Blueberry buckle is a dessert that tends to fly under the radar, but it's time to bring it into the spotlight! It's a coffee cake made with fruit, typically blueberries, that gets its name from the streusel topping that "buckles" as it cooks. The only real difference between a buckle and a coffee cake is that fruit is added to the batter of a buckle. This keto blueberry buckle recipe offers a delightful, low-carb twist on the classic dessert, perfect for anyone following a ketogenic diet or simply looking for a healthier treat.
What is a Buckle?
A buckle is essentially a coffee cake with fruit mixed into the batter. It's characterized by a streusel topping that creates a "buckled" appearance as it bakes. Streusel topping is added to a buckle and often added to coffee cake, but this is not a requirement.
Why You'll Love This Keto Blueberry Buckle
This keto blueberry buckle is sure to delight your taste buds. It's a classic recipe for keto, and it's perfect as an afternoon snack with coffee, tea, or dessert.
- Low-Carb and Gluten-Free: This recipe uses almond flour and keto-friendly sweeteners to create a delicious and guilt-free dessert. This blueberry coffee cake is gluten free and uses a gluten free flour blend such as Bob's Red Mill 1 to 1 Flour or Cup 4 Cup.
- Moist and Flavorful: The addition of sour cream ensures a super moist cake, while the blueberries provide a burst of fresh, fruity flavor.
- Versatile: Enjoy it as a breakfast treat, an afternoon snack, or a satisfying dessert.
- Easy to Make: With simple steps and readily available ingredients, this recipe is perfect for both beginner and experienced bakers.
Key Ingredients and Substitutions
- Almond Flour: The base of the cake, providing a nutty flavor and tender crumb.
- Keto Sweetener: A blend of erythritol and monk fruit is recommended for a sugar-free sweetness. My top choice is a monk fruit/erythritol blend. My personal favorite is Lakanto's brand.
- Baking Powder: For leavening and a light, airy texture.
- Salt: Enhances the flavors of the other ingredients.
- Butter: Adds richness and moisture to the cake and streusel. Unsalted Butter or Oil- If preferred, feel free to use naturally refined coconut oil or avocado oil for a dairy-free option. The texture will be slightly different if you use oil, more fluffy and soft versus cakey and rich when you use butter.
- Sour Cream: Contributes to the cake's moistness and adds a tangy flavor.
- Eggs: Provide structure and richness.
- Vanilla Extract: Enhances the overall flavor profile.
- Blueberries: The star of the show! Fresh or frozen blueberries can be used. Blueberries - The fresher, the better! If you are using frozen blueberries, no need to thaw, just toss the frozen berries with 1-2 teaspoons of flour (any kind) before folding them into the batter.
- Cinnamon: Adds warmth and spice to the streusel topping.
- Optional Add-ins: Lemon zest for a citrusy twist, or a cream cheese layer for added indulgence. Lemon Blueberry - Add the zest of one lemon to the cake batter for a refreshing twist.
Step-by-Step Instructions for a Gluten-Free Version
This blueberry coffee cake is gluten free and uses a gluten free flour blend such as Bob's Red Mill 1 to 1 Flour or Cup 4 Cup.
Ingredients:
For The Cake:
- 2 scant cups gluten free flour blend (240 grams)
- 4 tsp. baking powder
- ¼ tsp. kosher salt
- ¼ cup unsalted butter, softened
- ½ cup sugar
- ¾ cup sour cream
- 3 eggs
- ¼ cup milk or nondairy milk alternative
- 1 tsp. vanilla extract
- 1 Tbsp. lemon zest (optional)
- 1 pint blueberries
- 1 Tbsp. gluten free flour blend (for tossing with blueberries)
For The Streusel:
- ¼ cup (½ stick) cold, unsalted butter, cut into cubes
- ⅓ cup packed brown sugar
- ½ tsp. cinnamon
- ⅓ cup gluten free flour blend
- ¼ tsp. kosher salt
Instructions:
- Prepare:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour either an 8 or 9 inch springform pan (a regular 8 or 9 inch round or square cake pan may be used as well).The cake may rise a bit more if using an 8 inch pan instead of a 9 inch pan.
- Combine Dry Ingredients:
- In a mixing bowl, add 2 scant cups gluten free flour blend, 4 tsp. baking powder, and ¼ tsp. kosher salt. Stir together with a fork.
- Cream Wet Ingredients:
- In another bowl, add ¼ cup (equals ½ stick) softened unsalted butter and ½ cup sugar. Whisk together on medium for 2 minutes or until light and fluffy using a KitchenAid mixer or hand mixer.
- Add ¾ cup sour cream, 3 eggs, 1 tsp. vanilla extract, ¼ cup milk (or nondairy milk alternative) and the zest of 1 lemon to the bowl (the lemon may be zested using a Microplane or small grater). Whisk for another minute or so. The mixture should be light and creamy.
