Blueberry Buckle

A few days ago, I managed to score two pints of blueberries for less than $3. It's not as good as getting them free off my blueberry bushes but until they flower and produce, I'm stuck buying local grocery fruit. Blueberries however, are one of my favorite fruits. I love how nutritious they are, and yet, they are just so yummy. I also love making desserts. So what better dessert than one with blueberries! 

Now a buckle is a cake type batter, filled with berries (usually blueberries) and then topped with a streusel like topping. Rumor has it that it's called a buckle from the way the steusel on the top causes the cake to buckle inwards. Regardless of the etymology, it's damned good. 

So. Lets get to it! 

 

Prep Time	Cook Time	Ready In
20 min	45 min	1hr 5 min

 

Servings	Calories	Fat	Carbs	Protein
16	158	7	23	3

What you'll need: 

NOTE: For this recipe, to make the streusel topping, you'll need a pastry cutter. You can use two knives to cut the butter into the flour, but I assure you, it's a workout.

BATTER:

• 1/4 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 and 3/4 cups of whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 cups fresh blueberries

 

 

 

TOPPING:

• 2/3 cup sugar 
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/3 cup cold butter

  

Here's what you do:

1. Preheat oven to 375º.
2. In a small mixing bowl, cream butter and sugar. 
3. Beat in the egg. 
4. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. 
5. Fold in the blueberries. 
6. Pour into greased 9-in. square baking pan.
7. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Use the pastry cutter here. 
8. Sprinkle over blueberry mixture. 
9. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.
10. Cool on a wire rack.

Profit from your latest baking spree!