Blueberry buckle crumb cake

Submitted by Kristina S.
Submitted by Kristina S.
Submitted by Kristina S.
Submitted by Kristina S.
This is a healthier low sugar version of berry buckle perfect for light breakfast mornings.




½ cup whole wheat flour ¼ cup all-purpose unbleached flour ¼ cup sugar ½ teaspoon ground cinnamon 1 teaspoon baking powder 1 egg ¼ cup milk 1 teaspoon vanilla extract ½ cup fresh or frozen berries For streusel topping: ¼ cup flour, 2 table spoons sugar, 2 table spoons unsalted butter, ¼ teaspoon cinnamon

Nutritional information

No nutrition information available


1. Mix together flours with baking powder, cinnamon and salt. In another bowl, whisk together egg with milk and vanilla 2. Mix together wet and dry ingredients just until combined. Grease a small square 6 by 3 inch square Pyrex dish. Pour the batter over it spreading it evenly. Lay out berries on top. Make a streusel topping using fingers to a crumb consistency and sprinkle it over the cake. 3. Preheat the oven to 375 degrees F. Bake for 20-25 minutes until edges are golden brown and toothpick inserted in the center comes out clean. Cool on a rack.