Blueberry Buckle
By: Gloria Parker Kersh
Published: Monday, June 4, 2012 - 12:15pm

Ingredients




Buckle ingredients:
* 2 cups and 1-2 Tbsp of sifted, all purpose flour separated
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup (1/2 stick) Earth Balance, softened
* 3/4 cup sugar
* 1 Energ-G egg replacement
* 1/2 cup non-dairy milk
* 1 pint blueberries
Topping ingredients:
* 1/4 cup Earth Balance, softened
* 1/2 cup sugar
* 1/3 cup sifted all purpose flour
* 1/2 teaspoon cinnamon

Preparation

1 Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside. 2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. 3 Cream the butter and sugar until fluffy, about 3 minutes. 4 Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. 5 Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter). 6 Fold in to the batter. 7 Pour batter into the prepared pan. Set aside. 8 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter. 9 Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake. 10 When the cake has cooled, run a knife around the edges and lift the cake out of the pan.

About

Fresh blueberries or frozen and just a little time and this yummy dish can be yours.