With Sweet Dreams and Even Sweeter Days

Wednesday, January 26, 2011

Vegan Blueberry Buckle


First things first, let's set the record straight.  I am not a vegan.  I'm not even a vegetarian, and all my baked goods usually run rampant with eggs and dairy.  And cheese.  Don't even get me started on cheese.  I love cheese.  I do have friends though who don't share my love of dairy, and sadly when I bake , can't always partake.

One of these friends is the wonderful Dan Magro, who luckily for him lives out in Los Angeles where supposedly (I've never been so I can't say for sure) vegan restaurants are on every corner.  Not so lucky for his sister Nina (who has been my friend since about the age of 4, and is also vegan) who still lives back here in good old PA, where vegan restaurants and bakeries are all but nonexistent.

(Me and Nina junior year of high school in the play)

When Dan was nice enough to post a link to my blog on his facebook, I thought I'd pay back the favor by finding a really really awesome vegan recipe.  A lot of vegan recipes I've found online though have some really interesting ingredients, which I'm sure are great if you're living on a 100% vegan diet, but for me would be impractical to buy.

Enter this blueberry buckle.  There isn't one ingredient in it that you wouldn't be able to find in an average kitchen. And its so easy.  And beyond delicious.  I'm really glad I got a chance to try this when I probably otherwise would never have.  I really really love it.  So I sent Nina home with her piece (hopefully making her day a tad better), and Dan I'm sorry to say I'll have to eat yours, but most likely with a big glass of milk.  Some things never change. :)

Seriously SO good.

Vegan Blueberry Buckle
Servings: About 12

Ingredients:

Topping
1/4 cup whole wheat flour
1/2 cup all purpose flour
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons vegetable oil

Cake
1/2 cup whole wheat flour
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup maple syrup
1/3 cup vegetable oil
2 teaspoons vanilla extract
3 cups fresh or frozen blueberries

Directions:
Preheat oven to 350 degrees.  Spray a 9-inch spring-form pan with baking spray and wrap the outside in foil.  To make topping combine the dry topping ingredients in a small bowl and slowly add the vegetable oil to the mixture.  As you add the oil (1 tablespoon at a time) use your fingers to mix until crumbly.  To make cake combine the dry cake ingredients in a large bowl.  Combine maple syrup, vegetable oil, and vanilla extract in a separate smaller bowl.  Pour the wet cake mixture into the dry cake mixture and mix until just combined.  Fold in the blueberries into the cake mixture and pour into the greased pan.  Spread the mixture out and sprinkle the topping all over it.  Bake in the preheated oven for about 55 min or until a cake tester comes out from the middle cleanly.  Let cool for about 20 minutes in the pan, then release the sides of the spring-form, slice up and enjoy!

Recipe adapted from: What Would Cathy Eat



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