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Vegan Mashed Potatoes And Blueberry Buckle

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Ingredients
  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
  Salt 1⁄4 Teaspoon
  Soy milk 1⁄2 Cup (8 tbs)
  Fresh blueberries 2 Cup (32 tbs)
For topping
  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)
Directions

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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Recipe Summary

Difficulty Level: 
Medium
Channel: 
European

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