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healthy wild blueberry buckle

Healthy Wild Blueberry Buckle

This Healthy Wild Blueberry Buckle is a New England favorite! Dense, moist, and packed with the vibrant flavor of wild blueberries, this dessert is perfect for summer or any time of year. Made with wholesome ingredients like almond flour and oats, it’s a lighter twist on a classic treat.
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Course: Dessert
Cuisine: American
Keyword: Blueberry Buckle, Healthy blueberry buckle, Healthy desserts, healthy wild blueberry buckle, new england desserts, wild blueberry buckle
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling time: 25 minutes
Servings: 8 servings
Calories: 280kcal

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.

Notes

Recipe adapted from Martha Stewart's Blueberry Buckle

Nutrition

Calories: 280kcal