Blackberry Buckle with Faux-Streusel

One of the challenges of writing a food blog is deciding whether changes to a recipe are just variations on a theme, or if they create a product different enough to justify a new post.

To be honest, I wobbled on this one. To create it, I had made three changes to the Blueberry Buckle Sans Streusel:

  1. Used blackberries (on sale!) instead of blueberries
  2. Used white bean flour instead of garfava flour
  3. Added a topping made of erythritol and cinnamon

Each of these would be a variation if it were on its own, but put them all together…well, I felt they made a considerable change of texture from the original recipe.

Most significantly, the cake is less moist although I used a smaller pan which made the batter deeper. Was the dryness the result of a difference in fruit, in the flour, or in both? The short answer: I don’t know.

I do have a longer, rambling speculation, but I’ll spare you. Suffice it to say that gluten-free baking remains as fascinating to me as ever.

The second textural change involved the topping. I only added this because the blackberries were tart, but they gave each piece a sweet crunch that didn’t exist in the original…and even merited a compliment from my grandson.

So, given that I think texture is as important as taste

Makes 8 servings 

All changes from the Blueberry Buckle recipe are in italics.


  • ½ cup millet flour
  • ½ cup white bean flour
  • ¼ cup tapioca starch
  • ¼ cup potato starch
  • ½-1 cup sweetener, depending on your taste and the sweetness of the blackberries (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 blackberries, washed and halved, if large
  • Cooking spray
  • Topping ingredients: ¼ cup erythritol + ¼-½ tsp. ground cinnamon


  1. In a small bowl, mix together topping ingredients, and put to one side.
  2. In a medium bowl, whisk together all dry ingredients: flours, starches, sweetener, baking powder, xanthan gum, cinnamon, and salt.
  3. In a large bowl, put in all liquid ingredients: egg, milk, applesauce, jam, and extract.
  4. 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.)
  5. When batter is thick and smooth, gently mix in blackberries.
  6. Spray an 9″ x 9″  pan with cooking spray.
  7. Pour batter into pan.  If the top needs to be smoothed out, spread with wet fingers.
  8. Sprinkle topping over the surface of the batter.
  9. Bake at 350F oven for 35-40 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.

5 thoughts on “Blackberry Buckle with Faux-Streusel

  1. Pingback: Girl’s Camp + Award! « KatsHealthCorner

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