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Whole Grain Blueberry Buckle

Whole Grain Blueberry Buckle

Blueberry Buckle

adapted from Good to the Grain [1] by Kim Boyce

Breakfast, Brunch | Servings: 8-10

Prep time: 20 min | Cook time: 1 hour | Total time: 1 hour 20 min


Streusel Topping

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup spelt flour
  • 3 tbsp. sugar
  • 1 tbsp. dark brown sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. kosher salt
  • 3 tbsp. cold unsalted butter
  • 1 egg

Coffee Cake

  • 1 1/4 cups spelt flour
  • 1 cup whole wheat pastry flour
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 tbsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. kosher salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup whole milk (1% or 2% should be fine. I used 1% with a few tablespoons of heavy cream added to it.)
  • 1/3 cup plain yogurt (I used 2% Greek yogurt)
  • 4 egg yolks
  • 2 tsp. vanilla
  • 2 cups blueberries or huckleberries (do NOT skimp on the berries)


  1. Preheat your oven to 350 degrees (F). Spray or butter a 2 1/2 quart baking dish.
  2. First make the streusel topping: In a large bowl, sift together the flours, sugars, baking powder, cinnamon and salt. If you have any larger bits left in your sifter add those back in.
  3. Cut up 3 tbsp. of cold butter into 1/4″ pieces. Add them to the bowl and rub the butter and flour mixture together with your fingers so that it breaks up into smaller pieces, until the mixture is course like cornmeal. Do this as quickly as possible.
  4. Whisk the egg and use a spatula to scrape it over the top of your dry mixture. Mix it in with using your hands, squeezing handfuls of the dough together. You want to wind up with larger blueberry sized chunks mixed with finer crumbs.
  5. In a mixing bowl, sift together the flours, sugars, baking powder, cinnamon and salt (again pouring back in in the leftover bits). Add the softened butter and mix on medium speed with the paddle attachment until combined.
  6. In a medium bowl, whisk together the milk, yogurt, egg yolks and vanilla. Pour into the mixer bowl and mix everything together on low speed until smooth.
  7. Pour half the batter into the prepared baking dish and sprinkle half of the blueberries. Top with the remaining batter and spread it around evenly. Sprinkle on the rest of the blueberries and then add the streusel on top.
  8. Bake for 55-65 minutes, rotating the pan 180 degrees halfway through. My baking dish was a bit smaller than called for, so my cake needed about 10 extra minutes. Make sure to stick a toothpick in the center to test that yours is done! It should also be golden brown and spring back when lightly touched.
  9. Cool in the dish. Eat warm or at room temperature.

You can prepare this the night before, store it in the fridge and then bake the next morning. It will need a few extra minutes to bake.

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