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  Whole Wheat Blueberry Buckle



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2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 lemon, zested
1/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup very soft butter
1 egg
1/4 cup yogurt
3/4 cup milk (maybe a little more)
1/4 teaspoon lemon extract
1/2 teaspoon vanilla extract
2 cups blueberries
2 tablespoons flour

Preheat oven to 350 degrees.
Prepare an eight inch square or round layer cake pan by greasing and flouring.
Mix together flour, baking powder, salt, lemon zest and both sugars, set aside.
Beat together egg, yogurt, milk and extracts.
Make sure blueberries are dry and toss them with flour to coat.
Mix the butter into the combined dry ingredients, until thoroughly blended.
Add wet ingredients and mix until no dry spots remain. You may need a little more milk to
make a thick batter.
Carefully fold coated blueberries into batter until well-distributed throughout.
Push into prepared pan and lightly smooth top.
Bake 30 minutes, until a toothpick tests clean.
Cool in pans for at least 30 minutes before cutting. Serve warm or cold.
Store at room temperature in a sealed container.

The method for mixing this particular buckle recipe is unusual, but it works! Try making it at least once with the traditional streusel topping-
Streusel Topping
Mix together 1/2 cup sugar, 1/2 cup flour and 1/2 teaspoon cinnamon (optional). Blend in 1/4 cup soft butter until a sandy consistency is achieved. Sprinkle topping on unbaked buckle and bake as directed.

Copyright © 2009 Stefanie Samara Hamblen