Mohonk Mountain House Adventures and a Recipe for Better Blueberry Buckle

Visiting the Mohonk Mountain House in New Paltz, New York is like taking a step back in time. My family has been going there for the past six summers — though my first trip to Mohonk took place when I was just a wee lass of eight. On our most recent trip last month, we were warmly welcomed with a jar of homemade raspberry jam and a recipe for Mohonk Mountain House’s Heirloom Berry Buckle. Needless to say, I immediately noticed that their buckle called for A LOT of sugar and butter. Please don’t think I’m putting them down, but after the long weekend, I couldn’t help but try my hand at my own version of a buckle. Here’s what I came up with with the help of my oh-so- talented partner in MMM crime, Janice.

A buckle or crumble is defined as a type of cake made in a single layer with berries added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance. (Source: What’s Cooking America.)

Better Blueberry Buckle

Makes 8 Servings

For the batter we added some whole wheat pastry flour and ground flaxseed for more fiber and nutrients, and we gave butter the boot in favor of heart-healthy canola oil. We used an Eggland’s Best egg for extra omega-3, vitamin D, and vitamin E and kept the sugar to just half a cup. For flavor and texture, we used vanilla yogurt, lemon juice, and lemon zest. As for the topping, once again, we swapped the butter for canola, and we turned to oats for crunch.

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2 tablespoons ground flaxseed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/4 cup expeller pressed canola oil
  • 1/2 cup low-fat vanilla yogurt
  • 1/4 cup 1% low-fat milk
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1¼ cups blueberries

For the Topping

  • 1/4 cup old fashioned or quick-cooking oats
  • 2 tablespoons brown sugar
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon expeller pressed canola oil

1. Preheat the oven to 375°F. Lightly oil or coat a 9-inch round cake pan with nonstick cooking spray and set aside.

2. Whisk together the all-purpose flour, whole wheat flour, flaxseed, baking soda, baking powder, cinnamon, and salt in a large bowl.

3.  In a separate bowl, whisk together the egg, sugar, and the canola oil until well blended. Whisk in the yogurt, milk, lemon zest, and lemon juice.

4.  Pour the liquid ingredients over the dry ingredients and stir until just combined. Gently stir in the blueberries. Spread the batter evenly in the prepared pan.

5. To make the topping, place the oats, brown sugar, flaxseed, and cinnamon in a small bowl and stir to combine. Add the oil and stir until the oat mixture is well coated. Spread the topping evenly over the batter.

6.  Bake about 35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. (Cover lightly with foil about halfway through if the topping browns too quickly.) Transfer to a wire rack and cool, or serve while still warm.

Tip: If you don’t have blueberries, you can use raspberries instead (same amount).

Nutrition Information per Serving (1 slice): 280 calories, 11g fat (1g saturated, 1.3g omega-3), 200mg sodium, 40g carbohydrate, 3g fiber, 5g protein

Print Recipe

There are endless fitness opportunities at Mononk. During my hike to the look-out tower, I looked down and saw my boys swimming across the lake with a group of other guests.

Simon and Josh are OBSESSED with fishing and spend most of their time at Mohonk at the “secret spot.” This year, they caught a bunch of rainbow trout, and one unlucky fish ended up on our dinner table. The chef at Mohonk was kind enough to create this gorgeous dish of rainbow trout with roasted tomatoes, bell peppers, and Kalamata olives. My dad felt bad eating the fish since it had led a happy life, but knowing that the lake is stocked, the rest of us enjoyed the meal without too much guilt.

My mom and dad have been married for 57 years and they’re still going strong!

The Sisterhood of the Traveling Orange Sunglasses! In the photo: my sister Marian, my niece Andrea, my mom, me, and my sister Amy.

Mohonk is a magical place filled with activities to suite anyone’s fitness level, food preferences, or state of mind. From strolling through the gardens and feasting outside at the Granary to reading a book on the grand front porch to yoga, it’s a place where extended families can gather to enjoy quality time together. I’m already counting the days until next summer :)

3 Responses to “Mohonk Mountain House Adventures and a Recipe for Better Blueberry Buckle”

  1. Erin says:

    The recipe looks wonderful! I have some frozen blackberries from when we did pick-your-own this summer – do you think I could thaw them and substitute them for the blueberries?

  2. What a lovely place to stay, especially with family! Your Bluberry Buckle recipe sounds delicious-pinning it now to “Make Me Gluten-Free” :-)

  3. Looks great. I’ve never made a buckle before… is the pastry flour necessary? Or can I use 1 1/2 c whole wheat white flour instead?

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