There’s almost nothing better in th late weeks of summer and early fall. I have a much deeper appreciation for berries in the last few years. Not just for their flavor and nutrition, but all of the memories that rush back to me every time I enjoy them.
“…blueberries are great… with a low glycemic index of 53, a fair amount of fiber and they are packed with nutrients like vitamin C, manganese and vitamin K1…”
Of all the berries, blueberries are probably my favorite. Strawberries are a close second followed by raspberries. Maybe it’s because I have spent most of my life in the Midwest near farms filled with fields of them, or maybe it’s their subtle sweetness without the tang of most other berries that has cemented a special place for them, in my heart. Whatever the reason, I am deeply grateful for this great food.
The nutritional facts for blueberries are great as well, with a low glycemic index of 53, a fair amount of fiber and they are packed with nutrients like vitamin C, manganese and vitamin K1 (which is important for blood clotting and bone health). You should do what you can to keep blueberries in your diet, with portion control and moderation. (Our full recipe nutrition and the impacts to my blood sugar is at the bottom of the page.)
Since they are already good, how can we make them even better? While perfectly fine on their own, in a smoothie or brightening up oatmeal, dessert is truly the best way to honor blueberries. Pies are low hanging fruit (pardon the pun), so that leads us in the direction of quick breads, cobblers and crisps.
All of these are great choices, but why choose? Let’s have the best of all three of these options in a single, low carb dish that elevates everything about blueberries! From the textures to the sweetness, and the ability to eat it hot or cold, this recipe has it all.
“I love each of these in their own right, but if I am going to make a dessert, I want all the goodness I can get. A buckle fits the bill.”
Welcome to the Buckle.
The Buckle can best be described as a hybrid of a cobbler, a crisp and a bit of coffee cake. A cobbler is traditionally a baked dessert with fruit on the bottom and biscuit dough for its crust top. A crisp will usually be a similar fruit baked dessert but instead of biscuit dough, a nut or cereal streusel is used. Coffee cake is just as it sounds, cake.
I love each of these in their own right, but if I am going to make a dessert, I want all the goodness I can get. A buckle fits the bill.
With fruit on the bottom, a biscuit/cake crust and nut streusel to finish, the buckle may just become your new favorite dessert as well.
Let’s jump into our version that lowers carbs, adds no additional sugars and will amaze your family and friends.
Blueberry Buckle with Walnut Streusel
- 13 x 9 Pan
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- 4 cups fresh Blueberries washed and sorted
- 1/2 cup Monk fruit or other sweetener
- 2 teaspoons Cornstarch
- 1 teaspoon Lemon zest
- 6 Tablespoons Butter
- 2/3 cup Carbalose Flour
- 1/3 cup All purpose flour
- 2 teaspoons Baking powder
- 3/4 cup Monk fruit or other sweetener
- 2 teaspoons Vanilla powder or extract
- 1 cup Milk whole
- 3/4 cup Carbalose flour
- 3/4 cup Monk fruit or other sweetener
- 1/2 cup Walnuts chopped
- 1 teaspoon Cinnamon
- 1 teaspoon Lemon Juice
- 1/2 cup Butter melted
- Preheat your oven to 350℉. Grab a 13 x 9 pan to use for the Buckle.
- First wash and pick through the berries for any stems, bruised or broken berries and discard.
- Place the berries into a large bowl and add the sweetener, cornstarch and lemon zest. Combine well and set aside. This will give the sweetener and cornstarch time to extract some of the juice from the berries before baking.
- Once your oven is preheated, place the butter into the pan, and place both into the oven so that the pan heats up while melting the butter at the same time. Once the butter is melted, carefully remove the pan from the oven, and add the blueberries to the pan in a single layer. Set aside.
- Mix the crust batter by whisking together the Carbalose flour, all purpose flour, sweetener and baking powder. If using powdered vanilla, whisk it with the dry ingredients. If using vanilla extract or paste, mix it with the milk. Add the milk mixture to the blended dry ingredients. Using a spatula, mix together until just combined.
- Pour the crust batter over the blueberries in the pan, making certain to spread the batter as evenly as possible over the berries.
- Place the pan in the oven and bake for 20 minutes.
- For your streusel, mix together the Carbalose flour, sweetener, walnuts and cinnamon until well combined. Add the lemon juice and melted butter. Its best that you use your hands or a spatula to mix the streusel at this point as you want to maintain large, crumbly pieces of nuts and dough together.
- After 20 minutes, carefully remove the pan from the oven, and sprinkle the streusel crumbles over the partially baked crust in the pan. Return the pan to the oven and continue baking for another 15 minutes.
- Once baking is complete, remove from the oven and cool for 15 minutes if eating warm. Otherwise cool on counter completely, then cover and store in the refrigerator for up to 5 days.This can be enjoyed either warm or chilled.