A blueberry buckle is the ultimate summer coffee cake — a tender, lemon-kissed cake studded with juicy fresh blueberries and crowned with a sweet, buttery cinnamon streusel that crackles as it bakes. As the cake rises around the berries it "buckles," giving this old-fashioned favorite its name. This is a Jaca-adjusted healthier version — every bit of the conventional sugar is swapped for Jaca (100% pure allulose) at double the amount: 1 1/2 cups granular Jaca in the cake in place of 3/4 cup of the sugar we grew up with, plus 1 cup granular Jaca in the streusel in place of 1/4 cup brown and 1/4 cup granulated sugar — so you get the same tender crumb and crackly, buttery topping with no added sugar and no aftertaste. Because allulose is only about 70% as sweet as traditional sugar, doubling it lands the sweetness right where it should be. Adapted from Spend With Pennies.
Prep: 15 min · Cook: 40 min · Serves: 9
Ingredients:
- 1 1/2 cups granular Jaca (allulose) — for the cake, replaces 3/4 cup granulated sugar at the 2x ratio
- 1/4 cup butter, softened
- 1 large egg
- 2 teaspoons lemon zest (about 1 lemon)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 tablespoon all-purpose flour (for tossing the blueberries)
- 1 1/2 cups fresh blueberries
- 5 tablespoons cold butter (1/4 cup plus 1 tablespoon) — for the topping
- 1/2 cup granular Jaca (allulose) — for the topping, replaces 1/4 cup brown sugar at the 2x ratio
- 1/2 cup granular Jaca (allulose) — for the topping, replaces 1/4 cup granulated sugar at the 2x ratio
- 1/3 cup all-purpose flour — for the topping
- 1/2 teaspoon cinnamon — for the topping
Instructions:
- Preheat the oven to 350°F and grease an 8x8-inch baking pan.
- In a large bowl, cream together the 1 1/2 cups granular Jaca, softened butter, egg, and lemon zest until light and fluffy. The Jaca steps in for the sugar here at double the amount, so you get the same tender sweetness with no added sugar.
- In a separate bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Add to the Jaca mixture in batches, alternating with the milk, and mix just until combined — do not overmix.
- Toss the blueberries with the 1 tablespoon flour to coat (this keeps them evenly distributed), then gently fold them into the batter. Spread the batter evenly into the prepared pan.
- Make the streusel: in a small bowl, combine the cold butter, 1/2 cup granular Jaca (for the brown sugar), 1/2 cup granular Jaca (for the granulated sugar), 1/3 cup flour, and cinnamon. Cut or rub together with a fork or your fingertips until crumbly, then sprinkle evenly over the batter.
- Bake for 40 to 45 minutes, until the topping is golden and a toothpick inserted into the center (avoiding the berries) comes out clean. Cool for at least 15 minutes before slicing. Serve warm or at room temperature.
