Best Whole Grain Blueberry Buckle Recipes

WHOLE WHEAT BLUEBERRY BUCKLE COFFEE CAKE

Whole Wheat Blueberry Buckle Coffee Cake image

This recipe for Blueberry Buckle (crumb) coffee cake is a little different from the others posted on Zaar. It uses whole wheat flour and buttermilk. The result is really moist and tasty. This is adapted from the Mendocino Mornings cookbook, that DH and I purchased while on vacation at the Joshua Grindle Inn in Mendocino.

Provided by Simply Chris

Categories Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup cholesterol-free margarine
1/4 cup egg substitute
1/2 cup sugar substitute, like Splenda
1 cup whole wheat pastry flour
1 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 cups blueberries
1/2 cup brown Sugar Twin
1/2 cup quick-cooking oatmeal, uncooked
1 teaspoon cinnamon
1/4 cup pecans, chopped
1/4 cup all-purpose flour
1/4 cup light cholesterol-free margarine

Steps:

Preheat the oven to 350 degrees.
Spray a 9/13 pan with non-stick cooking spray.
Cream the margarine and sugur substitute with an electric mixer.
Add the egg and blend well.
In a separate bowl, mix together flours, baking powder, soda and salt.
Add to the creamed mixture alternately with the buttermilk.
Mix until smooth.
Gently stir in the blueberries. (Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.).
Spread better into the prepared pan. The batter will be stiff.
For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs. Sprinkle over the batter. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 160.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.7, Sodium 319.1, Carbohydrate 30.7, Fiber 2.8, Sugar 9, Protein 4.9

WHOLE-GRAIN BLUEBERRY BUCKLE

Whole-Grain Blueberry Buckle image

A buckle is an old-fashioned cake that has a crumble topping and fruit that makes the batter buckle, or sink, as it bakes. Or at least that's what all the recipes I've read say is supposed to happen. When I made the cake the blueberries didn't really cause it to buckle at all, they just formed a layer on top of the cake. This is now a favorite dessert. It's not traditional at all, as I use whole-wheat flour, and oats and quinoa flour in the topping.

Provided by Martha Rose Shulman

Categories brunch, dinner, dessert

Time 1h30m

Yield 1 8-inch cake, serving 9 to 12

Number Of Ingredients 17

Ingredients

20 grams rolled oats (about 3 tablespoons, approximately)
60 grams quinoa flour (1/2 cup, approximately; grind quinoa in a spice mill to make the flour)
1/2 teaspoon freshly grated nutmeg
50 grams unrefined turbinado sugar (1/4 cup, approximately)
1/8 teaspoon salt (to taste)
60 grams cold unsalted butter, cut into 1/2-inch pieces (4 tablespoons/2 ounces)
125 grams whole- wheat flour (1 cup, approximately)
65 grams unbleached all-purpose flour (1/2 cup, approximately)
5 grams baking powder (1 teaspoon, approximately)
1 gram baking soda (1/4 teaspoon, approximately)
3 grams fine sea salt (scant 1/2 teaspoon, approximately)
90 grams unsalted butter, preferably French-style such as Plugrà, at room temperature (6 tablespoons/3 ounces)
120 grams sugar, preferably organic (scant 1/2 cup, approximately)
1 teaspoon finely grated lemon zest
2 eggs, at room temperature
130 grams buttermilk or kefir (1/2 cup)
350 grams blueberries (2 1/4 cups, approximately/ 2 boxes), divided

Steps:

Preheat oven to 350 degrees. Butter a 9-inch square baking pan and cover bottom with parchment. Butter parchment.
Make the crumble topping. Place oats, quinoa flour, turbinado sugar, salt, and nutmeg in a food processor fitted with the steel blade and pulse several times to combine. Add cold butter and pulse until butter is evenly distributed in throughoutthroughout the grain mix. The mixture should have a crumbly consistency. Place in freezer while you make the ix up cake batter.
Sift together flours, baking powder, baking soda and salt. In a standing mixer fitted with the paddle attachment, or in a bowl with electric beaters, cream butter, sugar, and lemon zest on medium speed for 3 to 5 minutes, until fluffy. Add eggs, one at a time, scraping down bowl between each addition.
On low speed, add flour mixture in 3 batchesadditions, adding buttermilk or kefir between each addition. Scrape down bowl between each addition. Remove beaters and gently fold in half the blueberries.
Scrape batter into prepared pan and spread evenly. Distribute remaining blueberries over the top. Sprinkle crumble topping over the blueberries.
Bake 50 to 55 minutes, until golden and firm when pressed gently in the middle.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 210 milligrams, Sugar 18 grams, TransFat 0 grams

BLUEBERRY BUCKLE

Blueberry Buckle image

Provided by Food Network

Categories dessert

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 cup sugar
1/2 cup butter
1 egg
1/4 teaspoon salt
1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
Few gratings fresh nutmeg
1/2 cup milk
1 cup blueberries
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup butter
2 teaspoons cinnamon

Steps:

Preheat oven to 375 degrees F. Butter and flour a 9 by 13-inch baking pan.
Cream the sugar and the butter in a mixer. Add the egg and mix well. Sift the dry ingredients and add them to the butter/sugar mixture, alternating with the milk. Fold in the blueberries and pour the batter into the pan.
Topping: Combine all of the ingredients using a pastry blender or in an electric mixer with the paddle attachment. Sprinkle over the batter and bake for 35 to 45 minutes.