blueberry buckle is a recipe that originated in Maine- my father’s hometown- way back in the colonial times. the original recipe has shortening, sugar, eggs, flour, baking powder, milk, blueberries, cinnamon and butter. to me, it’s a cross between delicious coffee cake with the cake and streusel components, as well as a fruit cobbler. I’ve adapted the recipe to be paleo, gluten-free, grain-free and refined sugar free while staying absolutely delicious, fluffy and nostalgic to its predecessor. I think you are going to love this paleo wild blueberry buckle for the perfect slow summer breakfast or treat.
the inspiration:
this was one of my father’s favorite summertime desserts. he was the baker in our family and made it about once a year. his sister Elissa would also make it for him when they celebrated a birthday. we had a dewberry bush in our back yard growing up so we would often do renditions with different berries.
I decided to make a version with frozen wild blueberries and I loved the result. frozen berries are often flash-frozen which can oftentimes make them “fresher” than their fresh counterparts. I also added some toasted and crushed hazelnuts in the crumble topping to add texture and flavor dimension. my father wasn’t a fan of nuts- but I think he would still approve of my updated version.
paleo wild blueberry buckle ingredients:
- wild blueberries: I use frozen wild blueberries for this recipe. you can also use fresh blueberries if you prefer.
- almond flour: this is the main component that forms the cake.
- natural sweeteners: I use coconut sugar and pure maple syrup instead of refined sugar.
- baking soda
- pastured eggs
- lemon zest: lemon and blueberries are a match made in heaven.
- toasted hazelnuts: adds flavor dimension and texture to the crumble topping.
- pastured butter: you can also use coconut oil if you want to remain dairy-free.
- spiceS: salt and cinnamon add flavor to the buckle.
how to serve:
the paleo wild blueberry buckle needs about 10 minutes to set in the pan after baking, then I love serving it immediately alongside a cup of coffee. you can also serve as dessert with with a dollop of lightly-sweetened fresh whipped cream. enjoy!
Paleo Wild Blueberry Buckle
Ingredients
- 2 1/2 cups blanched almond flour
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1/2 cup pure maple syrup
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 Tablespoon lemon zest
- 1.5 cups frozen wild blueberries separated in half
Hazelnut Crumble Topping:
- 3/4 cup blanched almond flour
- ¼ cup coconut sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup crushed toasted hazelnuts
- 1 teaspoon lemon zest
- ¼ cup melted butter or coconut oil
Instructions
- Preheat oven to 350 degrees and line a greased 8×8 cake pan with parchment paper leaving an overhang on both sides.
- Begin by making the Hazelnut Crumble topping. In a small bowl, combine the ingredients with a fork until well combined. Set aside.
- In a large bowl, combine the dry ingredients. Add the almond flour, cinnamon, baking soda and salt. Whisk together to combine and remove any lumps.
- In a medium bowl, combine the wet ingredients. Whisk together eggs, maple, melted butter, vanilla and lemon zest.
- To the dry mixture, stir in 1/2 of the frozen wild blueberries, coating in the dry mixture, then add the wet ingredients. Combine with a spatula until well combined.
- Transfer cake batter to the cake pan, smoothing the top. Top with remaining frozen wild blueberries, dispersing evenly all atop. Finish by sprinkling the Hazelnut Crumble topping all across the top.
- Bake on the middle oven rack for 45-50 minutes, rotating the pan 180 degrees 2-3 times throughout cooking, until a toothpick inserted into the center comes out clean.
- Cool cake in the pan for 10 minutes so cake will stay together.
- Use parchment paper "handles" to delicately pull the cake out and transfer to a cutting board. Cut into 9 squares and serve warm.
Really enjoyed this with coffee!