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Author Notes: Back in college, blueberry buckle was my favorite cafeteria breakfast treat. So when my husband and I picked one-and-a-half gallons of berries about an hour south of our Nashville home recently, recreating that buckle was on my mind. I took a version from A family Feast and swapped in more nutritional options like einkorn flour, coconut sugar, kefir, and coconut oil. The result was even better than my memories. —Shanna Mallon
Makes 9 to 12 servings
for the cake:
- 3/4 cup coconut sugar
- 1/4 cup coconut oil, at room temperature
- 1 egg
- 1/4 cup water
- 1/2 cup plain full-fat kefir
- 2 cups einkorn flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries (or frozen might work)
for the topping:
- 1/2 cup coconut sugar
- 1/3 cup einkorn flour
- 1/2 teaspoon cinnamon
- 1/4 cup salted butter, cold and cubed
- Preheat the oven to 375F. Butter and flour an 8X8 square pan and set it aside.
- In a large bowl, cream 3/4 cup coconut sugar with 1/4 cup coconut oil. Add the egg and blend. Add the water and the kefir, and blend.
- In a separate bowl, mix einkorn flour, baking powder, and salt. Add this dry mixture to the large bowl of wet ingredients, and mix until well combined. Fold in the blueberries.
- Spread the blueberry batter into the prepared pan, and spread evenly.
- In a small bowl, combine the topping ingredients (coconut sugar, einkorn flour, cinnamon, and cubed butter). Sprinkle these toppings all over the pan of blueberry batter.
- Bake buckle for 45 minutes, until a toothpick inserted into the cake mixture comes out clean.
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty