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Blueberry Buckle (Vegan)

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“Haven't tried this yet, but I love blueberry buckles and this vegan version sounds delicious. Recipe suggestion is to serve with soy ice cream, if desired. Cooking time does not include allowing the baked buckle to cool before unmolding and serving, so allow some extra time. From VT July/August 2006”
READY IN:
1hr 25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease 9 inch springform pan and wrap bottom with foil.
  3. For Streusel: In bowl, combine flour, sugar, cinnamon, baking powder, and salt. Stir in oil 1 tablespoon at a time until the mixture looks crumbly. Set aside for later.
  4. For Cake: Sift flours and baking powder into a bowl.
  5. In a second bowl, whisk together syrup, oil, vanilla, and salt.
  6. Stir syrup mixture into flour mixture. Fold in the blueberries.
  7. Spread batter in prepared pan. Sprinkle streusel over the top.
  8. Bake for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.
  9. Cool 30 minutes on wire rack.
  10. Allow to cool 15 more minutes, unmold, and serve.

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