Desserts: Fruits

Last Editorial Review: 11/7/2007


Blueberry Buckle


  • 1/2 cup granulated sugar
  • 3 tablespoons less-fat margarine with 8 grams
  • fat per tablespoon
  • 1 large egg (use higher omega-3 eggs, if available)
  • 1 cup whole-wheat flour
  • 1 cup unbleached white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup + 3 tablespoons low-fat milk or fat-free half-and-half
  • 2 cups fresh blueberries (other berries can be substituted)
Crumb Topping:
  • 1/4 cup granulated sugar
  • 3 tablespoons unbleached white flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons less-fat margarine, with 8 grams
  • fat per tablespoon


  1. Preheat oven to 375 degrees. Coat a 9" round or square baking pan with canola cooking spray.
  2. Add 1/2 cup sugar, 3 tablespoons margarine and a large egg to a large mixing bowl and beat on medium to blend well.
  3. In a separate bowl, mix together the whole-wheat flour, white flour, baking powder and salt. Add half of the flour mixture to sugar mixture in mixing bowl, along with half of the milk. Repeat with remaining flour and remaining milk, beating just until blended.
  4. Stir in the blueberries gently with a mixing spoon and pour into prepared pan.
  5. For topping, add 1/4-cup sugar, 3 tablespoons flour, cinnamon and 2 tablespoons margarine to small bowl and blend with a fork. Sprinkle crumb mixture over the cake batter, breaking the crumb mixture into small pieces with your fingers if necessary.
  6. Bake for 25 to 30 minutes or until texture seems firm in the center of the cake. Serve warm or cold.

12 servings

Nutritional Information:
Per serving: 178 calories, 4 g protein, 33 g carbohydrate, 3.7 g fat, .7 g saturated fat, 18 mg cholesterol, 2.5 g fiber, 210 mg sodium. Calories from fat: 18%.

© 2007 Elaine Magee
© 2007 WebMD Inc.

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