Saturday, June 11, 2016

Dessert for the week: Blueberry Buckle

Have you ever had 'blueberry buckle'?  It's like a coffee cake with blueberries in it.

Here's a recipe from Taste of Home (http://www.tasteofhome.com/recipes/classic-blueberry-buckle):



TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 4-6 servings 
Ingredients
1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries

TOPPING:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed

Directions
1.      In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Pour into greased 9-in. square baking pan.
2.      For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture.
3.      Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 4-6 servings.

Originally published as Blueberry Buckle in Reminisce May/June 2005, p50

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Now, in my house, we're always on a diet.  Whether we stick to that diet is another matter, but in theory, this cake wouldn't be well received, just on principle.  However, I'd bet it'd be gone within a day.


So, to counter the 'I'm on a diet and can't eat this' phrase, I lightened it up a bit.  It tastes a little bit different, but it's still pretty good.  Here are the 'new' lighter ingredients, with the changes in caps (where possible) and starred.  I also think a 'serving size' doesn't have to be 1/4 of the entire cake.  1/8 is more likely, which is a small piece.

Ingredients
1/4 cup UNSWEETENED APPLESAUCE*
1/2* cup sugar
1 egg
1* cup all-purpose flour
1 CUP WHOLE WHEAT FLOUR*
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup SKIM* milk
2 cups fresh blueberries

TOPPING:
1/3* cup PACKED BROWN sugar*
1/2 cup GROUND DRY OATMEAL
1/2 teaspoon ground cinnamon
1/4* cup cold butter, cubed

Even though it's still high in carbs, at least the calorie count is lower.


So, for 1/8 of the entire blueberry buckle, here's what happens with the nutrition (I used My Fitness Pal's recipe tab to get these results):

Classic cake (the first recipe from Taste of Home):


And, with a lighter version (my starred, capped version):


My guess is your family won't even notice the difference, but their waistline will!

Enjoy!  Have a great weekend!
SweetTale Books



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