Wednesday, July 05, 2006

Blueberry Sundae

I believe heaven is a place in which the lion and the lamb coexist in peace, the world's distresses have been healed, and ice cream never melts.

Because of the last, I tend to gobble up ice cream with incredible speed, and I'm reluctant to pair it with anything that contributes to meltiness. But I'll bend here, because this sundae is ridiculously good.

To my thinking, a proper sundae has the following components:
1 Base: cake, cookies, brownie, pastry, anything with substance and a good crumb
2 Frozen Dessert: soy or rice cream, sorbet, frozen bananas whipped in a food processor til fluffy, even a slushy granita
3 Toppings: fresh fruit, in addition to a chocolate, caramel, or fruit sauce
4 Cream: soy whipped topping, Whipped Coconut Cream, cashew cream, silken tofu cream
5 Extras: a cherry, cookie crumbs, vegan sprinkles, chopped nuts

Consider flavors that have a natural affinity for eachother (pineapple and coconut, apricots and almonds, chocolate and cherries), and combine sweet and tart elements.

In this sundae, a warm Blueberry Buckle is topped with Double Rainbow Vanilla Bean Soy Cream and slathered in Blueberry Sauce. Soyatoo Whipped Topping and a sprinkle of strusel topping finishes it off. A word about the Blueberry Buckle: This is one of the most amazing cakes you'll eat. Ever. The main ingredient is blueberries, which turn jammy and delicious in the bit of batter that holds the thing together. A thick layer of strusel topping sits on top, a perfect foil for the dense cake. It keeps well, and can be served for breakfast, tea, or dessert. Make it in summertime, when blueberries are abundant; you'll need 5 cups worth.

Veganized Blueberry Buckle
[The original version can be found here.]

1/2 cup (1 stick) Earth Balance vegan margarine
3/4 cup evaporated cane juice or sugar
egg replacer for 1 1/2 eggs (I prefer the Ener-G for this purpose)
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup almond, soy, or rice milk
5 cups blueberries, fresh or frozen
Streusel Topping (substitute Earth Balance for butter)

Heat oven to 350 degrees. Butter, flour, and line a 10" round pan with parchment or waxed paper. Set aside.

Sift together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the Earth Balance and evaporated cane juice until no lumps remain. Add the egg replacer and vanilla, beating until thoroughly combined.

Add the flour mixture and milk alternately, beginning and ending with the flour. The batter will be fairly thick. With a spatula, gently fold in blueberries. If using frozen blueberries, the batter will be very stiff and purple; this is no problem. Smooth the top and cover with Streusel Topping (above). Bake 65-75 minutes, or until a knife inserted in the center comes out clean. Cover loosely with foil if the streusel begins to brown too quickly. Allow to cool in the pan for 15 minutes, then invert onto a plate, and flip back onto a cooling rack. Wait at least 15 minutes before serving.

1 comment:

Deb said...

Huge hit with the freakies at our meetup in Ithaca!