Blueberry Buckle (Vegan)

• Streusel
• 3/4 cup whole wheat pastry flour (or spelt flour)
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 -6 tablespoons canola oil
• Cake
• 1 cup whole wheat pastry flour (or spelt flour)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup maple syrup
• 1/3 cup canola oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 4 cups fresh blueberries

1. Preheat oven to 350u0b0F.
2. Grease 9 inch springform pan and wrap bottom with foil.
3. For Streusel: In bowl, combine flour, sugar, cinnamon, baking powder, and salt. Stir in oil 1 tablespoon at a time until the mixture looks crumbly. Set aside for later.
4. For Cake: Sift flours and baking powder into a bowl.
5. In a second bowl, whisk together syrup, oil, vanilla, and salt.
6. Stir syrup mixture into flour mixture. Fold in the blueberries.
7. Spread batter in prepared pan. Sprinkle streusel over the top.
8. Bake for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.
9. Cool 30 minutes on wire rack.
10. Allow to cool 15 more minutes, unmold, and serve.

streusel, whole wheat pastry flour, sugar, cinnamon, baking powder, salt, canola oil, cake, whole wheat pastry flour, flour, baking powder, maple syrup, canola oil, vanilla, salt, fresh blueberries

Taken from www.food.com/recipe/blueberry-buckle-vegan-174551 (may not work)