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Vegan Blueberry Buckle. Blueberry Coffee Cake with streusel. Use any seasonal berries of choice! Vegan Soyfree Recipe. Nutfree, Gluten-free option. Jump to Recipe
This Berry Buckle is all things you want in a dessert. A soft vanilla cake batter, seasonal berries, topped with cinnamony streusel.
It comes together quickly and is amazing served warm with a dollop of whipped coconut cream. Berries and batters are made for each other, be it a lemony pound loaf or a cobbler. Try this blueberry buckle with a mix of wild and regular blueberries.
Ingredients you will need for this Vegan Blueberry Buckle
- Wet Ingredients include non dairy milk, applesauce or non dairy yogurt, vinegar, oil, sugar, vanilla extract and almond extract
- Dry ingredients include flour, almond flour, baking soda, baking powder, salt and frozen or fresh blueberries
- I us a mix of all purpose and wheat/spelt flours. For gluten-free, see recipe not section.
- Streusel includes flour sugar, salt, vegan butter(or oil), oil and cinnamon
- Nut-free: Omit the almond flour.
How to make Vegan Blueberry Buckle with Step photos
Mix all the dry ingredients in a bowl. Add the wet and mix in. Add more flour if needed to make a thick batter. Transfer the batter to a parchment lined baking dish. Top with blueberries.
Lightly fold in the berries on the top batter. Add the streusel and spread evenly. Bake until a toothpick from the center comes out clean.
MORE CAKES
- Cinnamon Swirl Cake
- Eggnog Pound Cake
- Easy Coffee Cake – Cinnamon Streusel Cake GF option
- Peanut Butter Chocolate Marble Cake
- Applesauce spice cake GF option
- Pumpkin Cake with Chocolate Pumpkin Frosting. GF option
Gluten-free
- GF Cashew Butter Chocolate Marble Cake.
- Gluten-free Cinnamon Roll Bread yeast-free.
- GF Carrot Banana Bread – Also grain-free.
- Sweet Potato Crumb Cake. GF
Vegan Blueberry Buckle
Ingredients
Wet:
- 1 cup non dairy milk such as almond, light coconut, oat or soy milk
- 1 tbsp applesauce or non dairy yogurt or more non dairy milk, applesauce or yogurt work best
- 1 tsp vinegar
- 1/3 cup sugar, , 1 tbsp more for sweeter
- 1/4 cup neutral oil, , or use 3 tbsp applesauce to make oil-free
- 1 tsp vanilla extract
- a few drops of almond extract, , optional but wonderful
Dry:
- 1.5 cups of flour, , I use 1 cup unbleached all purpose and 1/2 cup wheat flour, or all unbleached all purpose, see note for gluten-free
- 2 tbsp almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1.5 cups frozen blueberries, , I use a mix of wild and regular blueberries, do not thaw, or use fresh. Or use mixed seasonal berries.
Streusel:
- 1/2 cup flour, (all purpose)
- 1/3 cup brown sugar
- 1/3 to 1/2 tsp tsp salt
- 2 tsp cinnamon
- 2 tbsp vegan butter or use oil
- 1.5 tbsp oil, refined coconut or other neutral like safflower
Instructions
- Line a pan with parchment with parchment hanging on the edges. Preheat the oven to 350 deg F (176 C). In a bowl, mix in the wet ingredients until the sugar is fully combined.
- In another bowl, whisk 1 1/2 cup flour, baking powder, baking soda and salt. (Add spices of choice if you like.
- Fold into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into a parchment lined pan. Add blueberries on top and lightly fold some of the berries with the batter just on the top, not in the entire batter.
- In a bowl, add the dry streusel ingredient and mix well. Add the vegan butter and oil and mix it in with your fingers until well distributed and crumbly. Add a bit more oil if needed for fat crumb mixture. Spread over the cake batter.
