I knew I had better get working on at least one recipe today, otherwise my supply would be gone in a heartbeat as they are way too tempting to just snack on. I chose this Vegan Blueberry Buckle (buckle is just a fancy name for coffeecake) to make mainly because it used about double the amount of blueberries than other recipes I came across this morning. Besides getting a ton of nutrition from the berries, this buckle also incorporates whole grains into the dry ingredients. Today we used spelt flour, but you will notice that I've also given the option to use whole-wheat pastry flour instead - if you don't have either, you could go ahead and use all-purpose. Don't be scared to use either of the spelt or whole wheat pastry flours if you can find them though, they make for a wonderful tender cake without the weight of regular whole wheat flour.
Not counting the crumbly streusel on top, the only sweetener called for in the cake is pure delicious maple syrup. With a generous four cups of fresh blueberries in the cake batter, each bite I took from my slice erupted with sweet blueberry flavor - Jeff got more impatient as he watched my eyes rolled back enjoying my piece. I gave in and finally cut him a slice... I think he finished his in record time! I did wait until he was done eating to tell him it was actually a vegan recipe and he was quite surprised! I do have to say that the cake was a tiny bit dense without any lift from eggs, but it was not that noticeable. I also kind of missed that buttery flavor in the golden cinnamon-scented crumbles on top - the fat used to make them is canola oil, but I wonder if you could get some of that flavor back by using a vegan stick-butter (I've used those from Earth Balance before and it worked well).
Vegan Blueberry Buckle