Vegan Blueberry Buckle Cake

What is A buckle Cake?

What is a buckle cake, you may ask? It’s an old-fashioned, single layer cake made with batter and fresh berries, often topped with a streusel or crumb topping. Its somewhat reminiscent of a coffee cake but it has berries inside!

As it bakes, the berries and streusel cause the center to buckle or dip down, giving this homey, old-fashioned dessert its name and signature look.

Ingredients:

Step-by-Step Instructions

🫐 *Ingredient Quantities & Video are in the Recipe Card Below!*

STEP 1: Add the blueberries to a medium mixing bowl, sprinkle 1 tbsp of flour on top and gently mix to coat. This helps the blueberries from sinking to the bottom of the cake batter!

STEP 2: Mix all the wet ingredients together in a large bowl.

STEP 3: Add the dry ingredients on top and fold them into the wet to make a thick cake batter.

STEP 4: Fold the prepared blueberries into the batter. Transfer to the baking dish and smooth out the top.

STEP 5: Mix the streusel together in a separate bowl and sprinkle on the top of the vegan blueberry buckle batter. 

STEP 6: Bake for 55-60 minutes until golden brown on top!

Serving & Storage

Before serving, let the cake cool completely in the pan. As it cools the top of the cake should sink or ‘buckle’ a bit- this is okay and what we want! Once completely cool, slice it into 9 squares.

Since this cake is so similar to coffee cake, it would be delicious in the morning served alongside a cup of coffee or tea. Or just like my cherry apple crisp, it’s a great summer dessert alongside a scoop of vegan ice cream (or coconut whipped cream). 

• To Store: You can wrap the baking dish with plastic wrap or transfer to the cake slices to an airtight container. The vegan blueberry buckle can be stored at room temperature for 2-3 days.

• To Freeze: Wrap the vegan buckle slices with plastic wrap and place in a freezer bag. Freeze for up to 2 months. 

More Blueberry Recipes:

• Blueberry Muffin Mix Waffles
• Banana Blueberry Oat Muffins
• Vegan Almond Blueberry Biscotti

More Delicious Vegan Cakes:

• Classic Vegan Vanilla Pound Cake
• Vegan Chocolate Crunch Cake
• Vegan Apple Cinnamon Cake
• Pear Almond Cake
• Vegan Red Velvet Layer Cake
• Vegan Strawberry Crunch Cake

Vegan Blueberry Buckle

This vegan blueberry buckle is soft, moist and packed with tons of juicy blueberries. It’s topped with a crisp streusel for a sweet crunch with every bite.

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Servings: 9 slices

Calories: 286kcal

Author: Emily

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Ingredients

Streusel Topping:

• ▢ ¼ cup cold salted vegan butter - 56g
• ▢ ⅓ cup granulated cane sugar - 65g or light brown sugar
• ▢ ½ cup all-purpose flour - 60g
• ▢ ½ tsp ground cinnamon - 2g

Vanilla Cake:

• ▢ 1 tbsp all-purpose flour - 7.5g
• ▢ 2 cups fresh blueberries - 300g
• ▢ ¾ cup granulated cane sugar - 150g
• ▢ ¼ cup salted vegan butter - 56g softened
• ▢ ⅓ cup unsweetened dairy free yogurt - 80g
• ▢ ½ cup dairy-free milk - 110g like almond, soy or oat milk
• ▢ 2 tsp pure vanilla extract - 6g
• ▢ 1 ¾ cups all-purpose flour - 210g
• ▢ 2 tsp baking powder - 8g
• ▢ ½ tsp salt - 2g

Instructions

• Preheat the oven to 350F. Grease an 8×8” square baking dish.
• Add the streusel ingredients to a medium bowl. Use your fingers or a pastry cutter to mix until they form a coarse crumble.
  ¼ cup cold salted vegan butter, ⅓ cup granulated cane sugar, ½ cup all-purpose flour, ½ tsp ground cinnamon
• Add the blueberries to a medium mixing bowl, sprinkle 1 tbsp of flour on top and gently mix to coat.
  1 tbsp all-purpose flour, 2 cups fresh blueberries
• Cream the softened vegan butter and sugar in a large mixing bowl until lighter in color and fluffy.
  ¼ cup salted vegan butter, ¾ cup granulated cane sugar
• Mix in the dairy free yogurt, dairy free milk and vanilla extract.
  ⅓ cup unsweetened dairy free yogurt, ½ cup dairy-free milk, 2 tsp pure vanilla extract
• Add the flour, baking powder and salt on top. Use a fork to mix the dry ingredients together, then fold the dry into the wet until combined.
  1 ¾ cups all-purpose flour, 2 tsp baking powder, ½ tsp salt
• Gently fold the blueberries into the batter.
• Pour the batter into the prepared baking dish. Smooth out the batter with a spatula and sprinkle the streusel evenly on top.
• Bake at 350F for 55-60 minutes or until a toothpick is removed with a few moist crumbs and the streusel is golden brown. Let cool completely before slicing.

Video

Notes

Coat the Blueberries in Flour: This helps prevent the berries from sinking to the bottom of the pan while baking.

Use a Digital Scale: Like most baking recipes, I recommend measuring the all purpose flour with a digital scale. If you don’t have a scale, be sure to measure the flour by spooning it into a measuring cup and leveling the top with a butter knife. Scooping directly from the bag often leads to 2-3 extra tablespoons per cup which will create a dry cake.

Let the Cake Cool Before Slicing: For clean slices and the best texture, let the cake cool completely before you slice it.

Nutrition

Calories: 286kcal | Carbohydrates: 41g | Protein: 3.3g | Fat: 10g | Saturated Fat: 2.8g | Fiber: 1g

Tried this recipe?Mention @tyberrymuch or tag #tyberrymuch!