Blueberry Buckle

Dairy-Free, Egg-Free, Peanut-Free, Shellfish-Free, Fish-Free



Prep Time:

30 Minutes

Cook Time:

30 Minutes






Kristina Koslosky


Blueberry Buckle is a delicious summer treat, especially when fresh blueberries are in season! Blueberry Buckle is typically enjoyed as either a tasty dessert, or a delicious addition to a cup of your preferred morning caffeinated beverage.


    Crumb Cake
    2 1/3 cup flour, divided
    1 1/4 cup sugar, divided
    2 ½ tsp. baking powder
    ¼ tsp. salt
    ¾ cup soy milk
    1 egg replacer
    1/2 cup Vegan buttery spread or sticks, melted & divided
    2 cups fresh blueberries
    1/2 cup pecans
    ½ tsp. cinnamon

    Topping (Optional)
    1 cup powdered sugar
    1/4 tsp. cinnamon
    1-1/2 tbsp. water


1. Preheat oven to 375 degrees
2. Make topping. Combine pecans, 1/2 cup sugar, 1/3 cup flour, cinnamon, and 1/4 cup melted buttery spread in bowl. Mix until crumbly. Set aside.
3. In another large bowl, mix 2 cups flour, 3/4 cup sugar, baking powder, and salt.
4. In a third bowl, whisk egg replacer, soy milk, and 1/4 cup melted Vegan buttery spread until blended.
5. Combine flour mixture and soy milk mixture. Mix until blended. Carefully, fold in blueberries.
6. Pour cake batter into 9 inch square, greased and floured baking pan. Sprinkle topping over batter.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
8. Serve warm. For a little extra sweetness, combine 1 cup powdered sugar, 1/4 tsp. cinnamon, and 1-1/2 tbsp. water. Mix well and drizzle over slices.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • Substitute sugar with sweetener's such as Stevia or monk fruit extract.
    • Substitute flour with whole wheat flour.
    • Gluten free option: Substitute flour for gluten free flours such as brown rice, almond, etc.
    • Soy free option: Substitute soy milk for almond milk, cashew milk, oat milk, etc.


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