Old-Fashioned Blueberry Buckle
A little bit like coffee cake, this Blueberry Buckle is loaded with jammy berries, then topped with an irresistible brown sugar cinnamon streusel. Plan on having it for breakfast and for dessert because you’ll want to eat it all day long!
From pies to Vegan Blueberry Muffins, there are so many classic recipes that you can make with blueberries, and here I am, about to throw another one at you: a blueberry buckle! Buckles are basically a cake, and this one has a moist, tender crumb thanks to those beautiful blueberries. And then to make a good thing even better, we sprinkle buttery brown sugar cinnamon streusel over the top. With that streusel, you definitely get breakfast-y coffee cake vibes, but this blueberry buckle is delicious enough to make a proper dessert too!
Why This Vegan Buckle Recipe Belongs on Your Summer Baking List
Do you have a summer baking list too? Mine is ever-growing, but I’m glad I made room for this blueberry buckle and I know you will be too! Here’s why it’s a must-make.
- Easy to put together. The process of making this blueberry buckle really isn’t much different from making muffins or quick bread. So if you’ve made blueberry muffins, you can handle this recipe too!
- Super moist. There are a few different ingredients that help make this cake moist: the brown sugar, the butter, and the blueberries. Put them together and you’ve got the perfect tender crumb!
- The coziest flavour. Between the blueberries, the brown sugar, and all that glorious cinnamon, this is the kind of old-fashioned cake that feels welcoming and familiar in the best kind of way.
Notes on Ingredients
Many of the ingredients for the streusel and cake overlap, so you don’t need all that much for this recipe! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Streusel Topping:
- All-purpose flour
- Light brown sugar
- Ground cinnamon – Be sure your cinnamon is fresh and fragrant when you open the jar. If it doesn’t have a strong aroma, it may be past its prime; as it gets older, its flavour and aroma fade.
- Salt
- Vegan butter – You can use store-bought or homemade Vegan Butter.
Cake:
- Ground flaxseed – For a Flax Egg.
- Vegan butter – Soften this before you start the recipe.
- Light brown sugar
- Vanilla extract – Almond extract would also work in this blueberry buckle.
- All-purpose flour
- Baking powder
- Salt
- Unsweetened plant milk – You can use any kind you like, as long as it’s unflavoured.
- Blueberries – Fresh or frozen blueberries both work.
How to Make a Blueberry Buckle
This blueberry buckle is a cinch to make! Here’s what you’ll need to do.
- Make the streusel. Whisk together the dry ingredients, then cut in the vegan butter until coarse crumbs form. Refrigerate to keep cold.
- Prepare. Preheat your oven to 350°F. Grease an 8×8 inch baking pan, then line it with parchment paper.
- Make the flax egg. Whisk the flax with 4 tablespoons of plant milk and set aside to thicken.
- Cream the butter and sugar. Beat the vegan butter with the brown sugar until it’s light and fluffy.
- Finish mixing the wet ingredients. Beat in the vanilla and flax egg.
- Mix the dry ingredients. In another bowl, whisk the flour, baking powder, and salt.
- Combine wet and dry. Add the flour mixture and plant milk to the wet ingredients in three additions, beginning and ending with the flour.
- Finish the batter. Fold the berries into the batter with a spatula.
- Bake. Transfer the batter to the prepared pan. Add some blueberries on top if you’d like, then sprinkle on the streusel. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Let the blueberry buckle cool in the pan for 15 minutes, then use the parchment to lift it onto a wire rack. Cool completely before serving.
Tips for Making the Perfect Buckle
These additional pointers will help you make sure your blueberry buckle turns out tasty and picture perfect!
- Don’t thaw frozen blueberries. Thawed frozen blueberries will make your buckle soggy and they’re also likely to tint it an unappetizing blue-green color.
- Avoid over-mixing. If you over-mix the batter, your buckle will end up dense, without as much rise. Just mix until the dry ingredients are incorporated, then gently fold in the berries.
- Let the buckle cool completely before serving. This will help it hold its shape when you slice into it!
Variation Ideas
Want to switch things up a bit? Here are some ideas!
- Make it gluten-free. Simply swap in a measure-for-measure gluten-free baking flour like King Arthur or Bob’s Red Mill.
- Try other berries. You can make a mixed berry buckle by swapping a portion of the blueberries for raspberries or diced strawberries.
- Add some lemon zest. Some blueberry buckle recipes call for lemon zest too. If you’d like to give it a try, mix the zest of 1 lemon into the batter.
How to Store
- Room temperature: Store blueberry buckle in an airtight container at room temperature for 3 to 4 days.
- Freezer: You can freeze leftovers by wrapping individual pieces in plastic wrap, then placing them in an airtight container or freezer bag. Freeze for up to 2 months; thaw at room temperature before serving.
Enjoy friends! If you make this blueberry buckle, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Blueberry Buckle
Ingredients
Streusel Topping:
- ½ cup all-purpose flour, 60g
- ¼ cup light brown sugar, packed – 50g
- ½ teaspoon ground cinnamon, 2.5g
- Pinch of salt
- ⅓ cup vegan butter, cold and cubed – 56g
Cake:
- 2 tablespoons ground flaxseed, 7g
- ½ cup vegan butter, softened – 112g
- ¾ cup light brown sugar, packed – 150g
- 1 teaspoon vanilla extract, 5mL
- 1 ½ cups all-purpose flour, 180g
- 1 ½ teaspoons baking powder, 6g
- ¼ teaspoon salt, 1.5g
- ½ cup unsweetened plant milk, almond, oat, soy, etc. – 120mL
- 2 cups fresh or frozen blueberries, if frozen, do not thaw; 300g
Instructions
- Prepare the Streusel Topping: In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold cubed vegan butter and use a pastry cutter or fork to blend until the mixture forms coarse, sandy crumbs with some pea-sized clumps. Refrigerate while preparing the cake batter.
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8 inch (20×20 cm) baking pan and line with parchment paper for easy removal. 9×9 inch pan will work too.
- In a small bowl, mix ground flaxseed with 4 tablespoons of plant milk from the total amount. Set aside for 5–10 minutes to thicken.
- In a large mixing bowl, beat the softened vegan butter with the brown sugar for 2–3 minutes, until light and fluffy.
- Mix in the vanilla extract and thickened flaxseed mixture until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the flour mixture and plant milk to the creamed mixture in three additions, beginning and ending with the flour. Mix just until combined—do not overmix.
- Gently fold in the blueberries using a spatula. If using frozen blueberries, fold them in straight from the freezer.
- Spread the batter evenly into the prepared baking pan. Optionally, scatter a few extra blueberries over the top. Sprinkle the chilled streusel evenly over the batter.
- Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack. Serve at room temperature.
Notes
- Room temperature: Store blueberry buckle in an airtight container at room temperature for 3 to 4 days.
- Freezer: You can freeze leftovers by wrapping individual pieces in plastic wrap, then placing them in an airtight container or freezer bag. Freeze for up to 2 months; thaw at room temperature before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
