Blueberry Buckle

Before deciding to follow Trim Healthy Mama, one of my favorite blueberry desserts was kind of a coffee cake loaded with blueberries and topped with a streusel topping – known as a blueberry buckle. Of course when I decided to commit to following THM, I had to convert that recipe to make it on-plan!

A delicious coffee cake style dessert loaded with blueberries and covered with a streusel topping.

After playing with a few versions, my husband and I decided I’d gotten it right. Although the ingredient list is a bit lengthy, don’t let that put you off; it’s quite easy.

Oh, and a note: this recipe is a THM E, but barely. If you cut the cake into 8 servings, it is only two grams of carbs into E territory. If you eat a smaller portion it would be a fuel pull. You could also reduce the blueberries, but I have not tried that method and cannot guarantee your result.

A delicious coffee cake style dessert loaded with blueberries and covered with a streusel topping.

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

1/2 scoop 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

How To:

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.

Keep refrigerated, but I highly recommend reheating before serving. Although the buckle tastes good cold, it is even better warm.

Yield: 8 servings

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