Better Buttery Blueberry Buckle Recipe

Buckle up for this delicious, delectable dessert made with blueberries!One of the things I love about what I do is having the ability to work with some amazing companies and try new products.

Dole’s Frozen Fruit Single-Serve Cups are an easy, healthy way to score frozen fruits for later. I found the blueberries locally in the freezer case an used them for the recipe (below), and they’re terrific! Each cup of fruit has no sugar added and is frozen using a patent-pending technology to minimize texture-loss during defrost.  The blueberries I sampled have a perfect, fresh appearance, taste and texture. After using slimy, frozen blueberries that didn’t defrost as I would hope they would, I am sold on this product.

I love this product so much, they have graciously given me two free product coupons to share with readers valued at $2.79 each! Read below to learn more.

I have always wanted to make a blueberry buckle, so what better opportunity than when I had Dole Blueberries in my freezer. I simply thawed the fruit and used both cups to make an amazing batch of what I can only describe as a flavor-filled romp through the land of blueberries, cinnamon and streusel.

Buckle up for this delicious, delectable dessert made with blueberries!

A buckle is essentially an old-fashioned coffee type cake with a streusel, and I wanted one yesterday to celebrate making final edits to a manuscript I’ve been toiling over for months! The aroma of this dessert made the entire house smell like heaven. The hardest part was getting my husband and daughter to leave the cake overnight so that the flavors could meld together and settle.

This recipe is vegetarian friendly, sugar-free, gluten-free, and weighs in at only 6 net carbsfor a heaping helping of flavor and texture.

Better Buttery Blueberry Buckle Recipe
Recipe Type: Dessert
Author: Jamie VanEaton
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 16
Simply sweet (like you), this coffee-type cake is perfect with your favorite hot beverage,
Ingredients
  • Cake batter:
  • 3/4 cup sugar equivalent substitute
  • 1/4 cup melted butter
  • 1 egg
  • 1/4 cup heavy white cream
  • 1/4 cup water
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 cup almond flour
  • 1/2 cup unflavored protein powder
  • 1/2 cup coconut flour
  • 2 cups blueberries
  • Streusel:
  • 1 cup nut meal
  • 1/2 cup sugar equivalent substitute
  • 1/4 cup melted butter
  • Glaze:
  • 1 tsp heavy white cream
  • 1/4+ cup powdered sugar equivalent substitute
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. To make the buckle, in a large mixing bowl combine butter and sugar equivalent substitute. Add egg, cream, and water. Next, mix in salt and baking powder. Incorporate almond, coconut and protein powder. Add blueberries and mix them in. Batter will be thick.
  3. Smooth evenly into a buttered 9X9″ cake pan or casserole dish.
  4. To make the streusel, combine nut meal, sugar equivalent substitute and butter. Sprinkle over batter. Press lightly.
  5. Bake for 25-30 minutes or until cake has raised slightly and the top has browned. Let rest overnight.
  6. Prepare glaze by combining sugar equivalent substitute with heavy white cream until a thick glaze drops from the spoon in a semi-thick drizzle. Let rest overnight in the refrigerator to allow sweetener granules to break down in the liquid, forming a thicker liquid.
  7. Drizzle glaze over squares of buckle as served.
  8. Refrigerate or freeze remaining portions.
Serving size: 1 bar Calories: 341 Fat: 16 Carbohydrates: 11 Fiber: 5 Protein: 7
Notes

I use three kinds of flour in the form of powdered almond flour, coconut flour and unflavored whey protein powder because they work together better than on their own.
You can sub flax in place of the protein powder (try 3/4 of the amount).
I use the Ideal/Kroger co-brand of sweetener in the purple bag. It measure cup-for-cup like sugar and gives me the best results.
I bake at a high altitude here in Denver, so what takes me a shorter time to cook might take you slightly longer. Be sure to check your times and check for browning.
Use powdered sweetener for the glaze. Again, I use the Ideal/Kroger co-brand, but you can powder erythritol or xylitol for similar results.
Let this dish rest overnight to allow flavors to meld and the texture to reach perfection.

 

Dole Frozen Fruit Single-Serve Cups
Rating: ♥♥♥♥♥
Price: $2.49-2.79 for 2 single-serve cups
Usefulness: Anywhere fresh fruit is desired, packed in lunches
Negative: Can be hard to find, so check their website for a store locator
Store Locator: Where to buy
Website: Dole Frozen Fruit Cups
Special offer: Get a coupon for $1 off of two packages of Dole Fruit Single-serve Cups

Dole’s Shake it Up Summer Tour hit the road this summer for an eight-city mobile sampling tour with healthy snacks in support of local Boys and Girls Club Chapters. Kicked off on May 16, Dole’s Fit Kid Initiative encourages kids to eat 5-9 servings of fruits and vegetables per day and be physically active for at least 30 minutes per day.

