Blueberry Buckle

 

A couple of weeks ago the kids and I went to a blueberry farm and picked blueberries. If you have never had the opportunity to pick farm fresh berries, I strongly recommend it. We had so much fun picking the berries and have been enjoying the fruits of our labors.  We made Blueberry Lime Jam, had blueberry pancakes, and then in my efforts to use all the blueberries wisely, I ventured to a breakfast style cake.  It falls in the same category as a Blueberry Buckle, but I also used  a significant amount of coconut ingredients, which to me, challenge its position in the world of buckles.  As the cake finalizes its time in the oven, you're senses are overcome with a lusciously divine coconut.

My intent for this cake was breakfast, so I did not top it with anything.  It definitely stands alone very well!  If I were serving it as a dessert, I would consider making a simple blueberry syrup with whole berries and a little sugar on stove top or perhaps a Coconut Cream topping (I promise to post this soon, I know many would love a decent substitute for a whipped cream :o). 

Blueberry Buckle

Streusel Topping:

2 TBSP Tapioca Starch

2 TBSP Rice Flour

1/4 cup Brown Sugar 

1/2 cup Coconut

2 TBSP Coconut Oil

Mix all ingredients together in a small mixing bowl and set aside.  Be sure to do this first, so it will be ready to use immediately after dough/batter is placed in the pan.

Cake:

2.5 cups blueberries
1 TBSP Rice Flour
1 TBSP Tapioca Starch
* * * *
1/2 Cup Rice Flour
1/2 Cup Tapioca Starch
1/3 Cup Amaranth
2/3 Cup Sorghum Flour
1/4 Cup Flax
3/4 Cup Sugar
3 Tsp Baking Powder
1/2 Tsp Baking Soda
3 Tsp Guar Gum
1 Tsp Cinnamon
1 Tsp Gelatin
1/2 tsp Salt
* * * *
1/4 Cup Softened Butter (1/2 stick)
3 TBSP Coconut Oil
2 Eggs
2 Tsp Vanilla
1/2 Cup Milk

Directions:


1) In a small bowl, combine the Fresh Blueberries and Flours until the blueberries are evenly coated.

2) Place all dry ingredients into a medium mixing bowl and mix together.

3) Add floured blueberries to the dry ingredients and gently combine, trying to avoid 'breaking' the skin of any blueberries. Form a well and prepare all wet ingredients.

4) Place all wet ingredients in a small mixing bowl, OR if you think you can work fast, have all your wet ingredients ready and measure them directly into the well in the dry ingredients/blueberry mixture.  Speed will be the key if you choose the second method.

5) Mix wet ingredients into the dry ingredients just enough to moisten the dry ingredients.

6) Place dough in a greased spring-form pan, top with streusel lightly pressing it into the dough.

7) Bake in a preheated oven at 375 for 55 minutes or until  knife comes out clean.
8) Let cool fully, run a knife around the edges of the pan, and then take off the springform sides.
9) Serve and enjoy!!