Blueberry Buckle

Here is a great recipe for a Whole Wheat Blueberry Buckle. What is even more awesome is that it is completely Vegan!

If you want to use frozen blueberries for this recipe feel free. You may need to add 1 tablespoon of flour to the berries before mixing into batter if berries are wet.

Music- Incompetech.com
Title- Whiskey on the Mississippi
By Kevin MacLeod
Recipe-

For the Oat Crumble Topping:
¼ cup Old Fashioned Oats
3 tablespoons Organic Cane Sugar
1 teaspoon Cinnamon
4 tablespoons Coconut oil

For the Blueberry Buckle:
2 cups Whole Wheat Pastry Flour (I like Bob's Red Mill)
2 teaspoons Baking Powder
½ teaspoon Salt
1 cup pure Maple Syrup
⅓ cup Coconut Oil (melted)
1 teaspoon Vanilla extract
3 cups fresh Blueberries

Instructions
Preheat oven to 350 degrees F and grease a 9 inch cake pan with coconut oil.
In a seperate bowl; mix together oats, sugar and cinnamon. Add coconut oil to this mixture and mix until crumbly. Set aside.
In a large bowl; sift together all dry ingredients (whole wheat pastry flour, baking powder and salt). In a separate bowl whisk together wet ingredients (maple syrup, melted coconut oil and vanilla). Then, add wet ingredients to dry ingredients and mix until well combined. Mix in blueberries. **Note- This batter is whole wheat so it is going to be much thicker...sort of like a cookie dough. DON"T PANIC! Just fold in the berries with your hands if needed.

Transfer batter to cake pan and top generously with the oat crumble topping. Bake for 50-55 minutes or until a toothpick inserted comes out clean.

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