Blueberry Buckle Sans Streusel
A “buckle” belongs, I have discovered, in the early American family of fruit cobblers with names such as crisps, crumbles, grunts, slumps, soakers, and pandowdy (ies?).
(I just can’t help thinking about the First Household. George, grumbling: “This cake is a mess!” Martha, spritely: “It’s a new recipe. I call it a slump.”)
Anyway, a buckle was a blueberry cake with a streusel topping of flour, butter, and sugar that buckled or crumpled when baking.
Well, here’s the good news, dieters! In this recipe, the top—not streuseled to save calories—buckled anyway. The cake rose as it baked and then sank and cracked along its own internal geological lines as it cooled. How authentic is that!
In other good news, these low-calorie squares taste splendid—moist and fruity—with a blend of millet and garfava flours. Why the new blend? 1) Millet has a sweetness and texture I like. 2) Garfava flour is an easy-to-find bean flour, a mix of chickpea and fava bean flours. Bean flours up the protein of a baked product and add fewer carbs and hence calories.
Makes 8 servings
- ½ cup millet flour
- ½ cup garfava flour
- ¼ cup tapioca starch
- ¼ cup potato starch
- ½-1 cup sweetener, depending on your taste and the sweetness of the blueberries (Note: Weight Watcher points for this recipe are based on the use of artificial sugar.)
- 1½ tsp. baking powder
- 1 tsp. xanthan gum
- ½-1 tsp. ground cinnamon (go for the higher amount if you like it cinnamon-y)
- ½ tsp. salt
- ½ cup liquid egg replacement (2 eggs)
- ½ cup unsweetened soy milk
- ½ cup unsweetened applesauce
- ¼ cup no-sugar wild berry or blueberry jam
- ½ tsp. vanilla extract
- 1 pint fresh blueberries, washed
- Cooking spray
- In a medium bowl, whisk together all dry ingredients: flours, starches, sweetener, baking powder, xanthan gum, cinnamon, and salt.
- In a large bowl, put in all liquid ingredients: egg, milk, applesauce, jam, and extract.
- Add dry ingredients in thirds to liquid ingredients, whisking well after each addition. (If batter is too stiff, add more milk in ¼-cup increments.)
- When batter is thick and smooth, gently mix in blueberries.
- Spray an 9″ x 9″ pan with cooking spray.
- Pour batter into pan. If the top needs to be smoothed out, spread with wet fingers.
- Bake at 350o F oven for 35 minutes or until sides are pulling away from the pan and a knife inserted in the center comes out clean.
For Weight Watchers: Each serving is worth 3 points on the PointsPlus plan.