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!
- 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
- Prep: Preheat the oven to 350F and lightly grease and line a 9×9 baking pan with parchment paper and olive oil.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
*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).
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Keywords: blueberry buckle, vegan blueberry buckle, blueberry buckle cake