How long does blueberry bourbon basil buckle [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can blueberry bourbon basil buckle [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Is blueberry bourbon basil buckle [vegan] soy-free?

This recipe contains soy. For a soy-free version, use tamari or coconut aminos instead.

What makes blueberry bourbon basil buckle [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does blueberry bourbon basil buckle [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

10 years ago

Blueberry Bourbon Basil Buckle
[Vegan]

Name: Blueberry Bourbon Basil Buckle [Vegan]
Cook time: 45 min
Yield: 8 servings
Cuisine: NO info

SC By: Shea Cope

Author Bio

Full-time Mom and Vegan B&B owner by day, plant-based recipe developer by night. Going vegan... Read More

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Ingredients You Need for Blueberry Bourbon Basil Buckle [Vegan]

For the Buckle:

1 tablespoon flax meal
3 tablespoons water
1/2 cup vegan butter
1/2 cup organic cane sugar
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour (or substitute for more all-purpose flour)
1/4 teaspoon salt
3 teaspoon baking power
2-3 tablespoons chopped fresh basil leaves
1 cup, plus 1 tablespoon non-dairy milk of choice

For the Blueberry Topping:

2 cups blueberries
1/4 cup bourbon whiskey
1/4 cup cane sugar

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How to Prepare Blueberry Bourbon Basil Buckle [Vegan]

Preheat the oven to 350°F.
Prepare a 13x9-inch baking dish by lightly spraying with non-stick spray.
Begin by preparing your flax egg. In a small dish or cup, combine flax meal with 3 tablespoons water. Set aside to form a gel.
In another small bowl, combine the blueberry topping ingredients and set aside.
In a stand mixer, beat the butter and sugar until smooth. Add the flax egg and mix again.
In a medium bowl, combine the dry ingredients (flours, salt, baking powder, and basil leaves). Slowly add this to the bowl of the mixer and beat on low. Alternate the flour with the milk until thoroughly combined. The dough should be thinner than bread dough, but thicker than pancake batter.
Spread batter on the bottom of the prepared baking dish. Top with blueberry mixture.
Place in the oven and bake for 45 minutes. Remove from oven and let cool before slicing.
Serve as a breakfast/brunch side dish, or serve slightly warm with non-dairy ice cream for a delicious summer dessert.

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