Blueberry Buckle

We went picking blueberries today, and tonight I made the second BLUEBERRY BUCKLE of the season, which went away as quickly as the first one did. It is a sweet dish somewhere between a cake and a pudding, with plenty of blueberries throughout, quick to make and quick, it seems, to eat.

Preheat oven to 375 degrees. Oil a rectangular baking dish. Have two cups of fresh blueberries handy.

 Bottom layer
1 cup whole wheat pastry flour
1/3 cup sweetener
1/3 cup or so soy milk
3 Tbl sunflower oil
3 Tbl Ener-G egg replacer
3 Tbl water
1 Tbl baking powder
1/2 tsp vanilla
sprinkle of salt

2 cups fresh (or defrosted frozen) blueberries

Top layer
1/2 cup whole wheat pastry flour
1/4 cup sweetener
3 Tbl sunflower oil
sprinkles of cinnamon and/or allspice

For the bottom layer, cream together three tablespoons of oil (I used an organic sunflower oil grown and made in Vermont, which I was thrilled to find recently at my local co-op) with a third a cup of agave syrup or whatever sweetener you prefer. Mix up the equivalence of one egg with Ener-G Egg Replacer (found in health food stores) and water (one and a half tablespoon dry mix to three tablespoons water), and half a teaspoon of vanilla and add them in.

In a measuring cup, mix one cup of whole wheat pastry flour, a teaspoon of baking powder, and a sprinkle of salt. Mix it in with the creamed mixture gradually, while also adding a third a cup or so of soy milk. Stir it up thoroughly and pour it into the oiled baking dish. The smaller the dish, the thicker the buckle will be.

Cover the batter with the fresh blueberries.

For the top crumble layer, mix together in a mixing cup about half a cup or so of the pastry flour with a sprinkle of allspice or cinnamon, and enough oil—perhaps three more tablespoons—to make a crumbly mixture. You can sprinkle this over the top of the blueberries and top with about another quarter cup of sweetener, or you can mix the sweetener right into the crumble topping, which will make it harder to deal with, and use your fingers to dollop it around on the top of the blueberries before baking it for forty minutes.

This would be good served hot with some vanilla non dairy frozen dessert, or with vanilla soy yogurt, which helps to keep you from burning yourself as you spoon it in. This dessert is pretty sweet, so you might want to cut back on the amounts of the sweetener. Or you might not.