Blueberry Buckle

Try this easy blueberry buckle for a lazy weekend brunch, or a quick-fix when last minute company is coming over! You can use fresh or frozen blueberries (I still have mine from the summer) to make this moist cake, and feel free to add to your streusel topping! Maybe walnuts? Oats? Pecans?

I veganized this recipe but the original ingredients from Becky Bakes is in parenthesis.

Enjoy with a cup of coffee or tea! :)

Blueberry Buckle

Streusel:

• 1/3 cup sugar
• 1/2 cup flour
• 1 tsp cinnamon
• 1/4 cup Earth Balance (or butter)
• 1/4 cup sliced almonds

Cake:

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 1/4 cup Earth Balance (or butter)
• 1 *flax* egg = 1 tsp ground flax + 3 tbsp water (or 1 egg)
• 1 tsp vanilla
• 1/2 cup almond milk (or milk)
• 2 cups blueberries (or other berries, perhaps?)

Preheat oven to 375 degrees F.

Topping: Mix sugar with flour, cinnamon, and almonds. Cut or rub in butter with a pastry cutter or knives until crumbly. Set aside.

Cake: Combine flour, baking powder, and salt. Cream the butter with sugar, egg, and vanilla. Alternately add the milk and flour mixture, ending with the flour mixture. Don't over mix. Fold in blueberries.

Pour in a greased and floured 8" square cake pan. Sprinkle topping over the cake. Bake for 40-45 minutes until toothpick comes out clean.