Blueberry Buckle
2 cups white flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup softened vegan margarine
3/4 cup sugar
egg substitute (1 egg worth)
1/2 cup rice milk
1 pint fresh blueberries
1/4 cup softened vegan margarine
1/2 cup sugar
1/3 cup white flour
1 teaspoon cinnamon
Combine 2 cups flour, baking powder, and salt. Stir.
In a mixer. add 3/4 cup sugar to 1/4 cup margarine, cream until fluffy.
Add in egg substitute.
Slowly add in rice milk and flour mixture.
Dust blueberries with flour and fold into the batter.
Pour batter into a buttered 8 inch springform pan.
In another bowl, combine 1/4 cup margarine, 1/2 cup sugar, 1/3 cup white flour, and cinnamon. Stir with fork until crumbly. Sprinkle over batter in the pan.
Bake at 375 degrees F for one hour. Insert toothpick to test for doneness. If it doesn't come out clean, bake for another 5-10 minutes. Serve with coffee.
SO HOW'D IT GO?
This looks a lot like the recipe Alton Brown did on an episode of "Good Eats".
Maybe I might use this version... I always wondered if the ginger in his recipe would be good in it and you don't use it - and I also like the idea of cinnamon instead of nutmeg.