When I got my latest recipe swap assignment, I was a little baffled. Blueberry buckle? What’s a buckle? As soon as I looked at the recipe, I realized it wasn’t anything foreign – basically just a coffee cake with fresh fruit. The recipe was submitted by Cathy at Cathy’s Kitchen Journey. Her version is dairy-free and sized for a crowd – I made just a few tweaks to bring this more in like with what I had in the house (milk, whole wheat pastry flour).
This is a fantastic dessert showcasing seasonal fruit. You could easily swap out the blueberries for whatever happens to be freshest at the market when you make it.
(slightly adapted from Cathy’s Kitchen Journey)
For the cake:
3/4 c. sugar
1/4 c. shortening
1/2 t. vanilla extract
1/2 c. milk
2 c. whole wheat pastry flour
2 t. baking powder
1/2 t. salt
2 c. blueberries
For the topping:
1/2 c. white sugar
1/3 c. whole wheat pastry flour
1 t. cinnamon
1/4 c. butter, softened
Preheat oven to 375F degrees. Grease one 8×8″ pan.
In a bowl mix together flour, baking powder and salt.
In your stand mixer, cream together sugar, shortening and egg.
Add dry ingredients to wet ingredients, alternating with milk. Stir in blueberries. Pour into prepared pan.
In a small bowl, combine sugar, flour, cinnamon and butter for the topping. Beat together until it resembles coarse crumbs. Sprinkle evenly over cake batter.
Bake at 375F degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.