Friday, August 22, 2014
Inquirer Daily News

Blueberry Buckle

By Grace Dickinson

12 serving(s)

For the streusel:

-3/4 cup whole-wheat pastry flour

-1/3 cup sugar

-1 tsp. cinnamon

-1/2 tsp. baking powder

-1/4 tsp. salt

-4-6 Tbsp. canola oil

 

For the cake:

-1 cup whole-wheat pastry flour

-1 cup all-purpose flour

-2 tsp. baking powder

-3/4 cup maple syrup

-1/3 cup canola oil

-2 tsp. vanilla extract

-1/2 tsp. salt

-4 cups fresh blueberries

 

 

Preheat oven to 350F. Grease 9-inch springform pan and wrap bottom with foil.

To make Streusel: Combine flour, sugar, cinnamon, baking powder and salt in bowl. Stir in oil 1 Tbsp. at a time until mixture looks crumbly.

To make Cake: Sift flours and baking powder into bowl. Whisk syrup, oil, vanilla and salt in second bowl. Stir liquid mixture into flour mixture. Fold in berries.

Spread batter in prepared pan. Sprinkle streusel over top. Bake 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes on wire rack. Unmold, cool for another 15 minutes, then serve. 

 

 

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