There is a cascade of blueberries in this dessert. It is sweet but not too sweet. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Serves 6-8.
Ingredients:
- 6 Tbsp butter
- 1 1/2 c whole wheat pastry flour
- 1/2 c all-purpose flour
- 1 1/2 c sugar
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 c milk
- 2 medium eggs
- 1 1/2 tsp vanilla
- 3 c blueberries, fresh or frozen
Topping:
- 1/2 c all-purpose flour
- 3 Tbsp sugar
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
- 3 Tbsp soft butter
Directions:
- Preheat the oven to 350 degrees F. Melt the butter over low heat. Cool. Butter an 11?X 7?X 2? baking pan.
- Mix the dry ingredients in a medium bowl. In a smaller bowl, lightly beat the eggs. Add the milk, melted butter, and vanilla. Add the wet ingredients to the dry ingredients and stir just until blended. Add the blueberries and fold in. Pour into the prepared pan.
- Mix the topping with a fork or fingertips until crumbly. Distribute evenly over the top of the buckle. If using fresh or thawed berries, bake about 50 minutes or until a toothpick inserted in the center comes out clean and the center is almost as firm to the touch as the edges. If using frozen berries you will need closer to 70 minutes baking time. (Remember that a buckle will fall in the center a bit; that is why it’s called a “buckle”.)