Lunch: Wildberry Buckle Recipe | MyRecipes

Recipe by Robert Landolphi As this tempting dessert bakes, the cake batter rises and buckles around the fruit, giving it a wrinkled appearance.

This recipe includes superfoods such as:

Brown Rice

Health benefits of Wildberry Buckle Recipe | MyRecipes

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2.3 ounces millet flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
1.3 ounces white rice flour (about 1/4 cup)
1.05 ounces tapioca flour (about 1/4 cup)
2 teaspoons xanthan gum
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter, softened
2 tablespoons canola oil
1 teaspoon vanilla extract
2 large eggs
1 cup low-fat buttermilk
2 cups mixed berries (such as blueberries, blackberries, and raspberries)
Cooking spray

Instructions

Preheat oven to 350 °.
To prepare filling, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl, stirring with a whisk. Set aside 1/4 cup flour mixture. Add xanthan gum, baking powder, baking soda, and salt, stirring to combine.
Place granulated sugar and softened butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add oil, vanilla, and eggs; beat until blended. Add flour mixture and buttermilk alternately to sugar mixture, beating after each addition until smooth. Fold berries into batter using a rubber spatula. Pour batter into a 9-inch square glass or ceramic baking dish coated with cooking spray.
To prepare topping, combine reserved 1/4 cup flour mixture, pecans, and remaining ingredients; sprinkle over batter. Bake at 350 ° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes.