Tuesday, July 05, 2011

Boysenberry-Blueberry Buckle







My daughters and I just could not resist the amazingly flavorful berries at Windmill Farms in Arroyo Grande. The blueberries in particular are so delicious. I talked to the owner and he told me that his blueberries are the Sharp Blue variety. Most farmers grow Jewel because the berries are bigger and the plants yield more--but unfortunately they don't have much flavor. The Sharp Blues on the other hand taste absolutely amazing.

So my daughters and I wanted to make a special dessert with our boysenberries and blueberries, but we couldn't agree on what to make . . . a cake? a crisp? a pie? a tart? So we decided to make a buckle . . . sort of a cake, pie, and crisp all in one. Oh--and it's vegan too!

Boysenberry-Blueberry Buckle

Topping:
1/2 cup whole wheat or spelt flour
3 tablespoons brown sugar
1/4 cup rolled oats (regular or quick)
1/3 cup slivered almonds
1/4 teaspoon cinnamon
pinch cardomom
1/4 teaspoon salt
4 tablespoons oil

Fruit filling:
2 cups boysenberries
1 cup blueberries
1 tablespoon sugar
1 tablespoon lemon or lime juice

Cake:
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinammon
1/8 teaspoon cardomom
1/2 cup oil
1/2 cup sugar
1 teaspoon vanilla
1/2 cup nondairy milk

Preheat oven to 350 degrees F. Oil a 9-inch square baking pan.
Place all topping ingredients together in a small bowl. Mix with a fork until combined.
Place fruit in another bowl. Pour sugar and juice over the fruit. Toss gently until fruit is coated.
To prepare cake. Place flour, baking powder, and salt in a small bowl. Stir gently with a fork or whisk to combine. In a larger bowl, whisk sugar and oil together until smooth. Add the vanilla and milk and whisk until smooth. Add the flour mixture to the oil mixture and whisk until combined.
To assemble buckle, pour cake batter into the prepared pan. Carefully, spoon the fruit filling evenly over the batter. Use your hands to crumble the topping evenly over the batter and fruit. Bake for 50 minutes, or until edges are golden brown and tester comes out clean (other than berry juice). Cool 30 minutes. Serve warm or at room temperature.

4 comments:

Anita said...

Yum! Yum! Yum! Will show this to the kiddos and see if they want to attempt. Thanks!

Cathe Olson said...

Cool . . . my kids enjoyed helping. What was neat was since there are three parts, we each made one part and then put them all together.

John G. said...

Cathe...
I tried the recipe as shown...I bake often and should have known better...but the 1/4 cup of salt ruined the buckle and I had to throw it out...you should change it to a proper number....

Cathe Olson said...

Oh gosh . . . should have been 1/4 teaspoon. It's fixed now. So sorry about that.