Blueberry Buckle Vegan
Indulge in the warmth and nostalgia of this irresistible Blueberry Buckle Vegan recipe—an easy-to-make plant-based twist on a classic dessert. Bursting with juicy blueberries and topped with a buttery, cinnamon-spiced streusel loaded with oats and optional nuts, this dairy-free and egg-free treat is the perfect fusion of crumbly coffee cake and fruit-packed delight. With simple pantry ingredients like unsweetened applesauce and plant-based milk, this recipe is both wholesome and effortless, making it ideal for breakfast, dessert, or a mid-afternoon snack. Ready in just an hour, this vegan blueberry buckle is sure to become a favorite, whether served warm with a scoop of vegan vanilla ice cream or enjoyed on its own. Perfect for showcasing fresh or frozen blueberries, it’s a crowd-pleasing comfort food that’s as versatile as it is delicious!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Sugar
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Plant-based milk (e.g., almond milk or soy milk)
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 2 cups Fresh or frozen blueberries
- 0.25 cup Vegan butter or coconut oil, melted
- 1 teaspoon Cinnamon
- 0.5 cup Rolled oats
- 0.25 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together 2 cups of the flour, sugar, baking powder, and salt.
In a separate bowl, mix the plant-based milk, applesauce, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix.
In another small bowl, toss the blueberries with 1/2 cup of flour to coat them lightly. This will prevent the blueberries from sinking to the bottom of the cake while baking.
Fold the floured blueberries into the batter, being careful to mix gently to avoid smashing the berries.
Pour the batter into the prepared baking pan and spread it evenly.
To make the streusel topping, combine the brown sugar, remaining 1/2 cup of flour, cinnamon, rolled oats, pecans (if using), and melted vegan butter in a bowl. Mix until crumbly.
Sprinkle the streusel topping evenly over the batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the blueberry buckle to cool in the pan for at least 15 minutes before slicing and serving.
Serve warm as-is or with a scoop of vegan vanilla ice cream for an extra treat!
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 544.6 g | 198% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 263.2 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 531 mg | 41% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
