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Mulberry buckle recipe
A buckle is sort of like cake-meets-pie in a messy and delicious way. You can use mulberries, blackberries, or any seasonal berries in this recipe.
Servings
12
Author
Becky Striepe
Ingredients
4
cups
mulberries
stems removed
1 ½
tablespoons
brown sugar
1
tablespoon
lime juice
½
teaspoon
vanilla extract
6
tablespoons
vegan margarine
¾
cup
white flour
½
cup
whole wheat flour
¾
cups
additional brown sugar
2
teaspoons
baking powder
pinch
of salt
¼
teaspoon
ground cinnamon
1
cup
soy or almond milk
½
teaspoon
vanilla extract
Instructions
Preheat the oven to 350° F
In a small bowl, combine the mulberries, 1 ½ tablespoons brown sugar, lime juice, and ½ teaspoon of vanilla extract.
Place the margarine In a 2 quart baking dish and stick it in the oven to melt.
In a medium bowl combine the flours, additional brown sugar, baking powder, salt and cinnamon.
In a small bowl combine the almond milk and ½ teaspoon of vanilla. Add this mixture to the flour mixture, and mix until moist.
Remove the baking dish from the oven, and pour the batter on top of the margarine. The melted margarine will peek up around the edges a bit.
Layer the blackberry mix on top of the batter, then press the mulberries down into the batter a bit.
Bake for 50-55 minutes, or until the batter has reached a beautiful golden brown.
Nutrition
Calories:
171
kcal
|
Carbohydrates:
29
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.03
g
|
Sodium:
135
mg
|
Potassium:
157
mg
|
Fiber:
2
g
|
Sugar:
19
g
|
Vitamin A:
357
IU
|
Vitamin C:
19
mg
|
Calcium:
107
mg
|
Iron:
1
mg
Prep Time
25
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Course
Breakfast, Dessert
Cuisine
Vegan
Keyword
mulberry buckle, vegan buckle