- Bake at 350 degrees F for 40 to 50 mins (depends on the pan, cake height etc). Cool for 10 mins, then remove from pan. Cool completely before slicing. Serve with whipped coconut cream, ice cream or a simple icing if you wish. Store on the counter for upto 2 days, refrigerated for upto 7 days, freeze (slices) for upto a month
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has become one of my favorite dessert recipes. In the wet ingredients, could you use melted vegan butter instead of oil?
Yes, melted vegan butter will work.
Hi Richa(:
I just made the cake, and have a few questions:
1. How thick does the batter need to be? In the video it seems more than just “slightly thick,” and that’s a pretty far cry from what the consistency is, before adding any extra flour. I assumed I should go by the look in the video, so I made it as thick as it looks there, and it came out drier than yours looks. Less fluffy and moist, also less white – rather yellow. In the video the cake looks really nice and tall. Mine came out very short.
2. The streusel came out less floury/dry than yours, and more buttery, which made the crumble less crumbly. Should I have added flour so it looks like yours in the video? I worked with semi-softened butter when I mixed it, which may have been a mistake too. Is there any rule of thumb for this?
3. I saw there’s an option for a 9”X9” pan, which is what I used. It made the batter very shallow in the pan. Is that how it’s supposed to be? The cake came out very short
4.I didn’t quite get by the description how I’m supposed to mix/fold in the blueberries. Could you please clarify? In the video it looks like you mixed them all in.
5. The ingredient list mentions almond flour, but in the steps of making the recipe, in the dry part, it specifies to add everything except the almond flour. The reason I knew where to put it in was the video 🙂
1. It’s not very thick. In the video sometimes it looks thicker or thinner because of the lighting or it sits for longer during shooting and sets up slightly, or the way it falls into the pan. Just a bit of resistance in the batter is good enough. More pancake batter than muffin batter
2. Probably the brand of butter. More flour will make more dry. Not sure what you mean by less flour and dry together.
3. Yes 8 x 8 will be taller.
4. You put the blueberries on top of the batter in the pan and fold them in. What I mean is that usually you would fold them in entirely in a bowl. But here we are folding them into the batter in the pan hence folding in just in the top part of the batter. Don’t overmix
5. Yes all flours together
Hi Richa,
Greetings from Switzerland !
Thank you for this wonderful recipe. I made it yesterday, gluten free version, and it’s just AMAZING 😋🤩
Question, I’d like to make it again but with a lemony flavor, how much lemon juice can I add in order not to ruin the cake ?
Thank you 🙏
Add lemon zest . 2 tsp
Making this for the second time, only this time I was smart enough to double the recipe. 😉 Tastes just like the blueberry buckle my mom used to make, only vegan. Thank you!!
that’s nice. ❤️❤️❤️❤️
“ 1.5 cups frozen blueberries , I use a mix of wild and regular blueberries, **do not thaw, or use fresh** Or use mixed seasonal berries”
Just so I’m reading this right, do not thaw AND/Also, do not use fresh? ☺️ Or is fresh OK?
fresh are fine, yes, and if using frozen – don’t thaw
Very easy and delicious 😍
❤️❤️❤️❤️
What size pan? Looking firward to making this!
8″ square is nice
Absolutely fantastic!
I just made this tonight for my parents, who are not the least bit vegan, and will most definitely tell me if something is not tasty for them. They *loved* it!
To be clear, I do too!
Thank you for the great recipe. I’m going to share your post on our local vegan group page.
wow – thanks for sharing – and the honesty
This was absolutely AMAZING!!!! It was so easy to make & is beyond delicious. I can’t wait to make this again!
Awesome
i assume you melt the vegan butter for the streusel topping, or is it softened?
no need to melt – softened will be quicker – but isn’t necessary
this looks amazing. I have Bob’s Red Mill 1:1 gluten free flour- i wonder if it would work? Do you know??
that brand is great – will work fine
Hi! I have regular bobs GF flour (not 1:1). Can I use that?
yes
I loved the coffee cake recipe so I decided to try this one with the blueberries in it and it’s delicious!! Both are amazing depending on whether you’re in the mood for a fruity dessert or not
haha awesome 👏