I love desserts with fruits, it makes eating desserts guilt free. Adding blueberries to the dessert makes it even more amazing. Eggless Blueberry Buckle is a soft, moist and medium sweet cake. It’s called buckle because blueberries and streusel buckle the cake.
Ingredients:
- 1 cup soya milk
- 1 tbsp applesauce
- 1 tsp vinegar
- ⅓ cup sugar
- ¼ cup oil
- 1 tsp vanilla
- ½ cup flour
- 2 tbsp almond flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup fresh blueberries
Streusel Ingredients:
- ½ cup flour
- ⅓ cup brown sugar
- ⅓ tsp salt
- 2 tbsp butter
- 1 tbsp oil
Procedure:
- Preheat the oven at 180°C and line a 9 inch square pan with parchment paper hanging on all sides.
- Whisk flour, baking powder, baking soda and salt.
- Mix soya milk, applesauce, vinegar, suga, oil, vanilla extract
- Mix dry and wet ingredients until just combined. If needed, add some more flour, batter needs to be thick. Pour the batter into the pan. Add blueberries and just swirl the batter on the top.
- Mix all the streusel ingredients, it will look like wet sand, Spread over the cake batter.
- Bake for 25 to 30 mins, insert a toothpick and check doneness.
- Cool the cake before removing it from the pan and slicing.
Mitahara 