Makes 12 servings
- 3/4 cup plus 2 tablespoons evaporated cane sugar
- 4 tablespoons unsalted margarine
- 1 teaspoon starch-based egg replacer
- 1 3/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 6 tablespoons unsalted margarine, melted
- 3/4 cup evaporated cane sugar
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- Lightly grease an 8-inch baking dish or cast iron skillet and set aside. Preheat the oven to 350°F.
- Combine the sugar and margarine in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until light and fluffy, about 4 minutes.
- In a separate large bowl, whisk together the egg replacer, flour, salt, and baking powder to combine. In a small bowl, combine the almond milk and vanilla extract.
- Add the dry ingredients and almond milk mixture in two alternating additions, mixing between each addition, until the mixture is smooth. Remove from the mixer and fold in the blueberries by hand.
- Transfer the mixture to the prepared baking dish and set aside.
- To prepare the crumb topping, combine the margarine, sugar, flour, and cinnamon in a medium bowl. Mix with a fork until moist crumbs form.
- Sprinkle the topping over the batter. Bake the buckle until the topping is golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool slightly before serving.
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