Friday, February 24, 2012

Streusel Blueberry Buckle

After talking about lacto-ferments this week, I thought I'd take a different turn and share with you one of my favorite winter indulgences before the weekend hits.  Streusel Blueberry Buckle. 

So, what in heaven's name is a blueberry buckle and why would you want to eat one?  Well, I'm not talking about shoe leather, buckles or the like.  I'm talking about something just so much better.  Cake.  Coffee cake.  With blueberries.  And crumb topping.  Oh, yes.

"Buckles" have been around for many years.  Some recipes even date back to the colonists.  The base of buckle is a rich cake batter, which is sprinkled with fresh fruit. Some cooks prefer to split their batter, layering half in the bottom of the pan and mixing the other half with the fruit before pouring it in. The fruit is topped with a streusel mixture. During the baking process, the cake batter rises up around the fruit, encasing the fruit in batter and causing the streusel to buckle, creating a distinctive crinkly appearance.  Do I have your attention?

I have been making this homespun dessert for a number of years.  It's one that I have adapted to fit more into our whole food way of eating.  There is plenty of sugar in it, though, that keeps it from our regular menu rotation, but every once in a while I've just got to make it. 

You want to make this dessert even better?  Add a scoop of vanilla ice cream or fresh whipped cream.  Yee haw.

Streusel Blueberry Buckle
  • 2 C whole wheat flour
  • 1/2 C buttermilk
  • 3/4 C turbinado (or white sugar)
  • 1/4 C butter, softened
  • 1 egg
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1 C fresh or frozen blueberries
Streusel Topping
  • 1/2 C turbinado (or white sugar)
  • 1/3 C whole wheat flour
  • 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/4 C butter, softenend
  1. Mix as much of the flour into the buttermilk as possible.  Cover with a towel and allow to "soak" 12-24 hours.
  2. Combine all remaining blueberry buckle ingredients (including any leftover flour) except blueberries.  Beat at low speed until well mixed, 1-2 minutes. 
  3. Using a spatula, fold blueberries into batter. 
  4. Spread into a greased and floured 9x9" pan. 
  5. In a small bowl, stir together all the streusel ingredients except butter.  Cut in butter until crumbly and sprinkle over batter. 
  6. Bake 30-35 min. at 375 degrees or until done. 

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