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Blueberry Buckle

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

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

Servings
SERVING

Ingredients

  • 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

Preparation

  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.

Nutrition Information

  • Serving Size Serves 12
  • Calories 305
  • Carbohydrate Content 44 g
  • Cholesterol Content 0 mg
  • Fat Content 13 g
  • Fiber Content 3 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 262 mg
  • Sugar Content 23 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g