Blueberry Buckle Crumb Cake

This a wonderful breakfast, or anytime cake, topped with a cinnamon crumb topping, followed by a slight lemon flavor mixed with blueberry. It pairs nicely with vanilla ice cream, if eaten warm. We used sprouted hard red flour, fresh blueberries and sucanat – you can use other granulated sugars, but a liquid sweetener will l result in an under baked, gummy texture. Sprouted hard red, hard white, or a 50-50 ratio of hard red or white and soft white will work well with this recipe. It was baked in a glass pan, but you can use metal or earthenware, too.

How to make Blueberry Buckle Crumb Cake:

1) Make topping first by mixing flour, sugar and cinnamon. Then add chilled butter (in small chunks). Use a pastry cutter to crumble the butter into the dry mixture, or use your hands, until mixture is crumbly. Refrigerate.

2) Blend coconut sugar and butter, then add egg, vanilla extract and lemon zest. Combine flour, baking powder and salt in separate bowl, then add to liquid mixture, alternating with the milk.  Finally, add blueberries, batter will be thick.

3) Line a greased 8 inch square pan with parchment paper and pour batter into pan. Remove topping from. Refrigerate and evenly spread on top of the batter.  Bake at 350 degrees for 40-45 minutes, until inserted toothpick comes out clean.  Cool for at least 1 hour.

4) Enjoy!

Blueberry Buckle Crumb Cake

Yields 9 squares. Bake for 45 minutes at 350 degrees.

Ingredients
  

Topping

  • 5 tablespoon butter
  • ½ cup coconut sugar
  • cup Sprouted flour
  • ½ teaspoon ½ tsp cinnamon

Cake

  • ½ cup sucanat
  • ¼ cup butter
  • 1 Tbsp vegetable oil
  • 1 egg
  • 1 teaspoon lemon zest
  • 1 teaspoon 1 tsp vanilla
  • 1 ½ cup Sprouted flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 1 ½ cup fresh or frozen blueberries

Instructions
 

  • Make topping first by mixing flour, sugar and cinnamon.  Then add chilled butter (in small chunks).  Use a pastry cutter to crumble the butter into the dry mixture, or just use your hands, until mixture is crumbly.  Refrigerate.
  • Blend coconut sugar, oil and butter, then add egg, vanilla extract and lemon zest. Combine flour, baking powder and salt in separate bowl, then add to liquid mixture, alternating with the milk. Finally, add blueberries, batter will be thick and almost like dough.
  • Line a greased 8-inch square pan with parchment paper and pour batter into pan.  Remove topping from. Refrigerator and evenly spread on top of the batter.  Bake at 350 degrees for 40-45 minutes, until inserted toothpick comes out clean.  Cool for an hour, if you can wait.
  • Enjoy!

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