Blueberry Breakfast Buckle

This buckle is made with buttermilk and oat flour, and bakes up surprisingly light with a browned, crisp top. I mixed up some Greek yogurt and a little agave for the top. Breakfast is seriously served.

Adapted From: Rustic Fruit Desserts

Ingredients

1 Tbsp. unsalted butter at room temperature, for pan

1 1/2 cups all purpose flour (7.5 oz)

1/2 cup oat flour (2 oz)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. fine sea salt

1/2 cup unsalted butter (4 oz)

1 cup granulated sugar (7 oz)

2 eggs

1 tsp. pure vanilla extract

1 cup buttermilk

1 dry pint blueberries (2 1/2 cups or 9 oz), fresh or frozen

1/4 cup rolled oats (3/4 oz)

2 Tbsp. turbinado sugar (or brown sugar) for topping

3/4 cup Greek yogurt

1 Tbsp. agave or honey

Instructions

Preheat the oven to 350 F. Lightly butter an 8-inch square baking pan. Sift the flours, baking powder, baking soda and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar together on medium high speed until light and fluffy. Add the eggs one at a time. Scrape down the sides of the bowl after each addition. Then stir in the vanilla. Next, stir in the flour mixture in three additions alternating with the buttermilk in two additions. Essentially, you want to begin and end with the dry ingredients and scrape down the bowl a few times as you go.

Fold in half of the blueberries and spread the batter into the prepared pan. Distribute the remaining blueberries over the cake, then sprinkle the oats and turbinado sugar over the top.

Bake for 45-50 minutes or until the top is lightly golden and firm to the touch. Stir yogurt and agave together in a small bowl and set aside in refrigerator. Let buckle cool.

To serve, spoon a dollop of yogurt over cake and drizzle a little extra agave if you’d like. Buckle will be good for 2 days if stored in plastic wrap at room temperature.