Whole-Grain Blueberry Buckle Recipe

Name: Whole-Grain Blueberry Buckle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 grams rolled oats (about 3 tablespoons, approximately); 60 grams quinoa flour (1/2 cup, approximately; grind quinoa in a spice mill to make the flour); 1/2 teaspoon freshly grated nutmeg; 50 grams unrefined turbinado sugar (1/4 cup, approximately); ⅛ teaspoon salt (to taste); 60 grams cold unsalted butter, cut into 1/2-inch pieces (4 tablespoons/2 ounces); 125 grams whole- wheat flour (1 cup, approximately); 65 grams unbleached all-purpose flour (1/2 cup, approximately); 5 grams baking powder (1 teaspoon, approximately); 1 gram baking soda (1/4 teaspoon, approximately); 3 grams fine sea salt (scant 1/2 teaspoon, approximately); 90 grams unsalted butter, preferably French-style such as Plugra, at room temperature (6 tablespoons/3 ounces); 120 grams sugar, preferably organic (scant 1/2 cup, approximately); 1 teaspoon finely grated lemon zest; 2 eggs, at room temperature; 130 grams buttermilk or kefir (1/2 cup); 350 grams blueberries (2 1/4 cups, approximately/ 2 boxes), divided

Servings: persons

20 grams rolled oats (about 3 tablespoons, approximately)
60 grams quinoa flour (1/2 cup, approximately; grind quinoa in a spice mill to make the flour)
1/2 teaspoon freshly grated nutmeg
50 grams unrefined turbinado sugar (1/4 cup, approximately)
⅛ teaspoon salt (to taste)
60 grams cold unsalted butter, cut into 1/2-inch pieces (4 tablespoons/2 ounces)
125 grams whole- wheat flour (1 cup, approximately)
65 grams unbleached all-purpose flour (1/2 cup, approximately)
5 grams baking powder (1 teaspoon, approximately)
1 gram baking soda (1/4 teaspoon, approximately)
3 grams fine sea salt (scant 1/2 teaspoon, approximately)
90 grams unsalted butter, preferably French-style such as Plugra, at room temperature (6 tablespoons/3 ounces)
120 grams sugar, preferably organic (scant 1/2 cup, approximately)
1 teaspoon finely grated lemon zest
2 eggs, at room temperature
130 grams buttermilk or kefir (1/2 cup)
350 grams blueberries (2 1/4 cups, approximately/ 2 boxes), divided

1
Preheat oven to 350 degrees.
2
Butter a 9-inch square baking pan and cover bottom with parchment.
3
Butter parchment.
4
Make the crumble topping.
5
Place oats, quinoa flour, turbinado sugar, salt, and nutmeg in a food processor fitted with the steel blade and pulse several times to combine.
6
Add cold butter and pulse until butter is evenly distributed in throughoutthroughout the grain mix.
7
The mixture should have a crumbly consistency.
8
Place in freezer while you make the ix up cake batter.
9
Sift together flours, baking powder, baking soda and salt.
10
In a standing mixer fitted with the paddle attachment, or in a bowl with electric beaters, cream butter, sugar, and lemon zest on medium speed for 3 to 5 minutes, until fluffy.
11
Add eggs, one at a time, scraping down bowl between each addition.
12
On low speed, add flour mixture in 3 batchesadditions, adding buttermilk or kefir between each addition.
13
Scrape down bowl between each addition.
14
Remove beaters and gently fold in half the blueberries.
15
Scrape batter into prepared pan and spread evenly.
16
Distribute remaining blueberries over the top.
17
Sprinkle crumble topping over the blueberries.
18
Bake 50 to 55 minutes, until golden and firm when pressed gently in the middle.

1036

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 20 grams rolled oats (about 3 tablespoons, approximately), 60 grams quinoa flour (1/2 cup, approximately; grind quinoa in a spice mill to make the flour), 1/2 teaspoon freshly grated nutmeg, 50 grams unrefined turbinado sugar (1/4 cup, approximately), and more.

Yes, Whole-Grain Blueberry Buckle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole-Grain Blueberry Buckle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions