Whole Wheat Blueberry Buckle

Early blueberries have started coming into the markets and grocery stores and we brought a big bunch home last week, eager for a chance to enjoy some of the delicious fruits. We use them in pies, muffins, ice cream, cakes, tarts, on top of a bowl of oatmeal, or just to eat out of hand. The boys usually have their fingers in the bowl of blueberries when we make something with them.

Blueberry buckle is a classic coffee cake that is easy to prepare and always a pleaser, whether served for breakfast or brunch, or as a dessert with a scoop of ice cream on the side. The name “buckle” comes from the nooks and crannies that develop in the crumb topping during baking. King Arthur Flour created a whole grain version for their book Whole Grain Baking (review) using whole wheat flour and whole wheat pastry flour, making the cake slightly healthier, though still rich in butter and sugar.

The streusel makes a thick layer of crumbs, but you can adjust the ingredients to make a smaller batch if desired. The recipe allows for either fresh or frozen blueberries, but my boys were pretty happy that we used fresh.

WHOLE WHEAT BLUEBERRY BUCKLE

Adapted from King Arthur Flour Whole Grain Baking, by King Arthur Flour. (review)

Makes a 9-inch square cake.

Equipment

2 medium mixing bowls
stand mixer with paddle attachment (or hand mixer and large mixing bowl)
9-inch square baking pan, greased and floured

Ingredients

STREUSEL
3/4 cup (131 g) granulated sugar
1/2 cup (48 g) whole wheat pastry flour
1/4 cup (30 g) unbleached all-purpose flour
1/4 cup (20 g) old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 tablespoons (85 g) unsalted butter, softened

BUCKLE
2 cups (256 g) white whole wheat flour
1/2 cup (60 g) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (57 g) unsalted butter
1 cup (175 g) granulated sugar
2 large eggs
1/2 cup (120 ml) milk
1 teaspoon vanilla extract
2 cups (284 g) fresh blueberries (If using frozen, don’t thaw.)

Preparation

1. Preheat the oven to 375° F/190° C.

2. STREUSEL: In a medium bowl, whisk together the sugar, flours, oats, cinnamon, nutmeg, and salt. Cut in the butter using a pastry blender or two knives (or your hands) until you have medium-size crumbs. Set aside.

3. BUCKLE: In a medium bowl, wish together the flours, baking powder, and salt.

2. In the bowl of the stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the between between.

3. Stir in half the dry ingredient, then add all the milk and the vanilla, scraping down the sides as you mix. Stir in the remaining dry ingredients. Gently fold in the blueberries.

4. Spread the batter into the prepared pan and sprinkle the streusel mix evenly over the top.

5. Bake in the preheated oven about 45 to 50 minutes, until a tester comes out clean. Remove from the oven and cool in the pan on a wire rack.

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