Healthier Bakes: Blueberry Ginger Buckle
If you love a good fruit cake, this blueberry-ginger cake recipe should be right up your alley! The streusel topping with nuts is a wonderful topping to balance out the tartness of the blueberries. The crunchiness of the streusel also complements the soft cake so there’s more texture to every bite! What’s better? This cake is made with Alchemy Flour so you can benefit from having a cake that is higher in fibre and prebiotics. Now you can have your cake and eat it too! 😉
Servings: 9
Ingredients:
Batter
188g Alchemy Flour or all–purpose flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
2-inch piece ginger, peeled and grated
133g caster sugar
60g unsalted butter, room temperature
2 large eggs
110g sour cream
1 tsp. vanilla extract
325g blueberries, fresh or frozen
Streusel Topping
63g pecans or walnuts, coarsely chopped
94g Alchemy Flour or all-purpose flour
60g unsalted butter, room temperature
50g dark brown sugar
½ tsp. ground ginger
¼ tsp. salt
Equipment:
Baking pan (8 x 8” or 9 x 9”)
Parchment paper
Measuring cups and spoons
Knife
Whisk
Fork
Spoon
Microplane
Electric mixer
Spatula
Cake tester or Bamboo skewer
Bowls
Instructions
Place rack in middle of oven; preheat to 176 degree Celsius. Lightly butter the 8×8″ or 9×9″ baking pan, then line with overlapping pieces of parchment paper, leaving overhang on all 4 sides. Lightly butter parchment.
For the streusel topping
1.
Coarsely chop 63 g raw pecans or walnuts. Combine 94g Alchemy Flour or all-purpose flour, 60g unsalted butter, room temperature, 50 g dark brown sugar, ½ tsp. ground ginger, and ¼ tsp. salt in a small bowl.
2.
Using a fork or your fingers, smash butter into dry ingredients until mixture is homogeneous and no streaks of butter remain.
3.
Add pecans and mix until clumps form. Cover and chill streusel mixture while you make the batter.
For the batter
1.
Whisk 1 tsp. baking powder, ¼ tsp. baking soda, remaining 188 g Alchemy Flour or all-purpose flour, and remaining ½ tsp. salt in a medium bowl. Set aside.
2.
Using a stand mixture fit with a paddle attachment, add in grated ginger and sugar to the mixing bowl and beat on low speed until sugar is moist and fragrant and no large clumps remain.
3.
Add butter, room temperature, increase speed to medium-high, and beat until pale and fluffy, scraping down sides of bowl 2–3 times, about 5 minutes.
4.
Add eggs, one at a time, beating on medium speed 1 minute after each addition until incorporated. Scrape down sides of the bowl.
5.
Mix in sour cream and vanilla extract and beat once more to make sure batter is smooth and homogenous (don’t worry if it looks curdled). Scrape down sides of the bowl.
6.
Add in dry ingredients and mix on low until nearly incorporated.
7.
Add in frozen or fresh blueberries and fold in with a rubber spatula.
8.
Transfer batter into prepared pan and spread out evenly.
9.
Sprinkle the streusel topping over the batter. You can mash the topping between your fingers if you want smaller pieces.
10.
Bake for 55-60 minutes, until the streusel topping is golden brown, and a cake tester inserted into the center comes out clean.
11.
Let it cool in the pan before removing by lifting the parchment overhang.
12.
Cut into squares before serving.
What’s better than a delicious cake? A delicious cake that’s Instagram-worthy of course! The blueberries are definitely the star of the show with its beautiful purple-y colours and pops of fruitiness with every bite you take.
Don’t forget to try out this recipe and tag us on Instagram (@alchemy_foods) to share with us your creations.
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Download the recipe now
Blueberry Cake
Ingredients
Batter
- 188g Alchemy Flour or all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 inch piece ginger, peeled and grated
- 133g caster sugar
- 60g unsalted butter, room temperature
- 2 large eggs
- 110g sour cream
- 1 tsp vanilla extract
- 325g blueberries, fresh or frozen
Streusel Topping
- 63g pecans or walnuts, coarsely chopped
- 94g Alchemy Flour or all-purpose flour
- 60g unsalted butter, room temperature
- 50g dark brown sugar
- 1/2 tsp ground ginger
- 1/4 tsp salt
Instructions
For the streusel topping
- Coarsely chop 63 g raw pecans or walnuts. Combine 94g Alchemy Flour or all-purpose flour, 60g unsalted butter, room temperature, 50 g dark brown sugar, ½ tsp. ground ginger, and ¼ tsp. salt in a small bowl.
- Using a fork or your fingers, smash butter into dry ingredients until mixture is homogeneous and no streaks of butter remain.
- Add pecans and mix until clumps form. Cover and chill streusel mixture while you make the batter.
For the batter
- Whisk 1 tsp. baking powder, ¼ tsp. baking soda, remaining 188 g Alchemy Flour or all-purpose flour, and remaining ½ tsp. salt in a medium bowl. Set aside.
- Using a stand mixture fit with a paddle attachment, add in grated ginger and sugar to the mixing bowl and beat on low speed until sugar is moist and fragrant and no large clumps remain.
- Add butter, room temperature, increase speed to medium-high, and beat until pale and fluffy, scraping down sides of bowl 2–3 times, about 5 minutes.
- Add eggs, one at a time, beating on medium speed 1 minute after each addition until incorporated. Scrape down sides of the bowl.
- Mix in sour cream and vanilla extract and beat once more to make sure batter is smooth and homogenous (don’t worry if it looks curdled). Scrape down sides of the bowl.
- Add in dry ingredients and mix on low until nearly incorporated.
- Add in frozen or fresh blueberries and fold in with a rubber spatula.
- Transfer batter into prepared pan and spread out evenly.
- Sprinkle the streusel topping over the batter. You can mash the topping between your fingers if you want smaller pieces.
- Bake for 55-60 minutes, until the streusel topping is golden brown, and a cake tester inserted into the center comes out clean.
- Let it cool in the pan before removing by lifting the parchment overhang.
- Cut into squares before serving.
To be honest this blueberry ginger buckle was super delicious. I also recommended this recipe to my friends. Thanks so much.
Thank you Albertina, we are happy you like the recipe.