Blueberry, Banana, and Strawberry Buckle
by Claire Criscuolo, RN

 

Stonyfield Farm Organic, low fat  Strawberry yogurt gives this fragrant and delicious,

crumb- topped buckle a light texture. Make a batch for your next brunch or for a terrific after school snack and I guarantee that everyone will be grateful you did.

Serves 9

1/4       Cup transfat free organic shortening, I use Spectrum
1/3       Cup natural cane turbinado sugar
1          Egg
1          Cup Stonyfield Farm organic low fat strawberry yogurt
1          Cup whole wheat flour
1          Cup unbleached all purpose flour
1/4       Teaspoon salt
1 ½      Teaspoons baking powder
1/4       Teaspoon baking soda
1          Tablespoon finely grated lemon zest
1          Cup fresh or frozen blueberries, if using frozen, add them frozen
1          Medium, ripe banana, sliced thin, about ½ cup

Topping:

½        Cup packed dark brown sugar
½        Cup unbleached all purpose flour
1          Teaspoon cinnamon
1          Tablespoon finely grated lemon zest
4          Tablespoons trans fat free organic margarine or butter, softened to room temperature
½        Cup chopped pecans 

Center the oven rack. Preheat the oven to 350 degrees. In a large bowl, cream the shortening with a hand mixer on medium speed for 1 minute. Add the sugar and continue beating for one minute until the mixture is well blended. Add the egg and continue beating for one minute until the mixture is smooth and creamy. Add the yogurt and beat for one minute, stopping once or twice to scrape down the sides of the bowl, until the mixture is smooth and creamy.

In a separate bowl, whisk together the flours, salt, baking powder, baking soda, and the lemon zest. Add this mixture to the creamed mixture all at once. Beat with a hand mixer on medium speed for about 2 minutes, stopping to scrape down the sides of the bowl, until the mixture is combined and the flour is completely mixed into the batter. The batter will be thick. Scatter the  blueberries and the slices of banana over the batter, separating the slices as you add them. Gently but  thoroughly stir to combine.

Prepare the topping in a separate bowl. Combine the brown sugar, flour, cinnamon, and lemon zest. Add the margarine and rub the mixture together with your fingers until it resembles coarse meal. Add the chopped pecans and toss to combine. Spray an 8 x 8 x 2-inch square glass baking dish with non stick oil spray. Spoon the batter into the prepared pan, using a rubber spatula to scrape the bowl and to smooth the top. Sprinkle the topping evenly over the top of the batter. Bake in the center of the oven for about one hour, or until a cake tester inserted in the center comes out clean. Let stand for 5 minutes, then cut into squares for serving.