This super easy, yummy and perfect vegan blueberry buckle is a must make this blueberry season. If you’ve never had a blueberry buckle it’s almost like a giant blueberry crumble muffin and my gosh it is good. This is a traditional dessert or maybe breakfast that my mom used to make all the time. One of those comforting things I really felt like I needed to veganize for you guys. The base is thick and muffin or quick bread like. The blueberries burst in your mouth. Studded with lemon zest for some brightness and tartness. Then topped with a cinnamon crumble topping.
What You Need For This Vegan Blueberry Treat:
- Fresh Blueberries: I highly recommend using fresh blueberries.
- Vegan Butter: Room temp for the base and cold for the topping.
- Applesauce: This is used as an egg replacement.
- Lemon Zest and Vanilla: To make the flavor even better!
- All Purpose Flour, Baking Powder and Salt: These are the base dry ingredients.
- Plant Milk: I used oat milk.
- Brown Sugar and Cane Sugar: Mixed with a bit of flour, cinnamon, nutmeg and the cold butter to make the topping.
Warm this vegan blueberry buckle up and serve with some vegan butter and/ or agave for breakfast. Or serve warm with ice cream for dessert! You can pack it as a snack and eat it room temperature as well. Honestly, any way you serve this, it’s a winner. The inside is moist but firm, the top is crunchy, sweet and cinnamony. I’m a huge fan of this blueberry treat and I have no doubt you will be too.
Why Should You Make This Vegan Berry Crumble Cake?
- The greatest merging of blueberry cake and cobbler.
- It’s like a coffee cake you can have for breakfast, but warm it up and add ice cream and it makes the most amazing dessert.
- My favorite way to use up some fresh blueberries.
- Kid and adult approved.
- The cake base with the crunchy cinnamon topping is unrivaled.
Vegan Blueberry Buckle
- Preheat the oven to 350 degrees(F).
- In a large mixing bowl, or the bowl of a stand mixer, beat together the vegan butter and cane sugar with a hand mixer or the paddle attachment of a stand mixer.
- Once the vegan butter and sugar are fully combined and light and fluffy, add the applesauce, vanilla and lemon zest. Continue to beat to combine. Set aside.
- In a separate bowl, sift together 1 1/2 cups of flour and baking powder. Stir in the salt.
- Now begin to add the dry ingredients to the wet about 1/2 a cup at a time, alternating with a little bit of the non-dairy milk at a time, as the mixer runs. Until everything is fully incorporated.
- Now, using the bowl you had the dry ingredients in, add the blueberries and the remaining 1 tablespoon of flour and toss to coat the blueberries in the flour.
- Add the blueberries to the batter and fold them into the batter.
- Spread the batter out evenly in an 8 x 8 inch baking dish that has been lined with parchment paper or sprayed with non-stick spray. Set aside.
- In a medium sized mixing bowl, make the topping. Whisk together the brown sugar, cane sugar, flour, cinnamon, salt and nutmeg.
- Then cut the cold vegan butter up into chunks and drop them into the bowl. Begin to work the cold butter into the dry ingredients using a fork or pastry cutter. Then you can use your fingers to crumble it more.
- Form big crumbles of the mixture and then sprinkle them on top of the batter.
- Bake for 40 to 50 minutes or until a toothpick comes out clean.
- Serve warm with ice cream or room temperature for breakfast.