Blueberry Buckle
Submitted by Micelle Moore
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| prep time: 10 minutes | cooking time: 50 minutes | makes 9 squares |
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| The original recipe for this cake came from a cookbook from Rodale Press called "Naturally Delicious Desserts and Snacks" by Fay Martin. Copyright 1978, and VERY '70's. My mother and I used to make this recipe as comfort food when I was an angst filled teenager. My family and I have recently become vegan (from omnivores - cold "turkey"), and I re-made the recipe. My family and friends say that it should be illegal - it is that good. There is definately still major comfort in this cake for both my angst filled teenaged daughter and I!!!! |
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Equipment:
8X8 inch glass baking pan
bowl
wooden spoon
fork
oven
Ingredients
batter:
1/4 cup oil (I use corn oil)
1/2 cup dry sweetener (I use sucanat)
egg replacer for one egg (I use 1/4 cup plain soy yogurt)
pinch of salt
1 cup whole wheat pastry flour
1 tsp baking soda
1/3 cup plain soy yogurt
2 cups frozen blueberries (if you use fresh, reduce the cooking time by 5-10 minutes)
Topping:
1/4 cup vegan margerine
2-3 tablespoons dry sweetener
1/3 cup whole wheat pastry flour
1/2 tsp cinnamon
1/2 tsp ground corriander
1/2 tsp ground ginger
Directions
preheat oven to 350 F and grease a 8X8 inch baking pan.
Cream together oil, sweetener, egg replacer and salt. Add flour, soda and yogurt. Mix well.
Spread into prepared pan and cover with the blueberries.
Mix margerine, sweetener, flour and spices into crumbs and spread over blueberries.
Bake in preheated oven for about 50 minutes (until center of cake looks solid and done). Let cool for 10 minutes (if you can stand it) and cut into squares.
This cake is VERY moist and supremely yummy.
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