½cupunsweetened plant milkalmond, oat, soy, etc. – 120mL
2cupsfresh or frozen blueberriesif 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 8x8 inch (20x20 cm) baking pan and line with parchment paper for easy removal. 9x9 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.