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Sourdough Blueberry Buckle

Sourdough Blueberry Buckle: A Tender Twist on Breakfast Bliss

Sourdough Blueberry Buckle is a comforting treat perfect for breakfast or dessert, bursting with blueberries and topped with crunchy streusel.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Substitute with gluten-free flour for gluten-free option.
  • 2 teaspoons baking powder Acts as a leavening agent.
  • 1 teaspoon salt Try unrefined salt for added minerals.
  • 1/2 cup butter Must be softened for best texture.
  • 1 cup granulated sugar Coconut sugar is a lower glycemic alternative.
  • 1 cup sourdough starter Use discard that's 24-48 hours old for optimal results.
  • 1 cup milk Swap with non-dairy milk for vegan version.
  • 1 egg Replace with a flax egg for a vegan option.
  • 1 teaspoon vanilla extract Opt for pure vanilla for best flavor.
  • 1 tablespoon lemon zest Orange zest is a fine substitute.
For the Topping
  • 2 cups blueberries Fresh blueberries are best; frozen can be used without thawing.
  • 1/2 cup brown sugar Finely packed for best results.
  • 1 teaspoon ground cinnamon Enhances sweetness and warmth.
  • 1/3 cup flour Ensure it's fresh for best consistency.
  • 1/4 cup cold, cubed butter Do not use melted butter.

Equipment

  • oven
  • Mixing Bowl
  • stand mixer
  • Baking Pan
  • Wire rack
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking pan.
  2. Combine the crumble topping ingredients and chill.
  3. Whisk together the dry ingredients and set aside.
  4. Cream the butter and sugar until fluffy; add in the egg.
  5. Mix together the wet ingredients and combine with the dry ingredients.
  6. Add the dry mixture to the wet batter until just combined.
  7. Toss blueberries in flour, layer the batter and blueberries in the pan.
  8. Sprinkle the chilled crumble topping over the batter.
  9. Bake for 45-50 minutes until golden brown.
  10. Cool the buckle in the pan for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 41gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 4mgCalcium: 60mgIron: 1mg

Notes

Watch for proper baking time to ensure the buckle is cooked through, and use fresh ingredients for best results.

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