Blueberry buckle cake
For the crumble
- 65g plain white flour
- 65g granulated sugar
- 55g vegan butter
- 1 teaspoon ground cinnamon
- Pinch flaky sea salt
For the cake
- 1 tablespoon ground flax/linseed (or 1 tablespoon ground psyllium husks) + 2 tablespoons water
- 260g plain white flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 55g vegan butter, at room temperature
- 100g granulated sugar
- 50g light muscovado sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 240ml vegan soy yogurt, unsweetened and unflavoured
- 3 tablespoons soy milk
- 200g blueberries (fresh or frozen)
- Preheat the oven to 190°C. Grease a 20×26cm baking dish or cake tin.
To make the crumble
- Place all the crumble ingredients in a medium bowl. Using a pastry cutter or two knives, chop everything together until you have a lumpy, crumbly texture. If you like your crumble much finer, rub the mixture between your finger-tips to break up the lumps of butter. Set aside.
To make the cake
- In a small bowl, mix 1 tablespoon ground flax/linseeds and 2 tablespoons of water. (If using the psyllium husks instead, mix with 4 tablespoons of water).
- In a medium bowl, combine the flour, baking powder, and fine sea salt. Whisk well to combine. Set aside.
- In a separate medium bowl, place the vegan butter. Using a stand mixer or a hand mixer, beat the butter for a minute or until smooth and light. Add the thickened ground flax/linseeds (or psyllium husks), sugars, vanilla, and lemon zest and beat again to combine. Note that psyllium husks like to clump together, so be sure to beat until smooth.
- Alternating between the soy yogurt and the flour mixture, add a few spoonfuls at a time, beating to combine between each addition. Once fully combined, add the soy milk and beat for a final time. You should now have a thick cake batter.
- Add ¾ of the blueberries and very gently fold them into the batter. Transfer the batter to the prepared baking tray or cake tin and spread smooth with the back of a spoon. Top with the remaining blueberries.
- Finally, top the cake with the crumble topping and place in the preheated oven for 30–35 minutes or until puffed in the centre and the crumble is browned nicely.
- Remove once baked and allow to cool fully on a wire cooling rack before slicing and serving.
Photo by Sharon Cobo.