Whole-Wheat Blueberry Buckle

I decided to try making a blueberry buckle. I've never made one but I had a big container of blueberries that I wanted to put to good use. Pictures can't even do this cake justice. It is just fabulous! Warm sweet blueberries, moist, dense cake, and sweet cinnamon crumbles make for a delectable combination of flavor and texture.

I found a nice recipe for this at Simply Recipes. Of course, I never can leave a recipe alone so I did change it a bit. Here is the way I did it:

• 2 cups of whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup of butter, softened
• 3/4 cups sugar
• 1 large egg
• 1/2 cup non fat plain yogurt
• 1/4 cup milk
• 2 cups of fresh blueberries

For topping you will need:

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1/2 cup flour, sifted
• 1/2 tsp cinnamon

Sift the flour, baking powder and salt into a small bowl, set aside.

Cream the butter and sugar together in an electric mixer until light and fluffy (about 3 minutes on medium speed) Add the egg and mix until combined.

Add the yogurt and milk and mix until combined. Add the flour at little at a time stirring until combined.

Fold in the blueberries.

Spread gently into a lightly greased baking dish.

For the topping, cut the butter into the flour, sugar, and cinnamon until it resembles course crumbs.

Place topping over cake batter. Bake in 350 degree oven for 45 minutes or until toothpick inserted comes out clean. Allow to cool before cutting.

I really love this! I am going to serve it with a breakfast of fresh veggies, cheese, and egg scramble and, of course, some coffee! Can't wait!

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~Blueberry Love!~