Whole Wheat Blueberry Buckle Coffee Cake Recipes

BLUEBERRY BUCKLE COFFEE CAKE

Blueberry Buckle Coffee Cake image

When you get tired of making pies and jams, this is an easy and fresh way to put those summer blueberries to use.-Taste of Home Cooking School

Provided by Taste of Home

Time 1h10m

Yield 9 servings.

Number Of Ingredients 15

Ingredients

TOPPING:
1/2 cup King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 cup cold butter
BATTER:
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh blueberries or frozen unsweetened blueberries, well drained

Steps:

For the topping, combine the flour, sugar and cinnamon in a small bowl. Cut in butter until mixture is crumbly; set aside. , For the batter, combine the flour, baking powder and salt; set aside. In a large bowl, cream the sugar, butter, egg and vanilla. Add flour mixture alternately with the milk, just until blended. Fold in blueberries. Pour into a greased and floured 9-in. square baking pan. Sprinkle topping over batter. , Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before gently removing from pan to wire rack to cool completely.

Nutrition Facts :

WHOLE WHEAT BLUEBERRY BUCKLE COFFEE CAKE

Whole Wheat Blueberry Buckle Coffee Cake image

This recipe for Blueberry Buckle (crumb) coffee cake is a little different from the others posted on Zaar. It uses whole wheat flour and buttermilk. The result is really moist and tasty. This is adapted from the Mendocino Mornings cookbook, that DH and I purchased while on vacation at the Joshua Grindle Inn in Mendocino.

Provided by Simply Chris

Categories Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup cholesterol-free margarine
1/4 cup egg substitute
1/2 cup sugar substitute, like Splenda
1 cup whole wheat pastry flour
1 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 cups blueberries
1/2 cup brown Sugar Twin
1/2 cup quick-cooking oatmeal, uncooked
1 teaspoon cinnamon
1/4 cup pecans, chopped
1/4 cup all-purpose flour
1/4 cup light cholesterol-free margarine

Steps:

Preheat the oven to 350 degrees.
Spray a 9/13 pan with non-stick cooking spray.
Cream the margarine and sugur substitute with an electric mixer.
Add the egg and blend well.
In a separate bowl, mix together flours, baking powder, soda and salt.
Add to the creamed mixture alternately with the buttermilk.
Mix until smooth.
Gently stir in the blueberries. (Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.).
Spread better into the prepared pan. The batter will be stiff.
For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs. Sprinkle over the batter. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 160.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.7, Sodium 319.1, Carbohydrate 30.7, Fiber 2.8, Sugar 9, Protein 4.9

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