So today I have a mega YUMMY Blueberry Buckle recipe to share with you! Along with a few notes on my recent yoga discoveries.
Let’s start with yoga first shall we? Well, I’ve been doing yoga now for about a year and a half (self-taught). I started off with 2 videos from YouTube by Yoga With Adrienne (this one and this one) and I would alternate them with some running throughout the week. Eventually I booted that second yoga video for this yoga video of hers that focused more directly on the butt and thigh regions. And so for a solid 9 months or so my weeks would go like this- 40 minute Fat Burning Yoga Video, cardio, Butt and Thigh Yoga Video, cardio, off, repeat. A few weeks ago I decided that I was finally bored with the redundancy. Also, it’s not great for your body to always do the same thing for exercise. It’s important to change things up. Which brings me to my recent yoga discovery! I’ve embarked on Adrienne’s 30-Day Yoga Challenge. And-It-Has-Been-AH-MAZING! I just loooooooooooove doing a different yoga practice everyday (every other day I try to do a bit of cardio too in addition to the yoga video). The entire experience has just enlivened my body SO much. I am 200% more flexible than I was doing the same yoga videos over and over. My body feels beyond strong and my muscles ‘lengthened‘. If you have any interest in doing some low impact exercise that yields great results, I highly recommend you check out her page. She is an amazing teacher.
As much as I could go on and on about how much I love yoga, we’re going to switch gears back to this beautiful slice of cake at hand.
Technically, this isn’t a cake. It’s a BUCKLE. A buckle is kind of like a cross between a cake and a cobbler. Well, sort of. It has a lot more blueberries than a normal blueberry cake would have basically. Not a bad thing at all.
And this particular recipe for Blueberry Buckle will knock your socks off. Not kidding. They’re hard to keep on for this one.
The cake has SO. Much. FLAVOR!!!! And it stays moist endlessly. It has such a great texture with a tight, moist crumb. Not fluffy and airy like a muffin, but definitely not dense. It’s really very good. I think I get an extra pat on the back for coming up with this one. I’m really quite pleased with it if you can’t tell…
You can make this extra healthy and use unrefined coconut or sucanat sugar, as well as some light spelt flour for some whole-grain goodness. Or! You can stick with the basics and use all-purpose and granulated natural cane sugar. I’ve tried it both ways. This particular cake pictured is made with AP flour and cane sugar. I also want to quickly note that I used frozen berries and only had about 2 cups worth, so if you use the 3 cups suggested in the recipe than your cake will look slightly different. If you really like blueberries, totally go for 4 cups. I recommend using fresh berries if you can- they have a better texture plus! If you use frozen than you have to pour the batter over the top of the berries to avoid the coconut oil solidifying from the cold. Fresh berries you can fold in and have a better disbursement.
- You can use natural cane sugar, brown sugar OR unrefined coconut sugar.
- If you are allergic to coconuts or don’t like the favor of coconut oil, use earth balance vegan butter.
- 1 tablespoon ground flax seed + 3 tablespoons water
- 1½ cups light spelt or all-purpose flour
- ⅔ cup unrefined granulated sugar
- ½ teaspoon fine-grain sea salt
- 2 teaspoons baking powder
- ⅓ cup coconut oil, melted
- ¼ cup non-dairy milk, room temperature
- ¼ cup maple syrup or agave nectar
- 1 teaspoon grated lemon zest, optional
- 1½ teaspoons vanilla
- 3 cups fresh or frozen blueberries
- FOR THE CRUMBLE:
- ½ cup light spelt or all-purpose flour
- ⅓ cup unrefined granulated sugar
- 2 tablespoons coconut oil, melted
- ¼ teaspoon cinnamon
- pinch of fine-grain sea salt
- Preheat oven to 350°F and grease an 8-inch round baking pan.
- In a small bowl, mix together the flax seed and water; set aside, stirring occasionally, to allow the "flax egg" to set up and gelatinize.
- In a large bowl, sift together flour, sugar, salt, and baking powder. Whisk to combine; set aside.
- In a medium bowl, whisk together the flax-egg, coconut oil, milk, syrup, lemon zest, and vanilla.
- Add the wet ingredients to the dry and fold with a spatula until just combined. If using fresh blueberries, stir them in now. If using frozen blueberries, dump them into the cake pan and spread the cake batter evenly on top (cake batter will be fairly thick).
- FOR THE CRUMBLE: Stir all ingredients together in a bowl until combined.
- With your hand, pick up small fistfuls of crumble mixture and squeeze together with your fist. Break clumps apart slightly, to desired size, and sprinkle along top of cake batter (I like my clumps to be a little on the larger size).
- Bake 40-50 minutes or until top is golden brown and a toothpick inserted into the center comes out clean.
*If you really LOVE blueberries, go for 4 cups blueberries! Especially, if you are using fresh in season berries- YUM!