Plant-Based Food for Everyone!

Vegan Blueberry Buckle

Vegan Blueberry Buckle

Today’s recipe is for classic blueberry buckle with a vegan twist! Blueberry buckle is a favorite dessert from my childhood, and this vegan version of an old-fashioned recipe is delicious served for breakfast, dessert, or with a cup of tea as an afternoon snack. The coffee cake style buckle is so fluffy and soft, with the perfect complement of sweet blueberries scattered throughout the batter. It’s a simple recipe that will definitely have everyone come back for seconds. It’s just that yummy!

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Blueberries have always held a very special place in my heart, and I have to say that they’re probably my all-time favorite fruit. As a little girl, my mom would park my stroller beside one of the wild blueberry bushes that grew behind our house while she picked gallons of berries to freeze for the winter. Left to my own devices, I would proceed to stuff my face with delicious blueberries. In my excitement, an assortment of green berries and leaves usually made it into my mouth too, but I never noticed. To me, blueberries will always conjure up memories of sunny afternoons spent in the blueberry patch as a kid and the soft sunlight of summer. To this day, I still get the nagging feeling that my summer isn’t complete without a sunny day spent blueberry picking.

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This vegan blueberry buckle is so soft and moist with a cake-like texture that makes it a delicious dessert or afternoon snack. It’s one of those baked goods that tends to disappear very quickly when you turn your head. Good luck keeping any around for more than a couple days, especially because it’s so tasty for breakfast! The optional crumble topping makes the buckle sweeter and more dessert-like, while the cake on it’s own is more subtly sweet and better for snacking. If you really want to go all out, pair a slice with a scoop of So Delicious Blueberry Cardamom Ice Cream for a truly delightful summertime dessert! You just can’t go wrong with blueberries ON blueberries 🙂

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So next time you feel like making a delicious, bakery-worthy treat, give this vegan blueberry buckle a try! You won’t be disappointed by the combination of fluffy cake and perfectly sweet blueberries. It’s always fun to create a vegan version of a classic recipe and this blueberry buckle definitely didn’t disappoint and disappeared very quickly 🙂 I hope you love it just as much as we did!

5 from 1 vote
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Vegan Blueberry Buckle
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Fluffy and delicious cruelty-free take on classic blueberry buckle!

Course: Breakfast, Dessert
Cuisine: Vegan
Servings: 6 people
Ingredients
The cake
  • 1 flax egg (1 Tbs flax meal mixed with 2 1/2 Tbs water)
  • 2 Tbs vegan butter, softened
  • 2 Tbs unsweetened apple sauce
  • 3/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 cup + 1 Tbs soy milk
  • 2 cups all-purpose flour
  • 1 cup blueberries
Optional crumble topping
  • 4 Tbs vegan butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 tsp cinnamon
Instructions
  1. Preheat oven to 350°. Lightly grease an 8" or 9" square backing pan and set aside.

  2. Make the flax egg by mixing the flax meal and water together in a small dish. Set aside for 5 minutes.

  3. In a large mixing bowl, cream together the butter, apple sauce, sugar and vanilla. Add the flax egg and mix to combine.

  4. Add the salt, baking powder, flour and milk. Stir to combine all of the ingredients into a thick cake batter. Finally, fold the blueberries into the batter.

  5. Prepare the optional crumble topping by creaming together the butter, sugar, flour and cinnamon. Stir until small crumbles have formed.

  6. Pour the batter into the pan and top with the optional crumble or additional blueberries.

  7. Place the cake in the oven and bake for 50-60 minutes, depending on the pan size, or until a toothpick comes out clean.

Recipe Notes
  • My oven tends to cook a bit slowly, so make sure to check the buckle after 45 minutes. Cook until a toothpick comes out clean.
  • I used frozen blueberries for this recipe, but it would also be perfect with fresh berries! It may cook a bit faster with fresh berries, so keep an eye on it.
  • Blueberry buckle is a classic, but this recipe is also delicious using other berries or fruit. A combination of blueberries and raspberries is particularly tasty!
  • The optional crumble topping makes the cake quite a bit sweeter and more decadent. So, if you would like a healthier, less-sweet option you can skip the topping and just enjoy the cake!  


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