Want to win a coupon for your own Dole Frozen Fruit Single-serve Cups (value $2.79)? Simply use the Contact form up top to enter! But act fast: Winners will be chosen at noon MST, 7/13 and contacted via email. Two winners will be chosen at random and mailed a coupon each. Winning totals $2.79 each!

Disclosure: This product was provided free of charge for review by a sponsor, but has not affected my opinion of the stuff.

Print Friendly

Comments

  1. Jamie, I assume that you add the blueberries to the buckle batter before spreading it in the pan? I don’t see that in the recipe. Looks yummy and perfect for blueberry season.

  2. Ooooo, that looks so lush! Thank you :)
    Definitely giving this a go on Sunday!!

  3. Hiya! Sorry to sound dim but….where do you add the blueberries??

    This sounds and looks yummie though I’ll not try it for a while yet as I’m momentarily still in induction (again…gggrrrmmmph)
    Plus is that I’ll have had nothing to compare it to to your version will be KING!!!

    Best regards,
    Nikki

    • Sorry about that! You add them in after the flours at the end, just before pouring into the pan. Thanks for asking. I think I edited to reflect that, but I know I caught it late. I’m thankful that you guys catch this stuff.

  4. Can’t wait to try this! I love this WOE but sometimes miss the bready comfort foods.

    • It’s definitely something you won’t eat every day, but you can freeze the leftovers and enjoy them on days you don’t have time to bake but want a little sumpin’ sumpin’.

  5. Heavy white cream, is that different from whipping cream??

    • It’s the same thing. In fact, if you wanted to go Half-n-Half, you could just use 1/2 cup of that in lieu of the 1/4 cup heavy cream + 1/4 cup water.

  6. Thanks, you are a God send to LC eating.

  7. On my way to your house,Got the adoption papers with me.I will work for food……..just saying. lol

  8. I need to get some blueberries!

  9. This looks brilliant! Can’t wait to make this…don’t know if I’ll be able to wait for the flavours to meld together either!

    Can you use (any) fresh berries? If you use frozen, do they have to be defrosted first?

  10. What brand of protein powder do you like? I hate trial and erroring those things….

    Edie

  11. Lisa Sedtal says:

    My hubby was just talking about making a cobbler. I think I’ll try this instead. I have blueberries and cranberries in the freezer. Thanks for the recipe!

  12. This looks way too good to believe Jamie, so I believe I’ll just have to give it a try. Thanks for slaving away in the kitchen, and of course taste testing, to bring us all these terrific recipes. Hugs!

    • It is my pleasure! I love doing this; it’s fun and I get to meet cool people like you. Thank you so much for the kind words, Kathlene!

  13. Is there a replacement that can be used for coconut flour?

  14. I made this when I got home today and used fresh peaches that were at their peak and I did not have blueberries. It smelled so delish and then I read a little more on the recipe and it said “let sit overnight”! WTFlax! I was ready to have it for desert, now I must wait till tomorrow… No fair! Just kidding, though. I’ll have it for breakfast. Cant’ wait.

  15. This looks amazing! Can’t wait to try it. I can’t find the dole frozen blueberries here but I have fresh. can I use instead?

  16. I must try this one. Just made similar from a recipe submitted to East Central Electric in Minnesota. Never thought to use whey.
    Leona

  17. O boy, it was good. I froze a bunch of it. Since I am the only one eating, I might try half the recipe next time.

  18. Made this yesterday, found the blueberries at Wal Mart. Eating it today. YUM! It is very good and very rich. Now I see why you need to freeze part of it. Love the flavor and texture. Oooo, and someone mentioned peaches. Next on my list. Can always make it now and freeze for later.

  19. That blueberry buckle looks fantabulous, Jamie! I simply MUST try soon!

  20. This looks amazing Jamie, I’m defiantly going to try this. I love your writing style, you make me laugh.

  21. Just made mine and it sure doesnt’ look like yours :(…the crumble didn’t turn out so crumbly more pastey…the buckle park darkened rather quickly so I am hoping it is not all burned just the outside…any tips?

  22. oh, yumm…we just had this with our morning espresso’s. I whipped it up last night…added a heaping teaspoon of cinnamon to the crumb layer and whole walnuts on top. Thank you, thank, Jamie.