- Prepare Blueberries:
- In another bowl, add 1 pint of fresh blueberries and 1 Tbsp. gluten free flour blend. Mix together with a fork.
- Combine Wet and Dry Ingredients:
- Add half of the wet ingredients to the dry ingredients and mix. Repeat with the second half.
- Fold in Blueberries:
- Fold the blueberries into the cake mixture.
- Make the Streusel:
- Add ¼ cup (½ stick) of cold, unsalted butter that is cut into cubes, ⅓ packed cup brown sugar, ½ tsp. cinnamon, ⅓ cup gluten free flour blend, and ¼ tsp. kosher salt to a small bowl. Combine the mixture with a pastry cutter or a fork until it resembles coarse crumbs (this may take a few minutes).
- Assemble and Bake:
- Pour the batter into the prepared pan and level the top.
- Sprinkle the streusel over the top of the cake evenly.
- Place the pan in the oven and bake for 65 minutes at 350 degrees Fahrenheit (add 5 minutes more baking time if using frozen blueberries). The top should become golden as it bakes. Test the cake by poking the middle with a toothpick.
- Cool and Serve:
- Remove the cake from the oven and allow it to cool before serving.
Keto Blueberry Cream Cheese Coffee Cake Instructions
This Keto Blueberry Coffee Cake starts with blueberry studded vanilla cake, then a sweet cream cheese layer, then a delicious streusel topping.
Read also: Easy Low-Carb Cheese Crackers
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/4 cup keto sweetener, granulated
- 1 teaspoon vanilla extract
- 1 egg white
Cake Batter
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup keto sweetener, granulated
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/3 cup blueberries
Streusel Topping
- 1/4 cup keto sweetener
- 1/4 cup almond flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter, cold and cubed
Instructions
- Preheat & Prep: Preheat oven to 325 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper. Set aside.
- Cream Cheese Filling: In a stand mixer, or with an electric mixer, combine the cream cheese, sugar and vanilla on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside. Hint: For a perfectly creamy and smooth cream cheese layer, make sure your cream cheese is softened at room temperature before mixing it with the sweetener, egg white, and vanilla.
- Cake Batter - Combine Dry Ingredients: In a bowl whisk together flours, xanthan gum and salt, set aside.
- Cake Batter - Combine Wet Ingredients: Cream together the butter and sweetener on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream.
- Assemble: Transfer the batter into the prepared pan and smooth with a spatula. Sprinkle with 1/3 cup blueberries. Spread the cream cheese filling on top. Place remaining blueberries over cream cheese filling.
- Streusel Topping: Combine the sweetener, almond flour, cinnamon, nutmeg and butter in a bowl.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Tips and Tricks for the Perfect Buckle
- Use Fresh or Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen, do not defrost them before adding them to the batter; toss them with a tablespoon of almond flour to prevent them from sinking.
- Don't Overmix the Batter: Overmixing can result in a tough cake. Mix the wet and dry ingredients until just combined.
- Chill Before Slicing: For cleaner slices, chill the cake in the refrigerator for at least 10 minutes before serving. Note: I highly recommend chilling the cooked and cooled pan in the fridge for at least 10 minutes before slicing!
- Adjust Sweetness to Taste: Feel free to adjust the amount of sweetener to your liking.
Variations and Add-ins
- Lemon Zest: Add lemon zest to the cake batter for a bright, citrusy flavor.
- Other Berries: Experiment with other berries like raspberries, blackberries, or strawberries. Can I make this recipe with different berries? We haven’t tested it, but it should work! Feel free to swap out the blueberries with blackberries, raspberries, or chopped strawberries instead.
- Nuts: Add chopped pecans or walnuts to the streusel topping for extra crunch.
- Spices: Experiment with different spices in the streusel, such as nutmeg or cardamom.
Serving and Storage
- Serving: Serve the keto blueberry buckle warm or at room temperature. It's delicious on its own or with a dollop of whipped cream or a scoop of keto-friendly ice cream.
- Storage: Store the cake loosely covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Since this coffee cake is made with almond flour, which has more moisture and oil than traditional flours, proper storage is key to maintaining its texture and flavor. Room Temp: Store covered at room temperature for up to 2 days. Fridge: For longer freshness, store in the fridge for up to 5 days. Freezer: Freeze whole or sliced (separated with parchment). Wrap tightly in plastic, then foil, and store up to 3 months.
Nutritional Information
Each slice of this coffee cake contains only 8 grams of net carbs, making it a fantastic choice for those watching their carb intake without compromising on taste.
Read also: Keto Calorie Counting: A Detailed Guide
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