Blueberry buckle is a New England treat. It's basically a cake, but it can easily be made into muffins as well. A friend made this recipe for me years ago and it immediately became a favorite. The non-dairy version is just as good as the original. The recipe she shared with me came from a cookbook she purchased at the Cape Cod National Sea Shore.
Blueberry Buckle
4 Tbs vegan butter
3/4 cup white sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup almond milk (soy milk or rice milk will work too)
1/4 tsp vanilla
2 cups fresh blueberries
Crumble Topping
1/2 cup white sugar
1/3 cup flour
1/2 tsp cinnamon (or nutmeg)
1/4 cup vegan butter
Cream butter and sugar. Add egg and beat well. Sift together flour, baking powder, and salt. Mix egg mixture, flour mixture, milk, and vanilla together and beat until smooth. Fold in blueberries.
In a separate bowl, mix together ingredients for crumble topping until crumbly. (If the butter is too soft it will become creamy, not crumbly. Also, I find that mixing it with my fingers or two butter knives works best.)
Spread batter in greased 9x9 baking dish for buckle, or pour into lined muffin pan. Sprinkle crumble topping over batter.
Bake at 375 degrees in 9x9 pan for 35-40 minutes, or for muffins for 20-25 minutes, or until toothpick comes out clean. Watch carefully for the last few minutes because it can dry out fast. We prefer to err on the side of slightly under-baked.
