Superfood Delight: Whole Wheat Blueberry Buckle Recipe
Dearest coffee enthusiasts, I have an exciting recipe to share with you – a divine Whole Wheat Blueberry Buckle Coffee Cake Recipe. This coffee cake recipe is the perfect treat to pair with your favorite morning brew or as an indulgent afternoon snack. With its luscious blueberries and crumbly streusel topping, this buckle coffee cake is sure to tantalize both your taste buds and your sense of smell as it bakes to perfection.
But wait just a moment, let me tell you a little more about what sets this blueberry buckle recipe apart from the rest. Made with whole wheat pastry flour and quick-cooking oatmeal, this coffee cake is healthy and wholesome while still being undeniably delicious. And for those of you looking for sugar-free options, Brown Sugar Twin and sugar substitutes can be used as an alternative in this recipe without sacrificing flavor.
So come along on this journey with me, let’s get baking!
Why You’ll Love This Recipe
Dear coffee and cake lovers,
If you are looking for a decadent yet healthy coffee cake recipe that will satisfy your cravings without making you feel guilty, let me introduce you to the Whole Wheat Blueberry Buckle Coffee Cake recipe. Trust me, this is not just any coffee cake; it’s a Blueberry Buckle Coffee Cake made with whole wheat flour and lots of blueberries topped with a buttery cinnamon streusel topping.
First of all, why will you love this recipe? Because it’s made with wholesome ingredients that will keep your taste buds and your body happy! Whole wheat flour is much more nutritious than regular flour; it’s loaded with fiber, protein, vitamins, and minerals. It’s also lower in calories and glycemic index, which means that it won’t spike your blood sugar levels and make you feel sluggish after eating.
Moreover, this recipe is packed with antioxidant-rich blueberries that not only add a pop of flavor but also provide numerous health benefits. Blueberries are known for their anti-inflammatory properties, which can reduce the risk of chronic diseases such as heart disease, cancer, and diabetes. They are also rich in vitamin C, vitamin K, manganese, and fiber.
But wait; there’s more! This Blueberry Buckle Coffee Cake recipe is not only healthy but also super delicious. The combination of whole wheat flour and quick-cooking oatmeal gives the cake a tender and moist crumb that will melt in your mouth. The brown sugar twin sweetens the cake without adding extra calories or carbs. And the streusel topping made of cinnamon, pecans, and butter adds a crunchy texture and warm aroma that will awaken your senses.
In conclusion, why settle for an ordinary coffee cake when you can have a whole grain Blueberry Buckle Coffee Cake that tastes amazing and does wonders for your health? Give this recipe a try; your taste buds and your body will thank you!
Ingredient List
For the Streusel Topping:
- 1/3 cup brown Sugar Twin or sugar substitute
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oatmeal
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- a pinch of salt
- 3 tbsp. cold butter, cut into pieces
- 1/2 cup chopped pecans (optional)
For the Cake:
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- a pinch of salt
- 1/4 cup unsweetened applesauce
- 2/3 cup sugar substitute
- 2 egg substitutes or whole eggs
- 1 tsp vanilla extract
- 2 cups fresh blueberries
For the Blueberry Filling:
- 4 cups fresh blueberries
- 1/3 cup sugar-free blueberry preserves
For the Glaze:
- 1/4 cup low-fat buttermilk
- 3 tbsp sugar substitute or powdered sugar
Note: You may use frozen blueberries if fresh ones are not available. Also, if you prefer a gluten-free version of this recipe, you can replace the all-purpose flour and whole wheat pastry flour with almond flour or coconut flour.
The Recipe How-To
Now that we have gathered all the ingredients, let’s start baking this Whole Wheat Blueberry Buckle Coffee Cake! This recipe is perfect for a morning or afternoon snack, and can even be served as dessert. The blueberries give it a sweet tart flavor while the streusel topping adds a nice crunch. Get ready to impress your friends and family with this delicious baked treat!
Ingredients
To make the Whole Wheat Blueberry Buckle Coffee Cake, you will need the following ingredients:
- 1/3 cup pecans, chopped
- 1/3 cup quick-cooking oatmeal
- 1/4 cup brown Sugar Twin (sugar substitute)
- 1/4 cup all-purpose flour
- 2 cups fresh or frozen blueberries
- 2/3 cup low-fat buttermilk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup whole wheat pastry flour
- 3/4 cup unbleached all-purpose flour
- 1/2 cup sugar substitute (such as Splenda)
- 1/4 cup unsweetened applesauce
- Egg substitute equivalent to two eggs
The Recipe How-To
Step 1: Preheat the oven
Preheat the oven to 350°F (180°C). Lightly coat an eight-inch square baking dish with cooking spray.
Step 2: Make the streusel topping
Combine the pecans, quick-cooking oatmeal, brown Sugar Twin (or sugar), and all-purpose flour in a small bowl. Mix well to blend.
