Red White and Blueberry Buckle
With the 4th of July right around the corner, I wanted to create something yummy and sweet… And of course patriotic in theme. So even though this berry buckle probably isn’t the healthiest thing you’ve ever eaten, your family (and guests) will love it. And I guarantee they won’t know it’s vegan. 😉 Eat it as it is for breakfast, or add a healthy scoop of ice-cream on top for the perfect Fourth of July dessert.
This time of year brings back memories for all of us, I’m sure. One of my most vivid memories is when my dad bought me my very first pair of Chuck Taylors – in American Flag print, and about 4 sizes too large. 😉 Thankfully, I was young enough to not care about amused looks as I traipsed around in what probably resembled clown shoes. I wore them to the fireworks display each year until I hit the pre-teen/teen years, and the American flag Converse were stuffed away in a closet.
Something else I got from my dad that, unlike the Converse, I will carry with me for my whole life is an appreciation for the history of this country, and the liberties laid out in the Constitution and Declaration of Independence. These are values that our country was founded on – and I am so thankful.
Say, I think I’ll go eat a slice of this berry buckle to top off my thankfulness… 😉 Why don’t you join me? It’s crumbly, moist, filled with fresh fruit, and the streusel topping adds a slight crunch to each bite. Add this recipe to your holiday menu next weekend, and let me know what you think! 🙂
- Streusel Topping:
- 1 c flour
- ½ c sugar
- 6 T butter
- ½ tsp cinnamon
- ¼ tsp salt
- Buckle:
- 1 c vanilla soy milk
- 1 T lemon juice
- 1 c flour (all-purpose or white whole-wheat works best)
- 1 T baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- 1¼ c sugar
- ½ c apple sauce
- ½ T vanilla extract
- ½ c blueberries*
- ½ c chopped strawberries*
- Preheat oven to 350º.
- Make streusel topping by mixing all ingredients together in a small bowl (I like to use a pastry cutter, then my fingers) until they resemble wet sand. Place topping in the fridge until Step 8.
- Next, mix lemon juice with soy milk. Set aside.
- Sift dry ingredients together in a medium bowl.
- Add milk mixture, applesauce, and vanilla extract to dry ingredients, and whisk until well combined with no lumps.
- Fold in blueberries and strawberries.
- Pour batter into a greased 9x9 baking pan, and generously crumble streusel topping evenly over the top. (You will most likely have some leftover, but it freezes well!)
- Bake at 350º for…. 35-40 minutes, or until a toothpick inserted in the center comes out clean. Watch your cake - different pans will cook differently, and the edges can get brown!
- Enjoy! 🙂
NOTES:
*I prefer fresh berries in this recipe. You could also use frozen, but you will most likely need to increase the bake time slightly.
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