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Recipe

Vegan Blueberry Buckle

What do you do when you need to quickly make a dessert for a get together with friends and you open the fridge to realize that you have barely any ingredients? Well, this happened to me recently – I didn’t even have eggs! Thankfully I was able to dig through the pantry and find just enough ingredients to make this delicious Vegan Blueberry Buckle.

 

This easy-to-make cake is packed with delicious blueberries, while the streusel topping adds some great crunch.

I found it to be a little on the dry side, so I suggest serving it warm with ice cream or even yogurt sweetened with honey. 

What you’ll need:
Streusel:
3/4 Pastry Flour
1/3 cup Sugar
1 tsp Cinnamon
1/2 tsp Baking Powder
1/4 tsp Salt
4-6 tbsp Canola Oil

Cake:
1 cup Pastry Flour
1 cup Whole Wheat Flour
2 tsp Baking Powder
3/4 cup Maple Syrup (I ended up using low sugar Table Syrup because its all I had around)
1/3 cup Canola Oil
2 tsp Vanilla Extract
1/2 tsp Salt
4 cups Fresh Blueberries

Preheat oven to 350 °F. Grease a 9-inch springform pan and wrap bottom with foil.

To make the Streusel:

In a medium bowl, combine flour, sugar, cinnamon, baking powder and salt. Stir in oil 1 tablespoon at a time until the mixture starts to look crumbly. Set aside.

To make the Cake:

In a small bowl, whisk together syrup, oil, vanilla and salt.

In a large bowl, combine flours and baking powder. Stir in syrup mixture. Fold in the blueberries.

I love how the blueberries turned the batter purple!

Spread batter in pan.

Sprinkle streusel on top.

Bake for 1 hour and 10 minutes or until a toothpick put in the middle comes out clean. Allow to cool for 30 minutes on a baking rack and then unmold.

I knew I was taking this on the road, so I let it cool completely and then wrapped up the whole pan with a couple of dish towels. When I got to the party, I just had to reheat it in the oven slightly and then it was ready to serve.

Serve warm with ice cream. Go back for seconds 🙂

I even crumbled up some leftovers on top of my yogurt the next morning. A nice breakfast treat!

Printable Version

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Hi, I'm Amanda! Join me as I make my family's 1903 farmhouse into a home. I share renovations, DIY projects, recipes, our flower farm and the joy of living in the Canadian countryside
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