Happy Thursday everyone! Today I want to share a fantastic blueberry buckle recipe and an important announcement regarding the shutdown of Google Reader. If you haven’t heard, Google Reader will be shutting down this Monday or 1st of July. What this means is that those of you who use the service to follow, and read, Spicie Foodie, and any other blog, will no longer be able to. But don’t worry as there are many alternative ways to still follow me and be notified every time I share a new recipe.
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As you can see there are plenty of ways to follow and never miss a single recipe I share with you. Okay, let’s get to the dessert part of this post.:)
Last week I made my first blueberry buckle and it tasted awesome, thanks to a great recipe from Vegetarian Times magazine. I was amazed that even though it’s a vegan recipe, it was moist, sweet and fantastic tasting! Below is the recipe so you can taste it, maybe even this weekend with some vanilla ice cream on the side — yum!
- ¾ cup whole-wheat pastry flour or spelt flour (I used spelt)
- ⅓ cup sugar
- 1 tsp. cinnamon
- ½ tsp. baking powder
- ¼ tsp. salt
- 4 to 6 Tbs. canola oil (I used a light tasting olive oil, but sunflower good work too.)
- 1 cup whole-wheat pastry flour or spelt flour (I used wholewheat)
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ¾ cup maple syrup
- ⅓ cup canola oil
- 2 tsp. vanilla extract
- ½ tsp. salt
- 4 cups fresh blueberries
- Preheat oven to 350°F. Grease 9-inch springform pan and wrap bottom with foil.
- To make Streusel: Combine flour, sugar, cinnamon, baking powder, and salt in bowl. Stir in oil 1 Tbs. at a time until mixture looks crumbly.
- To make Cake: Sift flours and baking powder into bowl. Whisk syrup, oil, vanilla, and salt in second bowl.
- Stir syrup mixture into flour mixture. Fold in berries.
- Spread batter in prepared pan. Sprinkle streusel over top. Bake 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes on wire rack. Cool 15 minutes, unmold, and serve.
We loved this dessert so much that we also ate if for breakfast, and definitely one to bake again.
Have a great weekend and don’t forget that the YBR roundup is this Sunday. Add Your Best Recipe of June to the roundup here.