I had some blueberries in the fridge I really needed to use up, as I’m not eating sweets these days. Hubby was griping I’d not baked anything in ages, so I made this old-fashioned buckle. If you’re wondering where it got its name, when constructed in frontier days, the fruit was placed on top of the cake. The weight of the fruit would sink the berries during baking causing the cake around the edges of the buttered cast iron skillet to puff up and then fall inward over the fruit. Nowadays, people often just stir the berries right into the cake batter, but they still sink, causing dimples in the top of the buckle. Whichever way you construct yours, they are wonderful desserts. If you are watching carbs even tighter, you can lower the amount of berries. But traditionally they used a high ratio to batter in this popular frontier dessert. This recipe is not suitable until you reach the late stages of Atkins carb re-introduction ladder. Please note there is no sugar in this recipe as I am off all sweeteners. It is sweet enough for me as written, but if you like things sweeter you could add ¼c. sugar equivalent of your favorite sweetener either to the batter or sprinkled on top just before baking.
1 c. Buttoni’s Low Carb Bake Mix (or other low-carb mix of choice)
½ tsp. sea salt
Zest from 1 small lemon
2 tsp. fresh lemon juice
2 large eggs, beaten
½ c. (1 stick) butter, unsalted, melted in a 9″ cake pan
2 c. fresh blueberries
DIRECTIONS: Preheat oven to 350º. Measure out dry ingredients into a mixing bowl. Grate lemon zest and add to bowl. Add the went ingredients and the berries. Stir to mix and moisten all ingredients well but do not over mix. Spoon into the already greased round cake pan. Pop into 350º oven for 15 minutes or just until batter spots are dry to the touch. Do not over cook. Serve warm.
NUTRITIONAL INFO: Makes 6 srvgs., each contains: (based on my bake mix)
261 cals, 21.23g fat, 13.1g carbs, 3.6g fiber, 9.5g NET CARBS (use fewer berries for lower carbs), 8.6g protein, 256 mg sodium