If there’s one thing I get asked to make repeatedly, its blueberry buckle. I definitely don’t complain though because it’s hands down one of my favorite things to make. My mom used to make this for me growing up (in our meat and dairy eating house), so naturally I had to make a vegan version since we adopted our new diet about 6 months ago. If you missed our “Making the Switch” post, you can read it {HERE}. The Cheney house is a sad place when blueberries are not in season.
VEGAN
VEGAN BLUEBERRY BUCKLE
RECIPE
-1 1/2 cups fresh blueberries
STREUSEL TOPPING
-1/2 cup flour
-1/4 tsp salt
-1 tsp cinnamon
-1/2 cup brown sugar
-6 Tbsp chilled Earth Balance butter, diced
CAKE (do not over beat)
-2 cups flour
-1/2 tsp baking powder
-1/2 tsp salt
-1/2 cup vegan butter
-3/4 cup sugar
-1/2 cup Almond milk
-1 tsp vanilla
-1 egg substitute (1 tbs oil, 2 tbs water, 2 tsp mix together)
DIRECTIONS
Butter and flour cheesecake pan
Make streusel topping and set aside
Mix cake ingredients in a mixer, alternating wet and dry ingredients
Press cake into the bottom of the cheesecake pan
Pour blueberries over the cake mix
Top with streusel topping
Bake for 55 min at 350 degrees
Let stand 10 minutes before removing from pan
Top with vanilla cream*
