This fluffy and soft blueberry buckle is bursting with fresh blueberries inside a sweet vanilla cake and delicious crumble topping! Just one bowl, naturally vegan and dairy free, and perfect for breakfast, snack, or dessert!

plate of vegan blueberry buckle

Why you’ll love this blueberry buckle recipe:

If you love coffee cake, then you need to try this blueberry buckle cake. It’s like coffee cake, but without the cinnamon and a whole lot of fresh and juicy sweet blueberries.

Basically a dream.

The cake is soft and fluffy, and just full of perfect vanilla flavor that when you get the bite of both blueberry and cake, you’ll be in heaven! The perfect breakfast cake, but also snack cake or summer dessert if you’d like!

But what’s in a blueberry buckle? Layers of vanilla cake with blueberries, fresh blueberries, and a sweet vanilla crumble topping. Basically just deliciousness.

Here’s what you need to know:

  • This blueberry buckle is EASY: You don’t need any special equipment, not even a hand mixer. Simply whisk the batter together in one bowl, pour, and bake.
  • The texture is unbelievable: When I tell you it’s like the perfect blend of my vanilla cake in the form of a breakfast pastry! It’s the truth! So fluffy, moist, tender, and sweet, the structure is incredible.
  • You won’t believe it’s vegan: Yep, no eggs, no dairy, AND you can make this cake gluten free as well. Honestly, it’s so simple and easy to make as vegan, you’ll never want to try it another way!
sliced vegan blueberry buckle

A few things to note about this recipe:

  • Using fresh blueberries is best! I talk a bit about this more below, but fresh blueberries, especially those that are in season (test a blueberry before you use it in this recipe!), will really shine through in this recipe. You can use frozen, but the texture is really lovely when they’re fresh and in season!
  • You can absolutely swap in another berry, like blackberries for something fun and different!
  • Using vanilla bean paste in the cake portion will really amplify the sweet vanilla flavor. I highly recommend it!
  • For fun, you can add some lemon zest and extract to this recipe for a lemon blueberry flavor (much like my vegan blueberry lemon cake!).

Why is it called a blueberry buckle?

It’s such a funny term, right? Well, the reason for calling this breakfast cake a blueberry “buckle” is because as the cake rises, the weight of the fresh blueberries and the crumble topping sort of weigh down the rise, causing the cake to “buckle.” Simple as that!

You could technically consider this like a blueberry crumb cake (similar to my apple crumb cake and banana coffee cake!).

But how is this different than a blueberry cobbler, crisp, or crumble? Well, they’re very similar. However, a buckle also includes cake on the bottom of the fruit. Whereas a cobbler, crisp, and crumble all have a the flour component only on the top of the cake.

If you love fruit desserts, though, you should definitely check out my vegan blueberry cobbler or vegan apple crisp!

slice of vegan blueberry buckle on parchment paper with flowers

Step by step photos for how to make blueberry buckle:

You’re just going to love how easy it is to make this blueberry buckle. You only need one bowl to mix the batter, and not even any equipment!

Can I make this blueberry buckle gluten free?

Absolutely! You can swap in gluten free 1:1 baking flour for all of the flour components to make this blueberry buckle gluten free. I recommend using King Arthur Measure for Measure Gluten Free Baking Flour.

Can I use frozen blueberries?

You can use frozen when your blueberries are not in season, but fresh blueberries are really best! The water from the frozen blueberries might cause the blueberries to be super runny and might alter the desired texture of this vegan blueberry buckle.

plate of vegan blueberry buckle

Storage tips:

Refrigerator: Store the buckle cake in an airtight container or plastic bag and in the fridge for up to 5 days.

Freezer: Wrap the blueberry buckle tightly in plastic wrap then place it in a freezer bag. You can freeze this blueberry buckle for up to 3 months in the freezer.

Reheating: Simply place a slice of cake onto a parchment lined baking sheet and heat the cake for 3-7 minutes (depending on if it was frozen) in the oven at 300F.

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Easy One Bowl Blueberry Buckle Recipe (Vegan & Gluten Free) Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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plate of vegan blueberry buckle with bite taken from it

Soft & Fluffy Vegan Blueberry Buckle (No eggs, No dairy!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 65
  • Total Time: 1 hour 15 minutes
  • Yield: 912 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This fluffy and soft blueberry buckle is bursting with fresh blueberries and sweet notes of vanilla in the most tender and moist cake topped with an easy crumble topping. It’s unbelievably vegan and dairy free, and makes fora great breakfast or snack cake that’s so easy to make in one bowl!


Ingredients

Scale

Crumble Top:

  • 1 cup (125 g) all purpose flour or gluten free 1:1 baking flour, plus 1 tbsp for coating the blueberries
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (113 g) vegan butter, melted
  • 1 tsp vanilla extract

Vegan Blueberry Buckle Cake:

  • 3 cups (375 g) all purpose flour or gluten free 1:1 baking flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/4 cup (250 g) granulated sugar
  • 1/2 cup (113 g) vegan butter, melted and cooled
  • 3/4 cup (170 g) dairy free yogurt or vegan sour cream, room temperature
  • 2/3 cup (180 g) vegan buttermilk, room temperature
  • 1 tbsp vanilla extract
  • 1 tsp vanilla bean paste
  • 2 pints fresh blueberries

Instructions

  1. Prep: Preheat the oven to 350F and lightly grease and line a 9×9 baking pan with parchment paper and olive oil.
  2. Vanilla crumble topping: In another medium bowl, prepare the vanilla crumble. Whisk together the sugar and flour. Use a fork to mix in the melted vegan butter and vanilla into the mixture until it resembles a crumble. Set aside.
  3. Make the vegan blueberry buckle batter: Prepare the main cake layer. In a medium bowl, whisk together the flour, baking powder and soda, and salt. Set aside. In a large bowl, whisk together the melted vegan butter, sugar, dairy free yogurt, vegan buttermilk, and vanilla. Then add in the flour mixture, and stir until there are JUST no more dry streaks of flour.
  4. Fold in the blueberries: Remove 1 cup of blueberries and set aside. This will be the topping right before the crumble. To the remaining blueberries, add in 1 tbsp of flour and toss to coat evenly. Then pour the coated blueberries into the batter and fold the blueberries into the batter with a silicone spatula to distribute evenly.
  5. Assemble the blueberry buckle: Pour the batter into your baking pan, and spread the batter to touch the edges of the pan. Sprinkle the fresh blueberries on top evenly. Then top with the vanilla crumble.
  6. Bake: Place the pan into the oven to bake for 55-65 minutes, or until the toothpick comes out clean. Remove from the oven, and allow the coffee cake to cool in the pan for 10 minutes.
  7. Serve: When ready to serve, it’s best served slightly warm. Slice into 9-12 squares and dust with powdered sugar if desired. Enjoy! Store any leftovers covered in an airtight container at room temperature for up to 4 days, in the fridge for up to 6 days, or in the freezer for up to a month.

Notes

*Gluten Free: You can swap in gluten-free 1:1 baking flour (such as King Arthur’s measure for measure) or oat flour. For gluten free flour blends, please use the cup measurements then convert to gram measurements (so for 3 cups of Bob’s Red Mill 1:1 flour, it will be 420 g rather than 375 g of flour). For oat flour, please use the gram measurements rather than the cup measurements (so you would need 3 3/4 cups of oat flour for 375 g).

See the post for recipe tips and tricks!