Wild Blueberry Buckle

Wild Blueberry Buckle

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From: EatingWell Magazine, July/August 2015

In just 15 minutes, you can have this delicious streusel-topped blueberry cake, brimming with blueberries, in the oven. This healthy dessert could become your go-to quick dessert; just substitute whatever fruit is best at the moment for the blueberries.

Ingredients 9 servings

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Original recipe yields 9 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups white whole-wheat flour, divided
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt plus a pinch, divided
  • 1 large egg
  • 1 cup buttermilk
  • ¼ cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups blueberries, fresh or frozen (not thawed)
  • ¼ cup packed brown sugar
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon ground cinnamon


  • Active

  • Ready In

  1. Preheat oven to 375°F. Coat an 8-inch nonreactive baking pan (see Tip) with cooking spray.
  2. Whisk 1¾ cups flour, granulated sugar, baking powder, baking soda and ½ teaspoon salt in a large bowl. Whisk egg, buttermilk, oil and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined.
  3. Scatter blueberries in the prepared pan. Spread the batter evenly over the blueberries. Mix the remaining ¼ cup flour, brown sugar, butter, cinnamon and pinch of salt in a small bowl. Sprinkle over the batter.
  4. Bake until the fruit is bubbling and the top is golden brown, 40 to 50 minutes. Let cool on a wire rack for at least 30 minutes. Serve warm or at room temperature.
  • Make Ahead Tip: Store at room temperature for up to 1 day.
  • Be sure to use nonreactive bowls, pans or baking dishes—stainless-steel, enamel-coated, nonstick or glass—when cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Nutrition information

  • Per serving: 274 calories; 10 g fat(2 g sat); 4 g fiber; 43 g carbohydrates; 5 g protein; 6 mcg folate; 29 mg cholesterol; 22 g sugars; 17 g added sugars; 140 IU vitamin A; 3 mg vitamin C; 74 mg calcium; 4 mg iron; 297 mg sodium; 121 mg potassium
  • Nutrition Bonus: Iron (22% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1 other carbohydrate, 2 fat

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