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
Ingredients
- 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
Directions
-
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.
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