Bursting with flavor, Blueberry Buckle is one of my favorite sweets. We usually make it in the summer when fresh blueberries are in abundance, but it can also be made with frozen blueberries any time of the year. The first time we made a Blueberry Buckle was many years ago. We had just picked an enormous amount of blueberries and were looking for creative ways to use them when we came across a recipe for a Blueberry Buckle. Having a mom that did not grow up in the US, I had not even heard of this delicious treat, but once we made it, we were sold. It is worth the effort. I usually make several of them when I first make them, cut them into slices, which I individually wrap and freeze, and when we need a sweet of some sort, we let them defrost on the counter and they are ready for dessert. They are soooo delicious.
1/2 cup whole wheat pastry flour
1/2 cup unbleached flour
1/4 cup all natural cane sugar
1/2 teaspoon cardamom
1/4 teaspoon salt
3 tablespoons + 1 teaspoon coconut oil
Mix together until it resembles crumbs (not too dry, but not loose as this just blends into the cake), set aside.
Mix together the follow 4 ingredients:
3/4 cup milk
1 tablespoon ground flax seed
1 tablespoon lemon juice
1 teaspoon vanilla extract
In a separate bowl mix together the following dry ingredients:
1 cup whole wheat pastry flour
1 cup unbleached flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cardamon
Add 1-2 tablespoons of the dry mixture to
2 cups of blueberries and mix to coat the blueberries with flour, this will help them not all sink to the bottom of the cake.
In a separate bowl, cream together:
2/3 cup sugar
1/2 cup coconut oil
Alternate adding dry and wet mixture to the creamed batter.
Fold in blueberries.
Place in a greased cake form.
Bake at 375F for 40-45 min.
Note: I have also made this cake with maple syrup instead of sugar, which also works well, but you will need to decrease the milk by about 1/2. The batter should be thick, but not dry.