Whole Wheat Blueberry Buckle
AndreaMeyers has cooked this
"Blueberry buckle is a classic coffee cake that is easy to prepare and always a pleaser, whether served for breakfast or brunch, or as a dessert with a scoop of ice cream on the side." - AndreaMeyers
9-inch square cake
Dessert
prep: 10 min / cook: 50 min / total: 60 min
- STREUSEL
- 3/4 cup (131 g) granulated sugar
- 1/2 cup (48 g) whole wheat pastry flour
- 1/4 cup (30 g) unbleached all-purpose flour
- 1/4 cup (20 g) old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 tablespoons (85 g) unsalted butter, softened
- BUCKLE
- 2 cups (256 g) white whole wheat flour
- 1/2 cup (60 g) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (57 g) unsalted butter
- 1 cup (175 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
- 2 cups (284 g) fresh blueberries (If using frozen, don’t thaw.)
