Wild Blueberry & Walnut Skyr Buckwheat Buckle

Recipe By: DeeperLivingEats

Description

This tender blueberry buckle is loaded with wild blueberries. Buttery nutty walnuts and buckwheat get mixed together to create crunchy streusel topping which add a textural crunch.

Serves 8

Ingredients
Buckwheat Walnut Streusel:
3 tbsp
All Purpose Flour
(23 grams)
2 tbsp
Buckwheat Flour
(15 grams)
3 tbsp
Dark Brown Sugar
(38 grams)
1/4 tsp
Salt
1/4 cup
Chopped Walnuts
(32 grams)
3 tbsp
Unsalted Butter
room temp (42 grams)
Cake:
1/2 cup
All Purpose Flour
(68 grams)
1/2 tsp
Baking Powder
1/8 tsp
Baking Soda
1/4 tsp
Salt
2 tbsp
Unsalted Butter
room temp (28 grams)
2 tbsp
Dark Brown Sugar
(25 grams)
3 tbsp
Sugar
(38 grams)
1
Egg
1/2 tsp
Vanilla Extract
1/4 cup
Icelandic Provisions Wild Blueberry & Walnuts Skyr
(63 grams)
1 1/4 cup
Blueberries
fresh or frozen, (163 grams)
Whipped Skyr Cream:
1/4 tsp
Vanilla Extract
2 tbsp
Powdered Sugar
(20 grams)
4 tbsp
Heavy Cream
cold (60 grams)
2 tbsp
Icelandic Provisions Fruit & Nut Wild Blueberry & Walnut Skyr
(27 grams)
Blueberry Compote:
1/4 cup
Blueberries
1 tbsp
Sugar
Recipe
Buckwheat Walnut
Combine all purpose flour, buckwheat flour, dark brown sugar and salt. Whisk until fully combined and no clumps remain.Add chopped walnuts and butter and mix with your fingers or a fork until crumbles form and no dry flour remains.Place the streusel in the fridge while you make the buckle.Note: Cold streusel maintains its shape better in the oven!
Blueberry Buckle:
Preheat your oven to 350 degrees. Rub a 6 inch pan with a few drops of olive oil and line parchment on the bottom of the pan and a thin strip of parchment to create a hang. Set aside.Combine cake flour, baking soda, baking powder salt and whisk until incorporated. Set aside.In a clean bowl, beat the softened butter along with dark brown sugar and white sugar until light and fluffy. About two minutes.Add in the egg and vanilla extract and beat until combined.Beat in the skyr until combined.Add the flour mixture to the wet mixture and gently fold in using a spatula. Fold until the mixture is smooth.Fold in the frozen blueberries until just combined.Note: It’s okay if your batter turns a little blue.Pour the buckle batter into your lined cake pan. Use an offset spatula to even out the top.Pull the streusel out of the fridge and sprinkle it over the buckle batter evenly. Gently press the streusel crumbs into the buckle.Bake the buckle for about 40 - 45 minutes or just until an inserted toothpick comes out clear. Let the buckle cool for for a few minutes.
Whipped Blueberry
Whisk vanilla extract, powdered sugar and cold heavy cream until thick and fluffy.Fold in the blueberry skyr into the whipped cream until just combined.
Blueberry Compote:
Microwave the frozen blueberries along with the sugar until the blueberries are warm and jammy.
To Serve:
Once cooled, pull the buckle out by the parchment hang and serve warm.Serve your buckle nice warm along with the blueberry skyr cream, blueberry compote, fresh blueberries and some powdered sugar! Slice and enjoy!

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