Sometimes Keith is hard to tame when it comes to breakfasts. It’s not his fault; he loves to make pancakes every Saturday morning and every vacation day imaginable and sees himself as the breakfast master chef. I find it rather endearing when he takes charge of the kitchen, but when he wants to pack up all the ingredients for gourmet pancakes and try to make them in an efficiency kitchen in a small beach rental, I have to put my foot down.
When we go away for four days, I just don’t see why we have to have a different breakfast each day. Honestly, can we just keep something simple in this family? I took matters into my own hands and used up the blueberries in the fridge and made a blueberry buckle the day before we left, so we could take it with us and have a yummy breakfast every day.
Inspired by this blueberry buckle recipe, my recipe makes changes that suit our family’s needs and just taste good. I combined my usual sprouted spelt flour with some arrowroot to lighten things up a bit and help the cake be less crumbly. Success! I also cut back the sugar, substituted palm sugar and pumped up the crumb topping.
This was one amazing blueberry buckle. Let me explain to you in five-year-old terms just how wonderful this cake was — Owen requested that I make this cake for his birthday. His birthday, people! The kid doesn’t want a gooey cake dripping with day-glo frosting … he wants a blueberry buckle! Either the kid’s got taste or he’s as weird as his mother, or the blueberry buckle was that good … make it and you be the judge!
Blueberry Buckle
Print This Recipe
Ingredients:
Crumb Topping:
Preheat oven to 375 degrees. Grease an 8-inch square baking pan. Add 1/3 cup palm sugar, 3 tablespoons butter and an extra-large egg to a large mixing bowl and beat on medium to blend well.
In a separate bowl, mix together the spelt flour, arrowroot, baking powder and salt. Add half of the flour mixture to sugar mixture in mixing bowl, along with half of the milk. Repeat with remaining flour and remaining milk and yogurt, beating just until blended.
Stir in the blueberries gently with a mixing spoon and pour into prepared pan.
For topping, add 1/4-cup palm sugar, 3 tablespoons flour, cinnamon and 2 tablespoons butter to a small bowl and blend with a fork. Sprinkle crumb mixture over the cake batter, breaking the crumb mixture into small pieces with your fingers if necessary.
Bake for 25 to 30 minutes or until texture seems firm in the center of the cake. Serve warm or cold.
I’m having flashbacks of this cake that can only be described as obscene … is it wrong to lust after a breakfast food with such fervor?
Clacked by Debbie McDuffee
on Jul 18, 2010 @ 09:15 EST5EDT