Step 3: Mix dry ingredients
Whisk together both flours, sugar substitute, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
Step 4: Mix wet ingredients
In a large bowl, whisk together the buttermilk and applesauce until well blended. Add the egg substitute and whisk again.
Step 5: Mix everything together
Add the flour mixture to the egg mixture and stir until everything is well-combined. Gently fold in two cups of blueberries.
Step 6: Assemble the cake
Pour the batter into the prepared dish. Sprinkle with the streusel topping over it evenly.
Step 7: Bake the cake
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let it cool
Take out the Whole Wheat Blueberry Buckle Coffee Cake from the oven and cool it on a wire rack before slicing and serving.
Conclusion
There you have it! A simple yet delicious Whole Wheat Blueberry Buckle Coffee Cake recipe that’s perfect for any occasion
Substitutions and Variations
Should you find yourself wanting to switch things up a bit for this Whole Wheat Blueberry Buckle Coffee Cake Recipe, there are a few substitutions and variations that you can try.
If you prefer to use gluten-free flour or want to make the recipe a bit healthier, then try using almond flour or coconut flour. These alternatives are perfect if you’re looking for a wholesome and guilt-free dessert.
Frozen blueberries can also be used in place of fresh ones. In fact, they may even produce better results in some cases since they hold up better in the batter without bleeding too much color.
For the streusel topping, you can substitute pecans with other nuts like cashews or walnuts, depending on your tastes. You can also replace the brown Sugar Twin with your preferred sugar substitute, although it’s important to keep in mind that not all sugar substitutes have the same sweetness level.
Finally, you can make this recipe your own by playing around with additional spices like nutmeg or swapping out part of the all-purpose flour with whole-grain flour instead. This will give your buckle coffee cake a more rustic flavor and more nutrition value.
Remember, experimentation is key when it comes to finding the substitutions and variations that work best for you. Just make sure to keep track of how each change impacts the final outcome so that you can replicate your favorite version every time!
Serving and Pairing
Now that your whole wheat blueberry buckle coffee cake is ready, it’s time to serve it and enjoy its luscious flavors. This coffee cake is best served warm, straight from the oven. It’s perfect for a weekend brunch or a cozy snack with friends and family.
To elevate your experience of this classic recipe, I recommend pairing it with a freshly brewed cup of coffee, preferably one that complements the blueberry flavor. A medium roast coffee would work great here, as it provides a smooth yet robust flavor that perfectly balances the sweetness of the cake.
Alternatively, you can also serve this cake with vanilla ice cream or whipped cream. The creamy texture of ice cream or whipped cream will balance the tartness of blueberries and make this recipe irresistible.
To enhance the nutritional value of your meal, consider serving your whole wheat blueberry buckle coffee cake with a bowl of fresh fruit. A mixture of berries such as raspberries and strawberries would make an excellent choice as they are rich in fiber and have a high concentration of antioxidants.
Regardless of how you choose to serve it, this whole wheat blueberry buckle coffee cake is sure to please everyone’s palate. Its robust flavors will make sure that every bite is truly memorable!
Make-Ahead, Storing and Reheating
In case you want to indulge in a slice of Whole Wheat Blueberry Buckle Coffee Cake later or serve it to your guests but don’t want to spend much time in the kitchen, here are some make-ahead, storing, and reheating tips.
To make this cake recipe ahead, prepare the base and streusel topping separately, cover and refrigerate them overnight. In the morning, combine the two, add blueberries and pop in the preheated oven. Assemble the cake entirely and keep it aside until your guests arrive.
After baking, let the Whole Wheat Blueberry Buckle Coffee Cake cool completely before storing leftovers in a sealed plastic wrap or store them in an airtight container. You can refrigerate at 36-40°F for up to three days. Before serving cold slices, microwave them uncovered for 15-20 seconds so that they become softer like fresh out of oven pieces.
If you have any leftover coffee cake beyond three days of refrigeration, I recommend you freeze it. Wrap individual portions with cling plastic or aluminum foil and put them together in an airtight container or Ziploc bag. Frozen Whole Wheat Blueberry Buckle Coffee Cake will remain edible for up to 3 months when kept at -4°F or lower temperature.
It is best to reheat frozen or chilled Whole Wheat Blueberry Buckle Coffee Cake by first microwaving it for about ten seconds then transferring it to a toaster oven for two minutes. If you’re reheating frozen portions try microwaving for 20 seconds before heating in the toaster oven; this will ensure that your Whole Wheat Blueberry Buckle Coffee Cake gets thoroughly heated without any hotspots caused by uneven heating.
Tips for Perfect Results
As a barista, I have encountered various techniques and tips for making the perfect coffee. In baking, it’s just as important to know the tips and tricks to achieve perfect results. Here are some of my recommendations to help you make the perfect Whole Wheat Blueberry Buckle Coffee Cake.
