If you’ve been to your local farmer’s market or farm stand this summer, you probably noticed that the blueberries are out of hand (and by out of hand, I mean amazing). There are a number of places around the Valley to go pick your own (check out our own guide to berry picking here), but one of my favorites is Greig Farm in Upper Red Hook, since I’ve been going there since I was a kid. The markers of a good blueberry are ones that are deep blue-purple with an almost silvery sheen; leave the mushy ones for the birds and the green-tinged ones to mature.
So, what does one do with a bucket full of blueberries? Make a buckle! Buckles are old-fashioned, straightforward, not-too-sweet, cake-like desserts that are good with all kinds of seasonal fruit, from plums to cherries to our fruit du jour, blueberries. Here is my go-to recipe, adapted to be gluten-free and vegan, of course.
Ingredients for the cake:
2 cups all-purpose gluten-free flour mix
2 tsp. baking powder
1 tsp. xanthan gum
¾ cup maple syrup
1⁄3 cup coconut oil, melted
2 tsp. vanilla extract
½ tsp. salt
4 cup fresh blueberries
Ingredients for the streusel topping:
¾ c. gluten-free flour
1/3 cup sugar
1 tsp. cinnamon
½ tsp. baking powder
¼ tsp. salt
6 Tbs. Earth Balance
Preheat oven to 350 degrees. Grease a 9-inch pan or pie tin.
To make the topping: Blend all streusel ingredients in a bowl and then cut in earth balance until mixture is crumbly. Set aside.
To make the cake: Blend flour, xanthan gum, and baking powder in a large bowl. In a separate bowl whisk together maple syrup, oil, vanilla, and salt. Pour liquid mixture into flour mixture, blend well. Fold in berries.
Spread cake batter into pan. Sprinkle on topping and bake for 45-60 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack to desired temp (I enjoy it most still a bit warm) and serve it up!
This recipe was adapted from Vegetarian Times