A Buckle Cake – Anyone Heard of It?
Today is Justin’s birthday (yay, happy birthday Justin!!) One of his favorite desserts/brunch foods is blueberry buckle. Has anyone else heard of this, or is it just a Michigan thing? I had never heard of it before meeting Justin. It’s very similar to coffee cake, but with berries. He requested it special for his birthday, so I set out to the farmer’s market last weekend to get the main ingredient. Alas, there were no blueberries, only blackberries. I wanted it to be very fresh and flavorful, so I went with the blackberries instead of getting blueberries at a grocery store from somewhere far away. He didn’t mind.
It’s a recipe that started with his grandmother, and was then revised to be healthier by his mom. I have revised it even further to be even healthier (oh, there’s always a way!). I have a sweet tooth, and I love baked goods, but if I made them with the full amount of sugar and used only white flour, I would be much less healthy than I am. It’s a fun challenge to try and make a not very healthy recipe much healthier by fermenting whole grains or using a healthier sweeteners in lower amounts.
Preheat oven to 375 degrees Fahrenheit. Butter a large (12×9) casserole dish.
1 cup maple syrup
2 cups full fat yogurt
1/2 cup milk
2 cups whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
1 tablespoon baking powder
3 cups blackberries (or any other type of berry)
Crunch Topping (mix with two knives until crumbly):
1/2 cup coconut sugar
2/3 cup almond flour
2 teaspoons cinnamon
1/3 cup butter
The night before, mix together whole wheat flour and yogurt. Let sit at room temperature until the next day when you are ready to bake.
Add maple syrup to flour/yogurt mixture and blend with a handheld mixer, or transfer to a stand mixer. Add eggs and blend. Stir in milk. Add dry ingredients. Stir in berries.
Pour into a greased 12X9 inch pan. Top with crunch topping.
Bake at 375 degrees for 40-50 minutes until fork inserted comes out clean. Let cool for 10 minutes before serving.