Blueberry Buckle
Batter:
1/4 cup softened vegan margarine
3/4 cup sugar
1 "egg" worth of Ener-G Egg Replacer
2 cups flour (either all white or 1/2 white and 1/2 whole wheat pastry flour)
2 teaspoons non-aluminum baking powder
1/2 teaspoon salt
1/2 cup soy or rice milk
2 cups blueberries (if frozen be sure to drain off some of the liquid) Topping:
1/4 cup softened vegan margarine
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
Batter: In a medium bowl cream margarine with sugar. Add the egg replacer and beat well. In another medium bowl sift the flour, baking powder, and salt. Add dry ingredients to the butter mixture alternately with the soy milk, beating until smooth (I use my Kitchen Aid mixer, but you could also do this by hand or with a hand mixer). Fold in berries. Pour the mixture into a 9 inch square pan that has been lightly oiled.
Topping: Mix the margarine with the sugar and then add the remaining ingredients.
Sprinkle the topping over the batter and bake in a preheated 375 F oven for 35 minutes or until a toothpick comes out clean.
Enjoy!
SO HOW'D IT GO?
Be the first to add a comment.