Vegan Mashed Potatoes And Blueberry Buckle
|Vegan margarine||1⁄4 Cup (4 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Unsweetened applesauce||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Soy milk||1⁄2 Cup (8 tbs)|
|Fresh blueberries||2 Cup (32 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Vegan margarine||1⁄3 Cup (5.33 tbs) (Use It Cold)|
Preheat oven to 375°F.
In a small mixing bowl, cream butter and sugar. Beat in the egg.
Combine the ﬂour, baking powder and salt; add to creamed mixture
alternately with milk. Fold in the blueberries. Pour into greased 9
inch square baking pan.
For topping, combine the sugar, ﬂour, and cinnamon in a bowl; cut
in butter until crumbly. Sprinkle over blueberry mixture. Bake for
40-45 minutes or until a toothpick inserted near the centre comes
out clean. Cool on a wire rack.
*When I made this, I only had an 8 inch square dish so it took more
time to cook. About 65 minutes
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