While I was visiting my mom last month, she asked me to convert her favorite blueberry buckle recipe. We had just picked fresh blueberries in perfect overcast weather and it had started to rain - perfect baking weather and a respite from the oppressive heat and humidity. Mom and I agree that this buckle turned out even better than we remember it. She and the girls and I sat down together at the kitchen table and enjoyed blueberry buckle with lemonade while the rain slowed to a fine drizzle. Although we were busy going to beaches and museums during our visit, the memories I like best are the ones of us sitting around the kitchen table - drinking tea and talking together, creating art with the girls, enjoying each other's company. A week is not enough time. There will never be enough time with Mom.
1/2 cup melted coconut oil
1/2 cup lightly packed brown sugar
1/4 cup applesauce
1/2 cup coconut cream
2 cups GF flour blend (I used Bob's Red Mill)
1/2 tsp. xanthan gum
1/2 tsp. ground cinnamon
2 1/4 tsp. baking powder
1 tsp. salt
2 cups blueberries, rinsed and dried - divided
2 tbsp. sugar mixed with 1/2 tsp. ground cinnamon
Preheat oven to 350 degrees. Grease one 8x8 inch baking dish, set aside.
In a large bowl, combine the coconut oil and brown sugar. Sitr in the applesauce and mix well. Add the coconut cream and beat to combine. The mixture should look a little like thick caramel. Set aside.
In a medium bowl, sift together the flour through the salt. Add the the wet mixture and stir well to combine. Fold in 1 cup of the blueberries. Scrape the batter into the prepared baking dish. Scatter the remaining 1 cup blueberries over top of the batter. Sprinkle the cinnamon sugar evenly over top of the blueberries. Bake 45 - 55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve at room temperature.