Blueberry Buckle
A delicious coffee-cake style dessert loaded with blueberries and topped with streusel.
Servings: 8 slices
Ingredients
The Cake Ingredients:
- 6 1/2 tbsp coconut flour or 1/4 c + 2 1/2 tbsp, whichever measurement you prefer
- 2 1/2 tbsp oat fiber
- 3 tbsp flax meal
- 2 tbsp unflavored protein powder
- 1/4 tsp xanthan gum glucomannan also works well in the same amount
- 3/4 tsp orange zest
- dash mineral salt
- 1/2 tsp cinnamon
- 1 tbsp Pyure
- 1/2 tsp baking powder
- 1/4 c + 2 tbsp egg whites I used carton
- 3/4 c unsweetened original almond milk
- 5 tbsp coconut oil melted
- 2 eggs
- 1 1/2 c frozen blueberries
Topping:
- 1/2 tbsp Pyure
- 1/2 c old fashioned oats
- 3 tbsp oat fiber
- dash mineral salt
- 1/2 tsp cinnamon
- 1/4 c shredded unsweetened coconut
- 4 tbsp coconut oil melted
- 1 tbsp blackstrap molasses
Instructions
- Preheat oven to 350.
- In a medium bowl, combine all of the dry cake ingredients (coconut flour through Pyure). Stir to combine. Then add all of the wet ingredients except the blueberries. Stir until just combined. Fold in the blueberries (I don’t thaw them).
- Gently scoop batter into a greased 9 inch round cake pan. Batter will be quite thick. Spread the batter to cover the bottom of the pan, and smooth the top.
- In the same bowl the batter was just in, add the topping ingredients. Stir well, then cover the top of the batter with it. Place in the preheated oven and bake for 30 minutes or until a butter knife (or toothpick) inserted in the center comes out clean. Keep in mind, if you stab a blueberry with the tester, then it might not look done when it is – so try to avoid hitting a blueberry while testing for doneness.
Notes
Keep refrigerated, but I highly recommend reheating before serving. Although the buckle tastes good cold, it is even better warm.