+SF +GFO
This is a cake that thinks it might be a coffeecake. A buckle is a cake that’s usually studded with fresh blueberries and has a crisp-like topping. —KH
SERVES 6 TO 8
BASE
1 cup (130 g) whole wheat pastry flour (or gluten-free baking mix)
2 tsp (8 g) baking powder
¼ tsp salt
1 tbsp (7 g) ground flaxseed mixed with 3 tbsp (45 ml) warm water
½ cup (95 g) sugar
⅓ cup (80 ml) nondairy milk
¼ cup (62 g) applesauce
¼ tsp lemon oil or 1 tsp lemon extract
½ cup (40 g) rolled oats
¼ cup (33 g) whole wheat pastry flour
¼ cup (47 g) sugar
¼ cup (60 ml) nondairy milk
Pinch of salt
2 cups (295 g) fresh blueberries
Preheat the oven to 350°F (177°C) and prepare a 9-inch (23-cm) square baking dish or equivalent with spray oil, or line with parchment paper to keep it 100 percent oil-free.
FOR THE BASE
Mix the dry ingredients in a small bowl and set it aside. Then mix the wet ones in a medium mixing bowl and set that aside.
FOR THE TOPPING
Now mix the topping ingredients in a bowl; you will use this last.
Fold the dry ingredients into the wet and spread the mixture evenly in the bottom of the pan. Sprinkle the blueberries over the top and press them in slightly.
Crumble the topping over the base and blueberries and bake for 30 to 40 minutes, until a fork comes out clean when you test the middle of the cake.
*SEE PHOTO INSERT