Healthy Wild Blueberry Buckle
A New England summer favorite with small, wild blueberries. Dense, moist, delicious, and full of flavor.
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
- In a medium bowl, mix the 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).
- 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.
- In a medium bowl, sift together the all-purpose flour, almond flour, cardamom, baking soda, and salt.
- 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 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.
- 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.
- 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.
Notes
Recipe adapted from Martha Stewart's Blueberry Buckle