If you are looking for the perfect coffee cake to serve to company for breakfast, look no further. This is it.
As I’ve chronicled before, I love egg-y, savory breakfasts, but my frequent dining companion/roommate/cheese-grater extraordinaire/ beloved doesn’t do eggs. Sometimes coffee cake or pastry-filled breakfasts don’t seem filling enough to me. This hearty, yet-light and fluffy, and utterly flavorful and tasty coffee is filling and goes great with plain or vanilla yogurt. You can make it the night before (important in my mind, if you are serving guests for breakfast), and contains whole grain flours. Plus, it has lots of blueberries. It is fantastic. Oh! It reheats well too and keeps for a couple of days in the refrigerator.
So you really don’t have any reason not to try it.
It will probably come as no surprise that this recipe is from Kim Boyce’s lovely book, Good to the Grain. My mom once told me that you only need to find one great recipe from a cookbook to make it a keeper. This buckle, in addition to soft rye pretzels, ginger peach muffins, and two things I still need to blog – whole wheat chocolate chip cookies and double chocolate cookies… this book is well worth purchasing.
A note on the flours: The original recipe calls for whole-grain pastry flour. I used regular whole wheat flour with no ill-effects. You can find the spelt flour in the health or natural foods section of most grocery stores, or for my local Louisville readers, you can find the spelt flour at Nuts n Stuff,
I hope you enjoy this coffee cake as much my family and friends (and I!) have recently.
“(Blueberry) Huckle Buckle” from Good to the Grain, by Kim Boyce
1/2 c. whole-wheat flour
1/2 c. spelt flour
3 T. sugar
1 T. dark brown sugar
1/2 t. baking powder
1/2 t. ground cinnamon
1/4 t. kosher salt
3 T. cold unsalted butter
1 1/4 c. spelt flour
1 c. whole wheat flour
1/2 c. dark brown sugar
1/2 c. sugar
1 T. baking powder
1 t. cinnamon
1 teaspoon kosher salt
1 stick unsalted butter, softened
3/4 c. whole milk
1/2 c. plain yogurt
4 egg yolks
2 t. vanilla extract
2 c. or so blueberries
Preheat your oven to 350 and butter a 2 1/2 qt. baking dish.
For the streusel topping: mix flours, sugars, baking powder, cinnamon, and salt into a large bowl and stir with a whisk. Cut the 3 tablespoons of cold butter in 1/4” chunks and add them to the mix. Press and rub the mix with your hands breaking the butter in to small bits. Continue until the mix is like cornmeal. Do this quickly.
Whisk the egg and use a spatula to scrape it into the streusel mix. Use your hands to mix the egg in. Squeeze handfuls of dough together. The topping should hazelnut-sized clumps with smaller crumbs mixed in. Set aside.
For the Batter
Mix all the dry mix ingredients into a large bowl and whisk. Add the softened butter and using a hand or a stand mixer, blend on medium speed until combined.
In a separate bowl, whisk the milk, egg yolks and vanilla until well blended.
Pour the milk mixture in with the dry ingredients and blend on low speed until the batter is smooth and creamy.
Pour half of the batter in to your buttered baking dish. Pour a layer of berries onto the batter. Scrape the rest of the batter onto the berries and spread evenly. Sprinkle the rest of the berries on top of the batter and top with the streusel mix. At this point, you can cover the dish and refrigerate overnight.
Bake for 55 to 65 minutes. If the dish was refrigerated overnight, it might take up to 80 minutes to bake. Test with a skewer and make sure it comes out clean.
Let the Buckle cool in the pan before serving.