I had 3 little pints of blueberries left in the frig. I could freeze more or make jam, but I decided to bake. I love blueberry baked goods and I remembered a recipe from the The Country Life Vegetarian Cookbook. I couldn’t find a direct link at the website but if you are interested you could probably call. The book is literally stuffed with wholesome breakfast recipes. Normally I am not a breakfast person but with all these recipes I could eat breakfast all day, which I guess I am kind of doing since that’s what’s for dinner.

Mavis is getting to be quite the helper. Of course for her any addition to the recipe after honey was superfluous. At first she didn’t understand why I was adding the blueberries to the batter, then she decided to add more while my back was turned. Oh well I guess you can’t have too many blueberries.

Blueberry Buckle

3 cups oat flour (can make your own using rolled oats and blend)
3 cups whole wheat flour
2 tsp salt
2 cups warm water
2 TBSP honey
2 1/2 TBSP yeast
1/2 cup oil
1 TSBP Vanilla
1 cup honey
1 cup blueberries

Combine first 3 ingredients in a bowl and stir together.

In a small bowl mix together next 3 ingredients. Set aside for 10-15 minutes to bubble in draft-free area to make sponge.

While sponge is bubbling, beat together next 3 ingredients in a bowl. Set aside.

When sponge has fully bubbled add liquid ingredients and blueberries to dry ingredients. Stir well together. Immediately pour into greased 9X13 inch baking pan and spread evenly. Do not let rise, but bake in preheated 375 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake 25 minutes more the center will spring back when touched. When cake is slightly cooled top with blueberry topping and Streusel topping.

Blueberry topping

2 cups frozen blueberries
1/2 cup water with 1 TBSP honey
1/18 salt
1/2 cup apple juice concentrate
3 TBSP corn starch

Put first 3 ingredients in a saucepan and boil stirring frequently, until berries give off juice. Blend or whisk together cornstarch and apple concentrate. Add to boiling berries while stirring and cook until clear. Stir and cook 1 more minute.

Streusel topping

1 cup granola
1 cup coconut
1/4 tsp salt
1 1/2 tsp water
1 tsp vanilla
 1 1/2 tsp coriander
1/2 tsp anis

Blend first two ingredients on high 15-20 seconds until finely ground. Pour into a bowl and add remaining ingredients Mix together well with hands.

So so yummy and virtually guilt free. You can make it the night before for breakfast.