I’m just always itching to bake something. I have A LOT of free time right now. I’m only working a few hours a week since business is slow. I’m working on my blog but that doesn’t pay any bills yet. So I’m working out a lot and cooking all the time. When the weekends come the guys enjoy their time at home by playing a lot of video games, watching TV and eating.
My boyfriend picked up my DSLR and took this picture while I was making the buckle. Not bad for a first timer ;)
I noticed we had a ton of blueberries in the fridge and I was afraid they’d go bad eventually. I was thumbing through my book of printed recipes and found the blueberry buckle recipe. It has been over 3 years since I printed it out and watched Gale Gand’s show on Food Network.
Did anyone else watch her show Sweet Dreams? I loved it.
I honestly couldn’t remember what was so special about the cake, but I decided to make it. I gave the guys a bad description of the cake, I was like, “Well it is a cross between a crumble and a cobbler.” They tried it but my boyfriend said it was okay. He didn’t care much for the crumb topping. So I went to Google and asked him what a blueberry buckle was. Boy was I wrong. A blueberry buckle is described as a really dense coffee cake. NOW that made more sense. I thought it tasted pretty good sprinkled on top of my morning oatmeal or as a snack with my post-workout green protein shakes. Alas, the coffee cake went to my boyfriend’s SIL work. I hate seeing food go to waste.
Overall it wasn’t a bad cake. Serve this for a special breakfast, brunch with your friends or as a snack with a cup of coffee/tea. The blueberries popped in your mouth and burst with blueberry goodness. The cake was dense so a little goes a long way. This recipe makes a lot, so make sure to freeze some for another day!
Blueberry Buckle Adapted from Gale Gand
1 cup sugar (used Stevia)
1/2 cup butter
1/4 teaspoon salt
1 cup AP flour
1 cup whole-wheat flour
2 teaspoons baking powder
Few gratings fresh nutmeg (a dash of pre-ground works too)
1/2 cup milk
1 cup fresh blueberries
1/2 cup sugar (stevia)
1/4 cup AP flour
1/4 cup whole-wheat flour
1/4 cup butter
2 teaspoons cinnamon
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 (This was done around 35 minutes for me).
I served my slice with a dollop of plain Greek yogurt. Although if you serve the cake warm some vanilla ice cream or freshly whipped cream be delightful.