Best Blueberry Buckle with Warm Spices and Coconut Streusel - It's Gluten Free!
An American Old-Fashioned Fruit Buckle, yet updated for today's tastes. Similar to a coffee cake, studded with Blueberries and a Crisp Streusel - the cake rises around the fruit, causing the top to "buckle." With a moist soft crumb - Blueberry Buckle with Warm Spices is a must make summer dessert!
Servings: 12 servings
Equipment
- 1 Stand mixer
- 1 9" round springform pan
Ingredients
Buckle Wet Ingredients:
- 1 stick unsalted butter (1/2 cup), softened; I use organic
- 3/4 cups pure cane sugar
- 1 large egg room temperature; I use pasture raised
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
Dry Ingredients:
- 2 cups Gluten Free Flour Blend PLUS 1 teaspoon for coating blueberries / I use Bob's Red Mill 1 to 1
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamon
- 1/4 teaspoon ground cloves
Coconut Milk:
- 1/2 cup unsweetened coconut milk (full fat) well stirred (not "lite")
Blueberries:
- 2 1/2 cups fresh blueberries washed and dried
- 1 teaspoon Gluten Free Flour Blend
Coconut Streusel:
- 3 tablespoons unsalted butter melted
- 3 tablespoons Gluten Free Flour Blend
- 2 tablespoons pure cane sugar
- 2 tablespoons coconut palm sugar
- 1 1/2 tablespoons unsweetened shredded coconut
Instructions
- Add a parchment circle to the bottom of a 9 inch springform pan.* Grease the bottom and side with a neutral oil.
- Preheat oven to 350 degrees. Make the Coconut Streusel.Toss blueberries in a bowl with 1 teaspoon Gluten Free Flour, mix in.
- In a stand mixer, add softened butter and sugar. Using the paddle, cream together for 3 minutes at medium speed until light and fluffy. Add egg, vanilla and almond extract; combine at low speed.
- Add ONE cup Gluten Free Flour, baking powder, sea salt and three warm spices. Blend over low speed, until almost incorporated. Add HALF (1/4 cup) coconut milk, blend over low speed, until almost incorporated. Add second Cup Gluten Free Flour - blend over low speed, until almost incorporated. Add last 1/4 cup coconut milk, blend on low speed until batter comes together.By hand fold in blueberries with a rubber spatula evenly - but gently!
- Add streusel on top in big pinches evenly - will not totally cover the batter.
- Bake for 45 - 50 minutes until well risen, and feels very firm on top. Cool on a wire rack, then release the pan's ring.
Coconut Streusel:
- Make the Coconut Streusel: Melt butter in a small bowl (microwave easiest), cool slightly. Add remaining streusel ingredients. Using a fork mix all ingredients together gently until it just comes together; set aside.
Notes
Pan sizes: I use a 9" springform pan. Can also use a 9" baking pan, square or round. A 8" square pan would yield a larger rise and a few more minutes in the oven.
Storing:
The Buckle can be kept at room temperature, securely covered for up to 3 days. Can be frozen, and defrosted at room temperature. For freezing, I like to cut into wedges, wrap tightly in waxed paper and added to a container with a good seal. Then each piece can be taken out and enjoyed! This recipe may not be reproduced without the consent of its author, Karen Sheer.
The Buckle can be kept at room temperature, securely covered for up to 3 days. Can be frozen, and defrosted at room temperature. For freezing, I like to cut into wedges, wrap tightly in waxed paper and added to a container with a good seal. Then each piece can be taken out and enjoyed! This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 283kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 181mg | Potassium: 67mg | Fiber: 3g | Sugar: 20g | Vitamin A: 362IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg