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    Home » dessert

    Vegan Blueberry Buckle

    Published: Jan 30, 2020 · Modified: Jan 29, 2020 by Richa 62 Comments

    Jump to Recipe   Print Recipe

    Vegan Blueberry Buckle. Blueberry Coffee Cake with streusel. Use any seasonal berries of choice! Vegan Soyfree Recipe. Nutfree, Gluten-free option. Jump to Recipe

    Vegan Blueberry Buckle slice on a white plate with a fork

    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.

    Stacked slices of Vegan Blueberry Buckle

    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.

    Ingreedients for Vegan Blueberry Buckle in bowls

    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.

    Dry ingredients for Vegan Blueberry Buckle in a white bowl
    Batter ingredients for Vegan Blueberry Buckle in a whit bowl
    Berry Buckle Batter in a white bowl Ingredients for Streusel in bowls
    Streusel for Vegan Blueberry Buckle   Berry Buckle Batter in a parchment lined baking dish


    Berry Buckle Batter with blueberries in a parchment lined baking dish

    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.

    Berry Buckle Batter with streusel in a parchment lined baking dish

    MORE CAKES

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    • 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 slices on a white cake stand

    Vegan Blueberry Buckle slice on a white plate with a fork
    Print Recipe
    5 from 20 votes

    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
    Course: Dessert
    Cuisine: American
    Keyword: berry buckle, blueberry coffee cake, vegan berry buckle
    Servings: 16
    Calories: 159.65kcal
    Author: Vegan Richa

    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

    Gluten-free: Mix 3/4 cup almond flour, 3/4 cup oat 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 oat 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.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Kristen

      April 10, 2022 at 6:46 pm

      5 stars
      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!!

      Reply
      • Vegan Richa Support

        April 12, 2022 at 11:46 am

        that’s nice. ❤️❤️❤️❤️

        Reply
      • Kate

        August 03, 2022 at 11:27 am

        “ 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?

        Reply
        • Vegan Richa Support

          August 04, 2022 at 6:13 pm

          fresh are fine, yes, and if using frozen – don’t thaw

          Reply
    2. Anna

      February 09, 2022 at 6:06 am

      5 stars
      Very easy and delicious 😍

      Reply
      • Vegan Richa Support

        February 13, 2022 at 6:11 pm

        ❤️❤️❤️❤️

        Reply
      • Susan

        June 09, 2022 at 4:07 am

        5 stars
        What size pan? Looking firward to making this!

        Reply
        • Vegan Richa Support

          June 09, 2022 at 3:43 pm

          8″ square is nice

          Reply
    3. Scott Grenerth

      March 24, 2021 at 7:07 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        March 27, 2021 at 7:44 pm

        wow – thanks for sharing – and the honesty

        Reply
    4. Megan Jolic

      February 24, 2021 at 7:25 pm

      5 stars
      This was absolutely AMAZING!!!! It was so easy to make & is beyond delicious. I can’t wait to make this again!

      Reply
      • Vegan Richa Support

        February 25, 2021 at 5:42 pm

        Awesome

        Reply
    5. maria

      February 16, 2021 at 5:46 am

      i assume you melt the vegan butter for the streusel topping, or is it softened?

      Reply
      • Vegan Richa Support

        February 16, 2021 at 7:52 am

        no need to melt – softened will be quicker – but isn’t necessary

        Reply
    6. peggy

      February 10, 2021 at 12:02 pm

      this looks amazing. I have Bob’s Red Mill 1:1 gluten free flour- i wonder if it would work? Do you know??

      Reply
      • Vegan Richa Support

        February 11, 2021 at 7:09 pm

        that brand is great – will work fine

        Reply
    7. Sarah

      October 16, 2020 at 7:49 am

      5 stars
      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

      Reply
      • Vegan Richa Support

        October 16, 2020 at 10:15 am

        haha awesome 👏

        Reply
    8. De

      September 27, 2020 at 11:22 am

      This looks amazing! Could it be baked in a muffin pan or mini muffin pan for easy portioning?

      Reply
      • Vegan Richa Support

        September 28, 2020 at 1:30 pm

        sure – a dozen minis will take 15-20 min

        Reply
    9. Karen Ricketts

      September 14, 2020 at 6:45 am

      5 stars
      The perfect blueberry cake! Moist cake, delicious crumble, lots of blueberries – just what we were hoping for. I baked it for 32 minutes in an 8″ square glass baking dish; just right. You suggested waiting till it cools to cut it, but we just couldn’t wait = )

      Reply
      • Vegan Richa Support

        September 15, 2020 at 8:03 pm

        so sweet Karen, I couldn’t wait either!

        Reply
    10. Ronak Mehta

      September 07, 2020 at 9:18 pm

      5 stars
      I tried out cake with the above recipe. The cake was very soft and tasty. Thank you.

      Reply
    11. Lori

      August 28, 2020 at 12:13 pm

      5 stars
      This is the absolute BEST blueberry recipe I’ve ever made. Flawless and delicious!!

      Reply
      • Vegan Richa Support

        August 28, 2020 at 12:55 pm

        wow! I’m speachless.

        Reply
        • Lori

          August 28, 2020 at 1:28 pm

          I have recently found you, and being a cook and baker, am sooo impressed with every recipe I’ve tried. Out of respect, the first attempts I follow to a T (except monkfruit for sugar) and loved every one! ❤️👍😋

          Reply
    12. Rose

      May 24, 2020 at 12:27 pm

      5 stars
      Hi Richa, just made this cake, and as with every recipe of yours, it’s delicious!! I did have a little issue with the streusel: after I added the called for amount of oil (I used all oil because I had no vegan butter) it was quite “damp”. And pretty much stayed that way even after baking. So it didn’t really separate or get “sandy”. (Hope this makes sense!) But I lightly scraped off some and then put the cake back under the broiler for a few minutes to crisp it slightly. Still, a beautiful, light, not too sweet cake so it’s getting 5 great stars from me. Would highly recommend and will make again. Thank you!!

      Reply
    13. Deb

      May 23, 2020 at 3:57 pm

      I followed the gluten free version exactly, it tastes good but the cake just crumbled into little crumbs. It does not hold together even a little. Any ideas what happened?

      Reply
      • Vegan Richa Support

        May 23, 2020 at 4:38 pm

        were you using any ingredients that may have been a little stale at all?

        Reply
        • Deb

          May 24, 2020 at 8:23 am

          Hi, Thank you for the response.

          Everything was new except my baking powder and baking soda were already open, but not too old.

          Reply
    14. Nidhi

      May 22, 2020 at 5:23 pm

      5 stars
      Amazing amazing cake! I’m not a huge fan of fruit in my cakes, but this was the perfect balance of cake, fruit, and cinnamon-y streusel! Thank you!!!

      Reply
    15. Alison

      May 20, 2020 at 10:54 am

      This looks lovely. What kind of sugar do you use. I am in the UK and it gets confusing trying to work out which sugar is being used. I am going to have to get some as I only have coconut sugar.

      Reply
      • Vegan Richa Support

        May 20, 2020 at 1:50 pm

        that will work just fine =)

        Reply
    16. Anna Ianova

      April 01, 2020 at 4:29 am

      5 stars
      Hi 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!

      Reply
      • Richa

        April 01, 2020 at 11:37 am

        awesome

        Reply
    17. ana panameno

      March 24, 2020 at 12:51 pm

      5 stars
      good 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?

      Reply
      • Richa

        March 25, 2020 at 5:01 pm

        just add 2 tbsp moree flour

        Reply
        • Ana panameno

          March 25, 2020 at 8:44 pm

          When 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.

          Reply
        • Lua

          February 04, 2022 at 1:22 am

          can I use buttermilk instead of yogurt in this recipe? or just milk?

          Reply
          • Richa

            February 04, 2022 at 10:02 am

            Yes

            Reply
    18. Anne

      March 23, 2020 at 12:34 pm

      5 stars
      I made this last night and it was FABULOUS! Really loved it, flavorful, moist… will be making this many times.

      Reply
      • Richa

        March 23, 2020 at 1:02 pm

        yay!

        Reply
    19. Alana

      February 23, 2020 at 5:29 pm

      5 stars
      Made 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. 🙂

      Reply
      • Richa

        February 23, 2020 at 10:18 pm

        thanks!

        Reply
    20. Eti

      February 06, 2020 at 12:28 pm

      5 stars
      Can 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 🙂

      Reply
      • Richa

        February 06, 2020 at 12:51 pm

        yay!!

        Reply
    21. Rie

      February 03, 2020 at 5:52 pm

      5 stars
      Hi, 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!!

      Reply
    22. Avni

      February 02, 2020 at 10:22 am

      I’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!

      Reply
      • Richa

        February 02, 2020 at 11:10 am

        any 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

        Reply
        • Avni Vyas

          February 02, 2020 at 1:06 pm

          I am going to leave it in the glass pan.

          Reply
          • Richa

            February 02, 2020 at 1:48 pm

            then it should be fine

            Reply
    23. Bella

      February 01, 2020 at 9:00 am

      Hello! 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 🙂

      Reply
      • Richa

        February 01, 2020 at 11:11 am

        yes you can omit streusel and yes this is a light cake

        Reply
    24. Melissa

      February 01, 2020 at 6:15 am

      I’m confused about your sentence on blueberries on the list of ingredients. Can I use fresh blueberries, or do NOT use fresh blueberries?

      Reply
      • Richa

        February 01, 2020 at 2:11 pm

        use fresh or frozen berries. If using frozen, do not let them thaw

        Reply
    25. Tamar

      January 31, 2020 at 11:26 am

      5 stars
      Hi Richa, I made the recipe and it’s amazing! Easy, tasty, light… Everyone was eyeing it for seconds 🤣🤣🤣
      Thanks, Tamar

      Reply
      • Richa

        January 31, 2020 at 11:39 am

        yay

        Reply
    26. Ali

      January 30, 2020 at 6:04 pm

      I can’t wait to try this! What size pan?

      Reply
      • Richa

        January 30, 2020 at 8:33 pm

        8 by 8

        Reply
    27. Marilu Simmons

      January 30, 2020 at 10:09 am

      Not 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.

      Reply
      • Richa

        January 30, 2020 at 10:51 am

        Thank you for this wonderful note and for getting my cookbook! <3 <3

        Reply
      • Rose

        May 24, 2020 at 12:33 pm

        I echo Marilu’s comment. What a wonderfully kind thing to do, Marilu. It made me smile to read and to know that you took the opportunity to express thanks for someone’s generosity. Sometimes, it’s the little things…

        Reply

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