  23. can you find the powdered sugar substitute at WalMart or just online?

    • Him Glenda. You can totally make your own, just by powdering your sweetener. So if you use erythritol or xylitol, you can run it through a coffee mill or blender or processor and make your own powdered sugar. Granted, real powdered sugar contains a starch for thickening, but we’re not going that route. We just want powdered because it breaks down faster at room temp.

  24. also, what is nut meal? just crushed nuts?

  25. Cannot wait to try this recipe! Thanks so much for this great site!

  26. wacky jackie says:

    Hey Jamiela, I have truvia, erythritol and stevia! I dont have the kroger sugar of which you speak! What should I do? I dont want to give up, but this baking stuff is so intimidating!

    • Hey hey! Guess what! It doesn’t even matter anymore because now Kroger has discontinued the product. I am so annoyed. If you have Truvia, I’d use that, making sure you keep in mind the difference in amounts you need. .75 tsp = 2 tsp of other sweeteners, so it’s concentrated.

  27. Hi Jamie! Just wondering if you thought it would be possible to use vanilla flavored protein powder instead of unflavored? If so, do you think I would have to alter the sweetener amount? thanks so much for your time. Can’t wait to make this. Thinking I am gonna use blackberries :-)

    • Hi! Sure! Why not. Then you can omit some of the sweetener and the vanilla. I’m not sure by how much, however! You might be able to skip the sweetener altogether in that case… Though maybe a tiny bit more to account for the blueberries would be just the ticket.

  28. I just tried the recipe, and the “batter” was more of a crumble. As I read the other posts, I learned that the sugar substitute is supposed to be a powder. That wasn’t clear in the recipe. The batter tastes great, but I’m not sure what’s going to come out of the oven…

  29. Is there something we could substitute for the protein powder? We are gluten free but not concerned so much about carbs or adding the protein. My daughter has so many food allergies I try not to add processed foods into her diet. We love using coconut flour and nut meals/flours though. And blueberry buckle is a food we miss. It was a tradition for Christmas morning ;-)

    • Hi, Dawn! I totally understand. For this recipe, you could try the Jay Robb egg white powder, though it contains eggs and lecithin. If that isn’t an option, I would go with 1.25 cups almond flour and
      3/4 cup coconut flour, increasing both by 1/4 cup to make up for the lack of protein powder.

  30. Jamie,
    Made this yesterday and am enjoying my first taste. It is perfection!
    And surprizingly filling. Should last me well into the late morning hours.
    Thank you so much for another awesome recipe. My husband LOVES it too.
    Went to work with a big smile on his face.

  31. Just have to comment again. This bluebeery buckle BLOWS MY MIND!
    Thank you so much.

  32. Just got this wonderful crumble out of the oven, it smells delish !!! Don’t kno how we are going to wait until tomorrow to eat it !!!!

  33. Stephanie says:

    So you BAKE it first, THEN let it sit overnight?? and eat it cold?? I’m confused.
    And if YES, omg, HOW do you WAIT?!?!?!?!

    • You do! You let it rest overnight so the flavors meld and it solidifies. That way, you can re-hat it for breakfast and be proud of yourself for waiting! Ha ha…but it’s not always easy…

  34. Hi there – have just discovered your site and am sooo HAPPY as it will transform my current lo-carb miserly lifestyle. Just one question – you mention cups alot – exactly how much does 1 cup mean as a measurement do you mean? Just cups come in different sizes and am a novice when it comes to baking so would you say one cup equals two handfuls or 1/2 lbs? Thanks!

  35. I found this recipe and plan to make it for a friend’s birthday! It looks so delicious and I’ve been craving coffee cakes and blueberry cobblers since I started the low carb diet, I’m really excited about trying this one out!
    I have a question though, on the glaze, you said 0.25 cups (or more) of powdered sugar substitute and just 1 teaspoon of heavy cream? I’ve never done a glaze before, so I’m probably very wrong, but the heavy cream amount seems awfully low compared to the sugar… Am I just confusing it? :D

    • Your Lighter Side says:

      Good thought! I would start with the tsp and add more if needed. There’s that fine line between perfect glaze and too much liquid.

  36. I’m new to this type of cooking, where do I get the almond and coconut flour? :)

  37. linda wood says:

    I’m new too! And I am not a very adventurous cook! When I take the buckle out of the oven to rest overnight, do I put I in the refrigerator along with the streusel?

Leave a Reply