I am on the verge of getting behind, mostly because of all of the storms we have had here lately. Oy the excitement! I mean I usually like storms, but hiding out (alone mind you since John was at a conference) with 2 toddlers in a seriously icky flooding cellar/basement is NOT my idea of fun. And even after we came back up we were still under a tornado watch with loads of bad storms dumping rain on us, and that made me nervous since my bedroom is downstairs and the kids’ is upstairs, so I had them sleep with me overnight. Let me clarify in case the connection is not obvious—there is no siren out where we are, so I figure if I discover a tornado is coming, via my Cincinnati tv station (and we are northwest of Cinci) chances are it is almost on top of us and I will need to move fast. That is what happened earlier in the evening. So it was a pretty crazy evening. Alex started out a little scared but by the end she decided she loves “ornados” since she got to sleep in Mommy’s bed and all.
While shopping for dinner on Sunday (see? Sunday! That’s how behind I am—I made this 5 days ago!) I decided to pick up some blueberries. I have some of them earmarked for a dessert later this week (which, haha, has so far not happened), but in the meantime I was trying to decide what else to do with them. As much as I love crisps, I was trying to avoid making yet another one since that seemed so boring!
I decided to revisit a cookbook I have neglected somewhat lately, despite LOVING it when I first got it: King Arthur Flour Whole Grain Baking. And I am glad I did. Although I thoroughly explored certain chapters in this book—cookies and quick breads, for example—there are plenty more I have not touched. Their Blueberry Buckle Coffeecake was the perfect idea for breakfast while John is out of town at a conference and I don’t feel like having to think much in the morning.
One note about its appearance—I am embarrassed to admit I forgot the oats. It was a little buttery for me (which makes sense since it was missing the oats) and I am convinced it will only be better when made correctly. So don’t forget the oats!
Whole Grain Blueberry Buckle Coffeecake
Adapted from King Arthur Flour Whole Grain Baking
½ cup (1 ¾ oz) whole wheat pastry flour
¼ cup (1 oz) AP flour
¼ cup (7/8 oz) old-fashioned rolled oats
½ t cinnamon
¼ t salt
6 T (3/4 stick) unsalted butter, softened
2 cups (8 oz) white whole wheat flour (or 8 oz whole wheat pastry flour, which I used)
½ cup (2 1/8 oz) AP flour
2 t baking powder
½ t salt
4 T (1/2 stick) unsalted butter, softened
1 cup (7 oz) sugar
2 large eggs
½ cup (4 oz) milk
1 t vanilla
2 cups (10 oz) blueberries (washed and dried if using fresh)
First make the streusel and set aside: Whisk together the sugar, flours, oats, cinnamon and salt in a medium bowl. Add the butter and mix to make medium sized crumbs.
Preheat the oven to 375 F. Grease and flour a 9 inch square pan (I used Baker’s Joy).
The buckle: Whisk together the flours, baking powder and salt in a medium bowl and set aside. Cream the butter and sugar in a large mixing bowl until light and fluffy, then add the eggs, one at a time, scraping the sides of the bowl inbetween. Stir in half of the dry ingredients, then the milk and vanilla. Scrape down the sides and then stir in the remaining dry ingredients. Fold in ¼ of the blueberries. Spread half of the batter into the prepared pan. Spread half of the blueberries over the batter and press them gently in. Then spread the remaining batter over this and distribute the rest of the blueberries over it. Press them gently in. Sprinkle the streusel evenly over the blueberries.
Bake the coffeecake until a tester inserted into the center comes out clean with a few crumbs attached, about 45-50 minutes. Let cool on a cooling rack in the pan before slicing and serving.
Laura – Glad to hear you all are safe and sound. Not fun! We moved to IN from TX and I was breathing a sigh of relief that we were out of the tornado zone. A very small tornado touched down within the first week or so we were there! Like you said – oy.
I too have neglected my KA whole grains cookbook. The buckle was good though. Buttery doesn’t sound like a bad thing……. 😉
Ladies, neglect not your KA Whole Grain Baking book! Although a twister is certainly a good excuse… I third your emotion – OY! But I’m glad you enjoyed the buckle, even without the oats. And thanks for the mention- PJ Hamel, King Arthur Flour test baker
I’m glad that you made it through safely – I agree that being stuck in a basement with the kids for hours doesn’t sound fun! PS I messed up the topping the first time I made it, too… just occasionally get distracted, I guess 🙂
I just made this again yesterday, and these were my thoughts. I LOVED the streusel topping and will definitely be keeping that part of the recipe to top muffins with. I love that it is mostly whole grains, too. WOW is it good!!!
The coffeecake itself was not my favorite. I have this cookbook and have made about 75% of the recipes in it. I’ve realized that I don’t like to be able to taste the whole grains in my sweets (except oats). So I love whole grains in pancakes/waffles, most yeast breads, and chocolate desserts (where they can’t be tasted)…but not most of their yellow/white cake bases, cobblers, or things like this. There are some exceptions, but I wouldn’t make this coffeecake again because I didn’t like that I could taste the whole grains. If this isn’t a problem and you like blueberry coffee cake, I’d highly recommend this recipe to anyone, because otherwise it’s very good. And I LOVE that this cookbook has introduced so many whole grains to me; I have so many delicious recipes from it that my husband and I love.
Thanks for the feedback! I agree with you–and as a result, only use white whole wheat flour anymore. I don’t tend to taste the tannic whole wheat flavor then.
Yes, great idea! Sometimes even that is too wheaty for me lol.