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Soft & Fluffy Vegan Blueberry Buckle (No Eggs, No Dairy!) Recipe

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3.9 from 10 reviews

This soft and fluffy vegan blueberry buckle is a tender and moist cake bursting with fresh blueberries and sweet vanilla notes. Completely vegan and dairy-free, it features an easy crumble topping, making it perfect as a breakfast treat or a snack. Made in one bowl, this American classic is both simple and delicious.

Ingredients

Crumble Top:

  • 1 1/3 cup (150 g) all purpose flour or gluten free 1:1 baking flour
  • 1 tbsp all purpose flour or gluten free 1:1 baking flour (for coating blueberries)
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (113 g) vegan butter, melted
  • 1 tsp vanilla extract

Vegan Blueberry Buckle Cake:

  • 3 cups (375 g) all purpose flour or gluten free 1:1 baking flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/4 cup (250 g) granulated sugar
  • 1/2 cup (113 g) vegan butter, melted and cooled
  • 3/4 cup (170 g) dairy free yogurt or vegan sour cream, room temperature
  • 2/3 cup (180 g) vegan buttermilk, room temperature (made from plant milk and acid)
  • 1 tbsp vanilla extract
  • 1 tsp vanilla bean paste
  • 1 1/2 lbs fresh blueberries

Instructions

  1. Prep: Preheat the oven to 350°F (175°C). Lightly grease and line a 9×9-inch baking pan with parchment paper and a small amount of olive oil for easy removal.
  2. Make the vanilla crumble topping: In a medium bowl, whisk together the granulated sugar and flour. Use a fork to mix in the melted vegan butter and vanilla extract until the mixture resembles a coarse crumble. Set aside.
  3. Prepare the vegan blueberry buckle batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. In a large bowl, whisk melted vegan butter, sugar, dairy free yogurt, vegan buttermilk, and vanilla extract until smooth. Add the dry flour mixture to the wet ingredients and stir just until no dry streaks remain; do not overmix to maintain fluffiness.
  4. Fold in the blueberries: Set aside 1 cup of fresh blueberries for topping. Toss the remaining blueberries with 1 tablespoon of flour to coat evenly, then gently fold them into the batter using a silicone spatula to distribute without crushing the berries.
  5. Assemble the buckle: Pour the batter into the prepared baking pan, spreading evenly to touch the edges. Sprinkle the reserved fresh blueberries evenly over the top. Finally, spread the vanilla crumble topping over the blueberries.
  6. Bake: Place the pan in the preheated oven and bake for 60-65 minutes, or until a toothpick inserted into the cake center comes out clean. Remove from oven and let cool in the pan for 10 minutes.
  7. Serve: Serve warm or at room temperature. Slice into 9-12 squares and optionally dust with powdered sugar. Store leftovers covered at room temperature for up to 4 days, in the fridge up to 6 days, or freeze for up to a month.

Notes

  • Gluten Free: Substitute gluten-free 1:1 baking flour or oat flour. For gluten-free flour blends, adjust measurements accordingly, using 420 g for 3 cups of 1:1 flour or 3¾ cups oat flour instead of 375 g.
  • Ensure vegan butter and dairy-free yogurt or sour cream are at room temperature for best mixing results.
  • Use fresh blueberries for optimal flavor and texture; frozen may release excess moisture.
  • Be careful not to overmix the batter to keep the cake tender and fluffy.

Find it online: https://bitezly.com/soft-and-fluffy-vegan-blueberry-buckle-no-eggs-no-dairy-recipe/