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Blueberry Buckle

Vegetarian Times Issue: July 1, 2006   p.64

This vegan take on an old-fashioned dessert will become a summer favorite. Serve à la mode with soy ice cream, if desired.

Directions

  1. Preheat oven to 350F. Grease 9-inch springform pan and wrap bottom with foil.
  2. To make Streusel: Combine flour, sugar, cinnamon, baking powder and salt in bowl. Stir in oil 1 Tbs. at a time until mixture looks crumbly.
  3. To make Cake: Sift flours and baking powder into bowl. Whisk syrup, oil, vanilla and salt in second bowl.
  4. Stir syrup mixture into flour mixture. Fold in berries.
  5. Spread batter in prepared pan. Sprinkle streusel over top. Bake 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes on wire rack. Cool 15 minutes, unmold, and serve.

Member Rating: 1111

ingredient list

Serves 12

  • Streusel
  • 3/4 cup whole-wheat pastry flour or spelt flour
  • 1/3 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 4 to 6 Tbs. canola oil
  • Cake
  • 1 cup whole-wheat pastry flour or spelt flour
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 3/4 cup maple syrup
  • 1/3 cup canola oil
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 4 cups fresh blueberries

Nutritional Information

Per SERVING:

Calories 305
Protein 3g
Total Fat 13g
Saturated Fat 1g
Carbs 44g
Sodium 262mg
Fiber 3g
Sugar 23g
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Comments

By veghead on Sep 01, 2009:
This recipe was really good, I would make it again. It doesn't look like the picture though.
By Sweetsville.blogspot.com on Jan 20, 2010:
I made this for the first time this weekend. It turned out really good but definitely isn't complete without a scoop of ice cream (vegan or otherwise) on the side! We also found that it tasted better after being in the fridge a day or two.
I agree with veghead that it doesn't look like the picture; it actually came out looking better. I'd definitely make it again.
By Anonymous on Aug 10, 2010:
This is my family's favorite cake-- I have been making this for years. My son has requested this (again) for his 7th birthday next month.
By BaconAndTofu on Apr 25, 2011:
This was pretty good - we added lemon zest to the cake to help bring out the blueberry flavor and used one 8 oz bag of thawed frozen blueberries instead of fresh. Batter was much thicker that I expected. Streusel topping was salty - would recommend omitting the salt in it next time.
By lisa on Jun 20, 2011:
this was ok we made it for our grandma she loved it

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