Prep 15 mins
Cook 1 hr 10 mins
Haven't tried this yet, but I love blueberry buckles and this vegan version sounds delicious. Recipe suggestion is to serve with soy ice cream, if desired. Cooking time does not include allowing the baked buckle to cool before unmolding and serving, so allow some extra time. From VT July/August 2006
- 3⁄4 cup whole wheat pastry flour (or spelt flour)
- 1⁄3 cup sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 4 -6 tablespoons canola oil
- 1 cup whole wheat pastry flour (or spelt flour)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 3⁄4 cup maple syrup
- 1⁄3 cup canola oil
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon salt
- 4 cups fresh blueberries
- Preheat oven to 350°F.
- Grease 9 inch springform pan and wrap bottom with foil.
- For Streusel: In bowl, combine flour, sugar, cinnamon, baking powder, and salt. Stir in oil 1 tablespoon at a time until the mixture looks crumbly. Set aside for later.
- For Cake: Sift flours and baking powder into a bowl.
- In a second bowl, whisk together syrup, oil, vanilla, and salt.
- Stir syrup mixture into flour mixture. Fold in the blueberries.
- Spread batter in prepared pan. Sprinkle streusel over the top.
- Bake for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.
- Cool 30 minutes on wire rack.
- Allow to cool 15 more minutes, unmold, and serve.
My daughter's bestie is vegan so I'm always looking for something to make for her when she spends the night. We all loved this so much, we ate the whole thing in one morning. I used frozen blueberries we'd picked on Sauvie Island (Portland, Or) this summer. Man, it was like a bite of summer in the dead of winter! Thanks!
This certainly deserves 4 stars - my creation was only 3 stars worth but entirely due to me, the chef, so next time round I will do a better job. I had to use cherries as it is winter here and not many blueberries are around just now .Next time i will increase the fruit and a little water does need to be added if you think your mixture is a little too dry and crumbly - often the way when using wholemeal flours. I served it warm with yoghurt and cream and my DD even had it for breakfast so it certainly passed the all important kid test. Thanks Annisette for providing me with my very first foray into vegan cooking .