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.