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:
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
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 large bowl, combine flours and baking powder. Stir in syrup mixture. Fold in the blueberries.
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.
I even crumbled up some leftovers on top of my yogurt the next morning. A nice breakfast treat!