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
Originally published as Blueberry Buckle in Reminisce May/June 2005,
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.
1/4 cup UNSWEETENED APPLESAUCE*
1/2* cup sugar
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
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!