Blueberry Buckle

I have some store bought frozen blueberries (but will be picking some this year when they come into season) that we've been using to make smoothies. Tay and I decided we'd try a Blueberry Buckle to have for snacks, breakfast, whatever. Here is the recipe and pics! Fun times!

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

Preheat the oven to 375°F. Grease an 8-inch springform pan. Set aside.

Sift together the 2 cups of flour, the baking powder and the salt. Set aside.

Cream the butter and sugar until fluffy, about 3 minutes.

Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk.

Toss the beries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter). 

Fold in to the batter.

Pour batter into the prepared pan. Set aside.

Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.

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.

When the cake has cooled, run a knife around the edges and lift the cake out of the pan.

Be sure and lick those beaters before you toss them in the sink!!! Enjoy!