Blueberry Buckle
Ingredients
The cake
-
¾
cup
all-purpose flour
-
¾
cup
white whole wheat flour or regular whole wheat flour
-
½
cup
granulated sugar
-
1
tablespoon
baking powder
-
1
teaspoon
ground cinnamon
-
½
teaspoon
kosher salt
-
1 ½
cups
blueberries (fresh or frozen)
-
1
small
lemon (zest)
-
½
cup plus 1
tablespoon nonfat milk or milk of choice
-
1
large
egg
-
¼
cup
unsalted butter (melted) or canola oil
The streusel topping
-
¼
cup
all-purpose flour
-
¼
cup
brown sugar
-
½
teaspoon
ground cinnamon
-
2
tablespoons
cold unsalted butter (diced)
-
¼
cup
walnuts (chopped)
Instructions
- Preheat the oven to 425°F and prepare an 8x8 inch pan.
- In a large bowl, mix the dry ingredients for the cake.
- Gently fold in the blueberries and lemon zest.
- In a separate bowl, whisk together the wet ingredients.
- Combine the wet and dry mixtures until just mixed.
- Prepare the streusel topping by mixing its ingredients until crumbly.
- Spread the batter into the prepared pan and top with streusel.
- Bake for 20 to 25 minutes, until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
9 large slices
Calories
200
Total fat
6g
Total carbohydrates
34g
Total protein
5g
Sodium
20mg
Cholesterol
21mg
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