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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 202.7
  • Total Fat: 9.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 117.2 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.7 g

View full nutritional breakdown of Blueberry Buckle calories by ingredient
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Blueberry Buckle

Submitted by: FUCHSIARASCAL
Blueberry Buckle

Number of Servings: 12

Ingredients

    Batter:
    1.5 tsp cornstarch + 3Tbsp water
    1 cup unbleached all-purpose flour
    1 tsp baking powder
    1/8 tsp salt
    1/4 cup canola oil
    1/2 cup sugar
    1/2 tsp vanilla
    1/3 cup nondairy milk
    2 cups blueberries, divided

    Topping:
    1/3 cup flour
    1/3 cup sugar
    1/2 tsp cinnamon
    1/3 cup Earth Balance

Tips

I used Silk Light Vanilla soymilk for the recipe calculations here.


Directions

Preheat oven to 350*F. Grease 7x11 cake pan.

Whisk together cornstarch & water for about 1 minute. Set aside.

In medium bowl, mix flour, baking powder, and salt. Set aside.

In large bowl, cream together oil and sugar for 1-2 minutes. Add cornstarch mix and vanilla, beat until incorporated. Add flour mixture and nondairy milk, beat until combined. Fold in 1 cup of blueberries. Spread batter into bottom of prepared pan. Spread remaining blueberries on top of batter.

Topping: In large bowl, mix the flour, sugar, and cinnamon. Cut in the Earth Balance until it resembles coarse breadcrumbs.

Sprinkle the topping over the blueberries and bake for 40-50 minutes until a toothpick comes out clean. Let cool 10 minutes, best served warm.

Serving Size: 12 servings






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