Evil and as good as it gets. A great blueberry buckle coffee cake. Full of fat, sugar and all things not good for you. Welcome to the Dark Side.
If I’m going to the dark side (health wise), I might as well go all the way. In my Healthy Blueberry Buckle recipe, I cranked down the fat and simple carbs and ended up at about 150 calories per serving. This is almost double that due to the real butter and sugar I used. The technique varied enough to warrant another post.
It’s hard to say I will repeat this frequently because the caloric content, and it is a “seasonal recipe” but boy is it good. A great company recipe.
Notes: The oil in the butter was noticeable with a mild change in texture, but I really don’t prefer one over the other.
Tools: 9-inch round nonstick pan but you can use something else properly coated. Three mixing bowls, a large, two medium.
1 1/2 cup AP flour
1/2 cup whole wheat flour
2 t baking powder
1/2 t baking soda
1/2 t table salt
1 T cinnamon
4 T unsalted butter
3/4 cup sugar
1/2 cup buttermilk (I used nonfat dry reconstituted)
1/3 cup AP flour
1/3 cup sugar
1 t cinnamon
2 T soft butter
1) Preheat oven 375 not convection.
2) Mix dry well in a large bowl, except butter and sugar. Chop butter into 1/8 inch cubes then cut into dry like you would butter into biscuits. Then add sugar and mix will. Set aside.
3) Mix topping in a medium bowl and using a fork to cut in butter until all the flour and sugar incorporated and granules are small.
4) Combine “Wet Mix” in a medium bowl. Mix well with a fork.
5) Combine wet with dry. Mix with large spatula folding carefully.
6) Fold in blueberries about 1/3 at a time, again being gentle with the dough.
7) Spray 9 inch round pan with Pam. Spread bladder evenly and then spread topping on evenly.
8) Bake in middle rack for about 40 minutes until toothpick returns clean. Remove and let rest for 30 minutes.
July 24, 2016