WHOLE WHEAT BLUEBERRY BUCKLE
Adapted from King Arthur Flour Whole Grain Baking, by King Arthur Flour.
Servings 9
Calories 464kcal
Equipment
- 2 medium mixing bowls
- stand mixer with paddle attachment (or hand mixer and large mixing bowl)
- 9-inch square baking pan, greased and floured
Ingredients
Streusel
- ¾ cup granulated sugar
- ½ cup whole wheat pastry flour
- ¼ cup unbleached all-purpose flour
- ¼ cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 6 tablespoons unsalted butter softened
Cake
- 2 cups white whole wheat flour
- ½ cup unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries If using frozen, don’t thaw.
Instructions
- Preheat the oven to 375° F/190° C.
Streusel
- In a medium bowl, whisk together the sugar, flours, oats, cinnamon, nutmeg, and salt. Cut in the butter using a pastry blender or two knives (or your hands) until you have medium-size crumbs. Set aside.
Cake
- In a medium bowl, wish together the flours, baking powder, and salt.
- In the bowl of the stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the between between.
- Stir in half the dry ingredient, then add all the milk and the vanilla, scraping down the sides as you mix. Stir in the remaining dry ingredients. Gently fold in the blueberries.
- Spread the batter into the prepared pan and sprinkle the streusel mix evenly over the top.
- Bake in the preheated oven about 45 to 50 minutes, until a tester comes out clean. Remove from the oven and cool in the pan on a wire rack.
Nutrition
Calories: 464kcal | Carbohydrates: 78g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 217mg | Potassium: 216mg | Fiber: 5g | Sugar: 43g | Vitamin A: 481IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg