With peaches and blueberries fresh on my counter, I wanted to do some baking without using refined flour or sugar. Based on Joy of Cooking’s recipe, I came up with this lovely Buckwheat Blueberry Buckle.
Preheat oven to 350 degrees F.
- 1/2 cup sucanat
- 6 tablespoons buckwheat flour
- 1/4 teaspoon cinnamon nutmeg
To make a streusel topping
- 4 Tablespoons cold unsalted butter, cut into small pieces
Cut the butter into the dry ingredients using a pastry blender; continue until coarse crumbs appear. Set aside. I like to crumble this up with my fingers. I know the butter isn’t supposed to get too warm, but I pulled mine right out of the freezer, so it stayed cold enough.
Wash, dry and chop:
- 2 small ripe peaches
- 1 cup ripe blueberries. Put all fruit into one bowl.
Whisk together in large bowl:
- 1 3/4 cups buckwheat flour
- 2 teaspoons aluminum baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
In a separate bowl combine:
- 4 Tablespoons unsalted butter, very soft
- 3/4 cup sucanat
- 1 cold large egg
Beat until a little fluffy. Gradually beat in
- 1/2 cup raw, whole milk
Add wet mixture to the flour mixture; stir just until moist and the batter smooth. Gently fold in the fruit. Spray 9×9″ baking dish or 10″ round cake pan with coconut oil and dust with buckwheat flour. Spoon batter into pan and spread evenly. Take topping and sprinkle it evenly over the batter. Bake for 50 to 55 minutes at 350 degrees F., until toothpick inserted in center comes out clean. Let cool in the pan on a rack for about 20 minutes.
I found my only flaw to be my topping. For some reason, the buckwheat flour didn’t seem to want to crumble well. I’ll have to play with that a bit more. I also wanted more bites of juicy peaches. Otherwise, the flavor was wonderful, rustic and dense and delicious.
What sweet treat are you spoiling yourself with today?