Recipe~ Keep it buckled "Blueberry Buckle"

I made a blueberry buckle recipe a couple years ago that was so delicious, even the non blueberry eaters in our family loved it. It was moist and fluffy and the bit of crunch on top was to die for. It was also full of butter and sugar, then more butter and sugar. I had heart palpitations when i ate it! 


To avoid cardiac arrest this year I decided to play with the recipe a bit and replace some of the ingredients with healthful ones, and cut back on the fat and sugar. I was pleasantly surprised! It was moist. It was fluffy. And the top had those little bubbles of brown sugar goodness. The best part! I didn't loosen my buckle for this buckle.

Not So Guilty Blueberry Buckle


Ingredients


Cake:
1 1/4 cups white wheat flour
1 tsp baking powder
1/2 tsp salt
1/2 stick quality butter at room temp
1/4 cup quality light sour cream
2/3 cup sugar
2 large quality eggs
3/4 cup nonfat or 1% milk
1 1/2 tsp pure vanilla extract
2 cups fresh blueberries (thaw if frozen)


Note: White wheat flour has all the nutritional advantages of whole wheat flour, but with lighter color and milder tastes.  It's a great alternative when transitioning to whole wheat flour.



Topping:
1/4 cup white wheat flour
1/4 cup packed brown sugar
1/4 tsp cinnamon
1/4 tsp allspice
pinch of salt
3 Tb cold butter, cut in small cubes


Directions:


Heat oven to 350. Coat an 8 by 8-inch pan with cooking spray


For the topping: In small bowl mix flour, sugar, cinnamon, allspice and salt. Using pastry cutter or hands, mix in butter until mixture resembles pea size. Set aside.


For the cake: In small bowl mix flour, baking powder and salt.


In stand mixer (or hand mixer) mix butter and sugar until creamy and light in color; About 2 minutes. Add eggs one at a time until well mixed. Then sour cream, milk and vanilla. Slowly add flour mixture until well incorporated, but do not over mix. Fold in Blueberry's. Pour in prepared pan and sprinkle with topping. Bake 45-50 minutes. Let cool 10 minutes before serving.