Sunday, July 6, 2014

SCD Recipe: Blueberry Buckle

This recipe uses the ever elusive dry curd cottage cheese, but if you can find it, it gives cakes a nice moist texture. I also like that it seems to make the cakes  more firm.

Serving tip: Toast slice in some butter on top of the stove until each side turns dark brown.



2 1/2 cups almond flour
1/4 tsp salt
1 tsp baking soda
1 tsp lemon juice
1 tbsp vanilla
1 1/2 cups dry curd cottage cheese
1/2 cup honey
3 eggs
3 tbsp melted butter (or coconut oil)
2 cups blueberries


1/4 cup honey
1/3 cup almond flour
1/2 tsp nutmeg
4 tbsp cold butter, cubed


  1. Preheat oven to 375 degrees
  2. Add dry curd cottage cheese, honey, eggs, vanilla, melted butter and lemon juice to a blender
  3. Puree for several minutes until mixture is smooth
  4. Combine all the drive ingredients, except blueberries in a large bowl
  5. Pour wet mixture into dry ingredients and stir until well combined
  6. Stir in blueberries
  7. Combine topping ingredients in a small bowl.
  8. Mixture should be a little crumbly - the honey will make it more like a sticky thick batter
  9. Line 9 x 13 baking dish with parchment paper 
  10. Pour cake mixture into pan so it is even
  11. Drop pieces of the topping over the cake batter
  12. Bake for 35 - 40 minutes until cake is golden on top 
  13. Store in refrigerator or freezer

1 comment:

  1. This could substitute for the elusive peach cobbler recipe. Or blackberry.


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