Blueberry Buckle

By Monika On June 13, 2013 · Leave a Comment

As a dietitian I like to know how many calories food has. I forget the number 15 minutes later, but still, I like to know. However sometimes I wonder what’s the point? Wouldn’t blissful ignorance be better? 🙂 Oh.. I am not making big deal out of it. It is just a number. My main problem is, I think, that I cook/bake and eat first, and THEN calculate the nutritional value. Although I can estimate it beforehand, usually my eyes are getting bigger and bigger when the numbers start to add up. Oh my… Again, not a big deal.

This super tasty blueberry buckle would be my breakfast choice each time I would have it around. Plenty of energy until lunch, super compatibility with cup of coffee and fruit is included! 😉 And forget about the numbers!

This recipe was adapted from Simply Recipes

Ingredients:

2 cups all-purpose flour + 1 tablespoon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 stick butter, room temperature
3/4 cup sugar
1 egg
1/2 cup milk
16oz. blueberries (I didn’t have this much, so I used just 11 oz.)

Streusel OR Streusel

1/4 cup butter
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon

Instructions:

Prepare springform pan – butter OR line with parchment paper
Sift the flour (2 cups).
Mix it with baking powder and salt, set aside.
In a mixer bowl put together butter and sugar. Beat together until light and fluffy, ~3 minutes.
Add egg, mix until well incorporated.
Add flour mixture, alternating with milk. Mix until well combined.
Toss the berries with 1 tablespoon of flour, add to batter.
Fold in berries, taking care to distribute evenly (may be challenging a bit).
Pour batter into springform pan, set aside.
Preheat oven to 375°F.
Prepare the topping: mix all ingredients together and process shortly in food processor (few pulses) OR working with fork mix them until the mixture resembles crumbs.
Sprinkle streusel over the batter.
Bake for 1 hour OR until tooth pick inserted into in comes out clean.