1. Proper Flour Measurement
The flour measurement is crucial in cake-making. Too much flour can make your cake dry while too little flour can make your cake dense and heavy. For the best results, use a kitchen scale to measure your ingredients accurately.
2. Room Temperature Ingredients
Ensure all ingredients used in baking, such as eggs and butter, are at room temperature before mixing them together. The ingredients blend better when they are at the same temperature, resulting in a light and fluffy batter.
3. Fresh Blueberries
If possible use fresh blueberries for this recipe. They will burst with flavor and create that beautiful color in every slice. If using frozen blueberries, be sure they’re fully thawed and dried with a paper towel before adding them to the recipe.
4. Streusel Topping Preparation
When preparing the streusel topping, ensure that you combine all the dry ingredients thoroughly before mixing in the butter or oil using a fork or pastry blender. This ensures that you have a consistent texture and avoids large clumps of topping on some parts of the cake as well as thin toppings on other parts.
5. Bake Time
The bake time of this recipe may vary depending on your oven type and altitude level, but I recommend regularly checking after 40 minutes of baking using a toothpick or cake tester to confirm whether it’s fully cooked through or needs more time.
By following these tips, you can achieve an exceptional Whole Wheat Blueberry Buckle Coffee Cake that is moist with bursts of blueberries and a perfectly crispy topping to go with your hot cup of coffee in the morning!
FAQ
Now that you have read through the recipe instructions and tips for its preparation, I’m sure you have a few questions. Here are some of the most frequently asked questions we get about this Whole Wheat Blueberry Buckle Coffee Cake Recipe.
What is the difference between a coffee cake and a buckle?
When it comes to baked goods that pair well with a steaming cup of coffee, two terms tend to get thrown around interchangeably: buckle and coffee cake. However, there is a slight difference between the two. A buckle is a cake that includes fruits within the batter, topped with streusel. On the other hand, any type of cake or pastry that complements coffee can be considered a coffee cake.
Why is coffee cake called Buckle?
A fruit-filled coffee cake that falls under the cobbler category is known as a buckle, and the name comes from its noticeable appearance. During the cooking process, grunts grunt, slumps slump while being served, and buckles simply buckle.
What is blueberry buckle made of?
One type of coffee cake is called a buckle, and it has a crumbly topping of streusel along with lots of fruit mixed right into the batter. While blueberries work great during the early summer, this recipe can also be modified to include other fruits such as blackberries, strawberries, or diced plums, nectarines, and peaches.
What is a buckle cake?
When it comes to coffee cakes, a buckle is a name you might hear. It’s a type of cake that’s packed with fruit and has a streusel or crumble topping. The cake itself is typically moist and dense, with a thick batter that sets it apart from other coffee cakes. Essentially, it’s a single-layered cake that’s perfect for those who love sweet, fruity treats.
Bottom Line
In conclusion, the Whole Wheat Blueberry Buckle Coffee Cake recipe is a mouthwatering dessert that can be enjoyed any time of the day. This recipe has several advantages such as using whole grain ingredients, low-fat buttermilk, sugar substitutes and being gluten-free for a healthier alternative without compromising the taste.
Try making it in advance for a week’s worth of breakfasts or as a delicious treat after dinner. With its blueberries bursting with flavor and buttery top layer, this cake is sure to satisfy your sweet tooth cravings. Don’t hesitate to add some variation like pecans or different types of flour for an even more delicious taste.
So gather up your ingredients, follow the recipe how-to, and enjoy every bite knowing that you’re indulging in wholesome goodness! I highly recommend this divine treat to anyone seeking healthy yet flavorful desserts. Cheers to good health and happy baking!
Whole Wheat Blueberry Buckle Coffee Cake Recipe
Ingredients
Cake Ingredients
- 1/2 cup cholesterol-free margarine
- 1/4 cup egg substitute
- 1/2 cup sugar substitute, like Splenda
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup low-fat buttermilk
- 2 cups blueberries
Topping Ingredients
- 1/2 cup brown Sugar Twin
- 1/2 cup quick-cooking oatmeal, uncooked
- 1 teaspoon cinnamon
- 1/4 cup pecans, chopped
- 1/4 cup all-purpose flour
- 1/4 cup light cholesterol-free margarine
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9/13 pan with non-stick cooking spray.
- Cream the margarine and sugur substitute with an electric mixer.
- Add the egg and blend well.
- In a separate bowl, mix together flours, baking powder, soda and salt.
- Add to the creamed mixture alternately with the buttermilk.
- Mix until smooth.
- Gently stir in the blueberries. (Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.).
- Spread better into the prepared pan. The batter will be stiff.
- For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs. Sprinkle over the batter. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
Add Your Own Notes
Nutrition
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