Vegan Blueberry Buckle Recipe

Vegan Blueberry Buckle

There is some debate in our household whether this recipe qualifies more as a dessert or a brunch cake. With the whole wheat flour and ample blueberries, I maintain that this Blueberry Buckle can be anything it wants. Delicious served warm with coffee on a Sunday morning or as the finishing touch to a weeknight meal.

Cake:

1/2 c. sugar

1/4 c. vegan butter (such as an Earth Balance stick), softened

1/2 t. arrowroot powder

1/2 c. non-dairy milk

2 c. white whole wheat flour

2 t. baking powder

1/4 t. salt

2 c. blueberries (fresh or frozen)

Topping:

1/4 c. sugar

1/3 c. white whole wheat flour

1/2 t. cinnamon

1/4 c. vegan butter (such as an Earth Balance stick), softened

Vegan Blueberry Buckle Slice

The finished product.

Instructions:

  • Preheat oven to 350 and grease an 8×8 pan
  • Cream together sugar, butter, and arrowroot
  • Stir in salt and baking powder
  • Stir in flour, alternating with milk
  • Fold in blueberries and spread in pan
  • Combine topping until crumbly and sprinkle over top
  • Bake 25-30 minutes until top is golden

2 thoughts on “Vegan Blueberry Buckle Recipe”

  1. Diana Castro says:

    This looks and sounds so good can’t wait to make this.

  2. Karen Johnson says:

    This looks super yummy! Trying this!

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