Ohhhhh this buckle! What a joy to bake and eat. This is the perfect way to showcase some fresh blueberries or just have one heck of a good dessert on your hands.
We went to St. Jacob's Farmers' Market this past weekend and had a blast. All the produce looked amazing and so far, from what we've eaten, I can tell you it tastes amazing too!
Green and yellow beans, eggplant, zebra zucchini, peaches, nectarines and, of course, blueberries all found their way into our reusable shopping bags. I was so surprised to see nectarines and peaches this early in the season. I thought they wouldn't taste very good but I was wrong - they are delicious. The best I've had in a while.
If you have blueberries from the farmers' market or grocery store, I implore you to bake this buckle. You absolutely will not regret it. In fact, I'm sure it'll be on heavy rotation once you do!
Vegan Blueberry Buckle
Ingredients
Batter
1/2 cup sugar
1/4 cup Earth Balance Vegan Buttery Sticks
1 Ener-G Egg Replacer
1/2 cup unsweetened original oat milk
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries
Topping
1/4 cup sugar
1/3 cup all-purpose flour
1/2 tsp cinnamon
1/4 cup Earth Balance Buttery Sticks, softened
Directions
Preheat oven to 375 degrees F. Grease an 8x8 baking dish.
In a large bowl, cream together sugar, Earth Balance, and egg replacer.
In a separate bowl, combine two cups of flour, baking powder, and salt.
Add dry ingredients to the sugar mixture, alternating with milk. Gently fold in blueberries, taking good care not to break them.
Topping:
Combine sugar, flour, cinnamon, and butter.
Sprinkle over the cake batter.
Bake for 25-30 minutes or until the top is golden.
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