Marionberry Buckle

Prep Time 10 mins

Cook Time 40 mins

Rest Time 60 mins

Total Time 1 hr 50 mins

Cooking Method: Baking

Cuisine: American

Courses: Breakfast, Dessert

Difficulty: Beginner

Cooking Temp: 350 F

Servings: 12

Nutrition: 163 cal | 8g Protein | 29g Carbs | 1g Fat | WW: 3

Description

This Marionberry Buckle cake features fresh marionberries and boasts higher protein and fiber content than similar recipes. It's the perfect addition to a high-protein breakfast or makes a delicious dessert with yogurt or whipped cream on top. Enjoy!

Ingredients

Dry Ingredients

3/4 Cup All Purpose Flour (94g)
3/4 Cup Whole Wheat Flour (94g)
32 g PE Science Gormet Vanilla Protein Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Kosher Salt (Diamond Crystal Brand)

Wet Ingredients

2 Large Eggs
1/4 Cup Light Brown Sugar Unpacked (50g)
1/3 Cup Fat Free Milk (80g)
1/3 Cup Face 0% Non Fat Greek Yogurt (75g)
1/2 Cup Unsweetened Apple Sauce (113g)

Berries

3 Cups Fresh Marionberries washed and dried (* See Note section for alternative berries)

Instructions

1
Preheat your oven to 350°F (175°C). Grease a 9 inch round springform pan or line it with parchment paper.
2
In a large bowl, whisk together the all-purpose flour, whole wheat flour, protein powder, baking powder, baking soda, and kosher salt until well combined.
3
In another bowl, whisk the eggs, light brown sugar, milk, Greek yogurt, and applesauce until smooth and well blended.
4
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5
Gently fold the fresh marionberries into the batter until evenly distributed.
6
Pour the batter into the prepared baking pan, spreading it evenly.
7
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow the buckle to cool in the pan on a wire rack. Use a plastic knife to gently release the edges to avoid scratching your pan.
9
Serve warm or at room temperature, optionally with a dollop of yogurt or a drizzle of whipped cream on top (not included in nutrition calculations).

Note

*This Marionberry Buckle cake uses fresh marionberries, but feel free to substitute 3 cups of any fresh berries. Strawberries, blueberries and raspberries will work best.

163 cal | 8g Protein | 29g Carbs | 1g Fat | WW: 3

Serving Size: 1/12th slice of cake

My Fitness Pal: Marionberry Buckle- EasyHealthyKitchen EHK

*All nutrition information provided is an estimate. While all efforts have been made to be accurate, variations can occur due to ingredient sourcing and preparation methods.

Keywords: Cake, Dessert, Brunch, Berries, Breakfast, Fresh, Strawberry, Blueberry, Raspberry, Marionberry

Read it online: https://easyhealthykitchen.com/recipe/marionberry-buckle/