Whole Wheat Blueberry Buckle Recipes

BLUEBERRY BUCKLE

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.

WHOLE-GRAIN BLUEBERRY BUCKLE

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.

WHOLE WHEAT BLUEBERRY BUCKLE COFFEE CAKE

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.