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
Vegan Blueberry Buckle. Blueberry Coffee Cake with streusel. Use any seasonal berries of choice! Vegan Soyfree Recipe. Nutfree, Gluten-free option. 8 by 8 or 9 by 9 inch pan
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 16
Calories: 159.65kcal
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
Notes
Gluten-free: Mix 3/4 cup white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch, 1 tbsp chia seeds/flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed. For streusel use a mix of rice flour and almond flour. Oil-free: Use apple sauce for the batter. Use 1/4 cup nut butter for the streusel, Also use 1/4 cup brown sugar and add few tsp maple syrup as needed to make a crumbly mixture. Nutrition is for 1 slice.
Nutrition
Nutrition Facts
Vegan Blueberry Buckle
Amount Per Serving
Calories 159.65 Calories from Fat 60
% Daily Value*
Fat 6.68g10%
Saturated Fat 0.71g4%
Sodium 172.14mg7%
Potassium 84mg2%
Carbohydrates 23.42g8%
Fiber 1.03g4%
Sugar 10.2g11%
Protein 2g4%
Vitamin A 74.32IU1%
Vitamin C 1.35mg2%
Calcium 51.15mg5%
Iron 0.89mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Marilu Simmons says
January 30, 2020 at 10:09 amNot a rating on the recipe but your generosity.
You share an unbelievable amount of recipes for free.
I bought one of your cookbooks to say Thank You and support your efforts.
Richa says
January 30, 2020 at 10:51 amThank you for this wonderful note and for getting my cookbook! <3 <3
Ali says
January 30, 2020 at 6:04 pmI can’t wait to try this! What size pan?
Richa says
January 30, 2020 at 8:33 pm8 by 8
Tamar says
January 31, 2020 at 11:26 amHi Richa, I made the recipe and it’s amazing! Easy, tasty, light… Everyone was eyeing it for seconds 🤣🤣🤣
Thanks, Tamar
Richa says
January 31, 2020 at 11:39 amyay
Melissa says
February 1, 2020 at 6:15 amI’m confused about your sentence on blueberries on the list of ingredients. Can I use fresh blueberries, or do NOT use fresh blueberries?
Richa says
February 1, 2020 at 2:11 pmuse fresh or frozen berries. If using frozen, do not let them thaw
Bella says
February 1, 2020 at 9:00 amHello! This looks SO tasty, can I ask if this is a light(er) cake, much air in it? I am looking for a recipe I can’t ruin 🙁 as most of my cakes have come out a little dense, fro the pictures it looks quite light and fluffy. Also can I add the blueberries to the mixture and omit the topping? Thank you so much in advance 🙂
Richa says
February 1, 2020 at 11:11 amyes you can omit streusel and yes this is a light cake
Avni says
February 2, 2020 at 10:22 amI’m going to try this out! What kind of vinegar? And instead of parchment can I just put oil in the pan? Last time I used parchment in my oven it didn’t work out well. Thank you!
Richa says
February 2, 2020 at 11:10 amany kind will work, apple cider vinegar or white vinegar.
without the parchment or any lining how will you take the cake out without the srerusel falling off
Avni Vyas says
February 2, 2020 at 1:06 pmI am going to leave it in the glass pan.
Richa says
February 2, 2020 at 1:48 pmthen it should be fine
Rie says
February 3, 2020 at 5:52 pmHi, Richa
I just made this last night! and I love them! so light and delicious!
But for next time, I’m going to put only 1/3 tsp (or maybe 1/4) of salt for Streusel. I put 1/2 tsp and it was bit salty for me and my family… but other than that, we all love them!!
Thank you for the great recipe!!
Eti says
February 6, 2020 at 12:28 pmCan I rate it 10 stars?! This is going to be a resident in our home. OMG. So easy to make and so tasty I feel like I’m in heaven. And mind you, I am far from being a baker or anything close to it. I’m addicted to your savory recipes but though to give it a try since I’m in charge of a cake for dinner tonight and did not want to buy one at any cost. Non of the guests are vegan and I’m super curious to know what they’ll say. My hubby who’s not vegan either (yet… lol…) said it was delicious!!!! Thank you Richa for making my world better and tastier 🙂
Richa says
February 6, 2020 at 12:51 pmyay!!
Alana says
February 23, 2020 at 5:29 pmMade this last night. I used the oil free way by using applesauce. DELICIOUS!!
make these again for sure. Am also going to try this with apples instead of
blueberries since I think the apples would be good with the topping. Thank
you for this GREAT recipe. 🙂
Richa says
February 23, 2020 at 10:18 pmthanks!
Anne says
March 23, 2020 at 12:34 pmI made this last night and it was FABULOUS! Really loved it, flavorful, moist… will be making this many times.
Richa says
March 23, 2020 at 1:02 pmyay!
ana panameno says
March 24, 2020 at 12:51 pmgood afternoon,
it’s my birthday tomorrow and i want to make this but don’t have almond flour 🙁 considering the condition outside i cannot get it, is there anything i can sub for almond flour?
Richa says
March 25, 2020 at 5:01 pmjust add 2 tbsp moree flour
Ana panameno says
March 25, 2020 at 8:44 pmWhen I first looked at the recipe idk what happened I read 2 cups of almond flour, silly me. But you made my bday wishes come true and you reposted me. Thank you it was so delicious and perfect sweetness.
Anna Ianova says
April 1, 2020 at 4:29 amHi Richa, greetings from Bulgaria! Thank you for your receipts, such an inspiration! I have made this as gluten-free version, as per your instructions. And it turned out the BEST cake i have ever made, so good! My whole family enjoyed it and is asking for more, this actually dint happen for a cake before!
Richa says
April 1, 2020 at 11:37 amawesome