Packed with fresh wild blueberries, hints of lemon zest, and cardamom, this healthy wild blueberry buckle is perfect for a lighter dessert or a wholesome breakfast treat!
I’ve always loved blueberry buckle, a New England classic, but I wanted to make a version that was a little lighter and still packed with flavor.
I decided to tweak the traditional blueberry buckle by cutting down on the sugar and adding almond flour. The result is a moist, dense cake that’s full of flavor, but with a healthier twist.
This recipe is simple, wholesome, and a perfect balance of flavors. With the addition of almond flour, the cake is rich and moist, while the wild blueberries provide juicy bursts of flavor.
Lemon zest and cardamom elevate the taste, making it feel like a special treat. It’s not overly sweet, so it works beautifully for breakfast or as a light dessert.
What is a Blueberry Buckle?
Blueberry buckle is a dense, moist dessert that’s traditionally made with a coffee cake base and studded with fresh fruit. It gets its name from the way it “buckles” during baking, creating a slight ripple effect around the fruit. This version is a bit denser than traditional buckles due to the addition of almond flour, but it’s still wonderfully delicious and perfect for any occasion.
Why You’ll Love This Healthy Wild Blueberry Buckle
If you aren’t sold on this recipe yet, here are just a few reasons it should be your next bake:
- Perfect for Brunch or Dessert: This cake isn’t overly sweet, making it ideal for breakfast or a light dessert. Top it with whipped cream or ice cream for a treat after dinner.
- Easy to Make: Despite its fancy flavor, this recipe is straightforward and foolproof, perfect for anyone, even beginners.
- Stores Well: This cake stays moist for days, and it can easily be made ahead of time.
- Low in Fat & Sugar: With only half a stick of butter and around ¾ cup of sugar in the entire cake, this version is much lighter than traditional recipes.
Tips for Making Healthy Wild Blueberry Buckle
- Use Room Temperature Ingredients: Let your butter, eggs, and buttermilk sit at room temperature for 30 minutes to an hour before baking. This ensures smooth mixing and a tender, even texture.
- Sift Your Dry Ingredients: Sift flour, baking powder, and almond flour to remove lumps and promote even mixing.
- Cream the Butter and Sugar Properly: Mix butter and sugar on medium speed for 5-7 minutes until light and fluffy for a tender cake.
- Adjust the Sweetness: For a sweeter cake, feel free to double the sugar for a more traditional sweetness.
- Keep the Blueberries Frozen: Use frozen blueberries directly in the batter without thawing to prevent the cake from becoming too purple and to keep the berries intact.
This cake really bakes up so easily, and I don’t think you’ll miss the added sugar…
How to Store Healthy Wild Blueberry Buckle
- Room Temperature: Store the cake at room temperature for up to 3 days. Keep it in an airtight container or wrapped tightly in plastic wrap to maintain freshness.
- Refrigeration: If you need to store it longer, wrap the cake in plastic wrap or place it in an airtight container. It will last up to 5 days in the refrigerator.
- Freezing Instructions:
- Wrap the cake tightly in plastic wrap and then in tin foil before freezing.
- To defrost, remove the cake from the freezer and let it thaw at room temperature for about 1 hour or place it in the fridge overnight.
Looking for more blueberry recipes??
Moist Low-Sugar Blueberry Zucchini Bread
Moist Low-Sugar Zucchini Blueberry Bread
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Healthy Wild Blueberry Buckle
Equipment
- 1 ten-inch springform pan, buttered and dusted with flour
Ingredients
Crumb Topping
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cardamon (optional)
- 1/2 teapoon fresh lemon zest
- 1/2 teaspooon Diamond Crystal kosher salt
- 3/4 cup (90 g) all purpose flour
- 1/4 cup (20 g) old fashioned rolled oats
- 1/4 cup (55g) brown sugar, packed
- 6 tablespoons (85 g) unsalted butter, room temperature
Cake
- 4 tablespoons (57 g) butter, room temperature
- 1 ¼ cup (150 g) all-purpose flour
- 1/4 cup (24 g) almond flour
- 1½ teaspoon baking powder
- 1 teaspoon Diamond Crystal kosher salt, use half if Morton's
- 1/4 teaspoon ground cardamom
- 1/3 cup plus one tablespoon (80 g) sugar
- 1 teaspoon lemon zest
- 1 large egg, room temperature
- 2/3 cups (158 ml) buttermilk, room temperature
- 2 cups (12 ounces) frozen wild blueberries (Wymans' frozen blueberries work wonderfully!) Fresh if you have them.
Instructions
- Make the Crumb Topping: In a medium bowl, mix 6 tablespoons of butter, flour, oats, brown sugar, cinnamon, cardamom (if using), lemon zest, and salt. Press the mixture together to assist in forming larger clumps. Place the mixture in an airtight container in the refrigerator until you are ready to use (the mixture will last for up to three days).
- Heat the Oven & Prep the Pan: Preheat the oven to 350℉. Butter a 10-inch springform pan, line the bottom with parchment paper, and dust with flour. Tap any excess flour out.
- Sift the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, almond flour, cardamom, baking soda, and salt.
- Cream the Butter and Sugar: Using an electric mixer, cream the butter, sugar, and 1 teaspoon lemon zest on medium speed until light and fluffy, approximately 5 to 7 minutes. Reduce the speed to low and add the egg and vanilla. Scrape down the sides of the bowl as needed.
- Add the Flour and Milk to Butter/Sugar Mixture: Add the flour mixture in two batches, alternating between the milk, beginning and ending with the flour. Beat until just combined. Be careful not to over-mix. Fold in the blueberries.
- Bake the Cake: Transfer the batter to the prepared pan, and sprinkle the topping over the batter evenly. Bake the cake for approximately 60 minutes, until the top is golden brown and a cake tester comes out clean.
- Let Cool & Serve: Allow the cake to cool in the pan for approximately 10 minutes before removing it and letting it finish cooling on a wire rack. Let the cake cool for 15 minutes before cutting into it. This cake can be stored at room temperature, wrapped tightly in plastic wrap or in an airtight container, for up to three days at room temperature.
