Vegan Blueberry Buckle

Print Recipe

5 from 3 votes

Fresh blueberry cake topped with cinnamon crunch topping.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert

Servings:

Calories: 281kcal

Author: Lauren Boehme

Ingredients

Blueberry Cake

1/4 Cup Vegan butter, room temperature
3/4 Cup Organic cane sugar
1/4 Cup Applesauce
1 teaspoon Vanilla
2 teaspoons Lemon zest
1 1/2 Cups + 1 Tbsp All purpose flour, divided
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 Cup Non-dairy milk, unsweetened I used oat milk
1 1/2 Cups Fresh blueberries

Crumble Topping

1/4 Cup Brown sugar
1/4 Cup Organic cane sugar
1/3 Cup All purpose flour
1/2 teaspoon Cinnamon
Pinch of Salt
Pinch of Nutmeg
4 Tablespoons Vegan butter, cold*

Instructions

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.

Video

Notes

*Make sure your butter is very cold. I just leave in the fridge until ready to make the topping. If the butter is too warm, the crumble topping will spread.

Nutrition