Blueberry Buckle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Batter:1.5 tsp cornstarch + 3Tbsp water1 cup unbleached all-purpose flour1 tsp baking powder1/8 tsp salt1/4 cup canola oil1/2 cup sugar1/2 tsp vanilla1/3 cup nondairy milk 2 cups blueberries, dividedTopping:1/3 cup flour1/3 cup sugar1/2 tsp cinnamon1/3 cup Earth Balance
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
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
Nutritional Info 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
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