It’s high blueberry time in West Michigan, but it’s high diet time in my house. Healthy Buttermilk Blueberry Buckle with decreasing the fat and sugar then add some whole wheat. The results: a must try recipe that is simple to make.
I picked two recipes as models and combined them with my modifications. Alton Brown’s recipe used twice the blueberries of the others. It was in since this is all about the blueberries. The other recipe from the Oregon Bed and Breakfast Guild, which is a very nice simple basic recipe.
What I wanted to do:
1) Get as many blueberries in as possible.
2) Use Splenda for the sugar to get rid of a lot of simple carbs. (I also happen to be out of white sugar)
3) Add a little whole wheat for taste but not enough to effect the rise much
4) Use buttermilk and a little baking soda to get more rise. While some think blueberry buckle should be dense. I prefer something lighter with crumbs. Also, I need the volume for all those blueberries.
5) The top needs to be great. I won’t skimp on the butter there. That will be for the next time.
9.9 on the Wifo scale (a die hard blueberry lover)
Effort: 9 once I got my design together.
If you’re not interested in the lower calorie, then use white sugar for the Splenda and 1/4 cup unsalted butter for the applesauce.
Tools: 9 inch non-stick round pan but you can use something else properly coated.
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
1/2 cup buttermilk (I used nonfat dry reconstituted)
1/4 cup unsweetened applesauce
3/4 cup granular Splenda (I know it’s dry but mix it in here)
1/3 cup AP flour
1/3 cup granular Splenda
1 t cinnamon
2 T soft whipped butter
1) Preheat oven 375 not convection.
2) Mix dry together and mix very well.
3) Mix topping in a small bowl and using a fork to cut in butter until all the flour and Splenda in incorporated and granules are small.
4) Combine “Wet Mix” in a large bowl. Whisk for about 1-2 minutes until smooth.
5) Combine 1/3 of dry with the wet. Mix with large spatula folding carefully. Repeat twice more until all incorporated.
6) Fold in blueberries again being gentle with the dough.
7) Place in 9 inch non-stick round pan. 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