My husband  brought home some blueberries from the grocery store yesterday.  Hubby was griping I’d not baked anything sweet in ages (I’m not a sweets fan), so I made this old-fashioned buckle this morning.  If you’re wondering where it got its name, when constructed  in frontier days in a cast iron skillet, the fruit was placed on top of the cake.  During baking, as the cake rose, the weight of the fruit would sink the berries 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 closer, you can lower the amount of berries.  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.

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INGREDIENTS: 

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

OPTIONAL:    Add sugar substitute of choice to equal ¼ c. sugar

DIRECTIONS:   Preheat oven to 350º & grease a round cake pan.  Measure out dry ingredients into a mixing bowl (add sugar sub if using).  Grate lemon zest and add to the bowl.  Add the wet ingredients and the berries.  Lightly fold together to mix and moisten all ingredients well but DO NOT OVER STIR.  Spoon into the cake pan and pop into 350º oven for 15 minutes or just until batter spots are dry to the touch.  Do not over brown.  This is best served warm.

NUTRITIONAL INFO:  Makes 6 svgs., 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