Blueberry Buckle

I had blueberries of the grocery produce aisle variety that needed to be used before having to send them to the compost bucket. Unfortunately I waited too long to use the broccoli and it had to be sent to the compost. How sad! I have been trying not to bake too much due to overeating but what else to do with them?

I remembered a recipe for blueberry buckle given to me by a lady from the church I attended way back when my kids were in youth group. It made a 9×13 inch coffee cake so that is what i did with these blueberries. I had twice the amount of berries that the recipe called for and used them all.

  • 1 cup sugar
  • 1 egg
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 2 cups flour (I used 1 1/2 cups all-purpose and 1/2 cup whole wheat pastry flour)
  • 2 teaspoons baking powder
  • 1/2 cup milk (I used unsweetened almond milk)
  • 1 cup blueberries (I used 2 cups)

Make the streusel topping.

  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/4 cup butter
  • 2teaspoons cinnamon

For the cake, butter a 9×13 inch pan and preheat oven to 375 degrees F. Mix sugar, butter, and egg. Stir in milk. Whisk dry ingredients together and mix in. Then carefully fold in blueberries. Sprinkle with topping and bake 35-45 minutes.

Nicely moist and tasty!

So I was attempting to prepare the bowl for the streusel at the same time I was putting together the dry ingredients for the cake. So I inadvertently put the cinnamon in the cake batter. So my cake and the streusel have cinnamon. That is okay, cinnamon is supposed to be anti-inflammatory which is probably helpful to our aging bodies.

Brownies?

I was visiting with my daughter and several times throughout the day “brownies” were mentioned. The issue with brownies is the dietary restrictions needed to maintain the well-being of all who are present. More power and kudos to all parents, spouses, etc. who research and experiment and provide nutritious and enjoyable foods for family members who cannot “just eat whatever”. So Daughter and I were faced with attempting to find dessert which would be sugar-free, dairy-free, nut-free, and gluten-free! And I found a brownie recipe in one of the books she got from her local library. I just can’t remember the name or author.

After reading the ingredient list we find that Daughter has all the ingredients, so we proceed. The alternate ingredients are dates for sugar, coconut oil for butter, and coconut flour for all-purpose. We omitted the walnuts. This is made in a blender.

We first processed the dates in the blender, added the eggs, oil, and vanilla, and lastly the dry ingredients. It was a thick batter and took some time to spread in the 9-inch square pan. We baked it and voila, brownies. Well they did not look at all like the picture in the recipe book.

They also did not have the texture of “ordinary” brownies. They were neither chewy nor cake-y. They had a distinct coconut flavor which Son-in-Law liked. The mouthfeel was more of a coconut-textured, nougat-y type such as a Mounds candy bar insides. But it was a little bit of chocolate for the day!