Blueberry Buckle

Over labor day weekend, Gary, my sister, and I all visited some friends in Quincy, MA. They invited us to a lobster bake/bbq. I asked around about what desserts to bring to a lobster bake, and most people said that they always have blueberry cake or blueberry pie after eating lobster. Well, why break tradition if that’s the case.

I found this recipe using ingredients that I could adapt to dairy free cooking. I thought it was a great dessert. The cake itself was not too sweet and it was moist as well. I thought the crumb top was a bit too sweet for my tastes, but Gary loved it.

The changes I made was doubling the recipe, using soy milk, using margarine instead of butter and subbing half the sugar in topping for brown sugar. I thought it was suitable as a coffee cake as well. It doesn’t have to be just for dessert.



Blueberry Buckle
adapted from: allrecipes.com (this recipe below has already been doubled for a 9x13 pan)

ingredients:
cake:
1-1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk (I used soy)
4 cups all-purpose flour
1 tablespoon and 1 teaspoon baking powder
1 teaspoon salt
4 cups fresh blueberries

topping:
1/2 cup white sugar
1/2 cup brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter, softened (I used margarine)

directions:
Preheat oven to 375° F (190° C). Grease one 9x13 inch pan.

For the cake:
In a separate bowl mix together flour, baking powder, and salt.

In your stand mixer, cream together sugar, shortening, and egg.

Add dry ingredients to wet ingredients, alternating with milk. Stir in blueberries. Pour into prepared pan.

To make topping:

In a small bowl, combine sugar, flour, cinnamon, and butter or margarine. Beat together until it resembles coarse crumbs. Sprinkle evenly over cake batter.

Bake at 375° F (190° C) for 50-60 minutes or when a toothpick inserted in the center comes out clean.