Vegan Blueberry Buckle

I blame Costco for this one.   What else would have possibly possessed me to buy a 3 pound bag of frozen blueberries?  After drinking enough blueberry smoothies to last me all summer, I had to put them into something new.  Naturally, I baked.   Never having made a buckle before (and, admittedly, not really even knowing what it was), I looked for a recipe online.

This cake is delicious – a bit dense, not too sweet, but brimming with ripe blueberries.  And crumbly, brown sugar-y streusel topping just makes all problems disappear.

And, hey, it’s full of fruit, so this is totally an acceptable breakfast.  And it’s so delicious alongside a mug of coffee.

Vegan Blueberry Buckle

Based on this recipe, with some adaptations

For the cake:

  • 2 cups unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup agave nectar (or maple syrup, or a combination)
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons non-dairy milk (or 2 more tablespoons oil)
  • 2 teaspoons vanilla extract
  • 4 cups blueberries (if frozen, thaw first)

For the streusel

  • 3/4 cup flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut oil (or canola oil)
1. Preheat oven to 350 F
2. Prepare streusel: In a bowl combine flour, sugar, baking powder, salt, and cinnamon.  Add oil and mix until crumbly
3. Sift together 2 cups flour with 2 teaspoons baking powder and 1 teaspoon salt.
4. In a small bowl stir together agave, 3 tablespoons oil, 2 tablespoons milk, and vanilla
5. Add wet ingredients to dry. Stir.
6. Fold blueberries into cake batter
7. Pour batter into a greased springform pan.  Sprinkle with struesel
8.  Bake for 60 minutes, or until toothpick inserted into center comes out clean.
9. Allow to cool before unmolding
The batter will be uberpurple if you use frozen blueberries.  When I cut into the cake, I was expecting to find the interior a bright purple.  After baking, though, it just has a tinge of purple color.  It was absolutely gorgeous inside.
P.S. you can now ‘like’ Heart Via Stomach on Facebook if you so desire.

3 thoughts on “Vegan Blueberry Buckle

    • Jess,
      It shouldn’t be difficult. I would try these measurements for a mini cake:
      1/4 cup flour
      1/4 tsp. baking powder
      pinch of salt
      1.5 tbsp liquid sweetener
      1/2 tbsp oil
      1/4 tsp. vanilla
      1/2 cup blueberries

      for the struesel:
      1 tbsp. flour
      1 tsp. sugar
      1 tsp. oil
      pinch of cinnamon and salt

      I don’t know the exact baking time, but I would guess around 20 minutes. Maybe check after 15?
      Hope it works out!

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