This vegan blueberry buckle is bursting with flavor! It makes a joyful treat and looks so pretty perched on a cake stand. This blueberry recipe is one of my favorites.

This vegan blueberry buckle gets its name from how the blueberries sink during baking. 

Vegan Blueberry Buckle served on a white cake stand with extra fresh blueberries

Looking for more vegan blueberry recipes? Try my vegan blueberry scones, fresh blueberry pie, and vegan blueberry muffin tops.

Why you’ll love this recipe for vegan blueberry buckle 

This recipe is a dream – here’s why:

  • Moist and tender crumb: The combination of coconut oil and plant-based milk creates a moist and tender crumb in the buckle, ensuring a delightful texture with every bite. Similar to a coffee cake texture, this vegan blueberry buckle recipe has a delicate crumb and an irresistible streusel topping.
  • Brightened with lemon: The addition of lemon juice adds a subtle brightness to the buckle, complementing the sweet, juicy bursts of blueberries.
  • Perfect for summer: Loaded with fresh or frozen blueberries, this buckle is a delightful way to showcase the abundance of summer berries. 
  • Easy to make: With simple ingredients and straightforward instructions, this recipe is accessible to bakers of all skill levels. 

Ingredients and substitution notes 

Grab these simple ingredients to make this vegan blueberry buckle recipe.

  • All-natural cane sugar: Provides sweetness to the buckle while adding a natural flavor. You can also use granulated sugar or experiment with coconut sugar or brown sugar for a different flavor and texture.
  • Coconut oil: This plant-based fat is used in the buckle recipe. It lends a subtle coconut flavor and contributes to a moist and tender crumb. You can also use vegan butter with similar results.
  • Almond Milk: This liquid component adds moisture and richness to the buckle. You can use almond milk, soy milk, coconut milk, or any dairy free milk depending on your preference.
  • Ground flaxseed: Often used as an egg substitute in vegan baking, ground flaxseed mixed with water creates a gel-like texture that helps bind ingredients together and adds moisture to the buckle.
  • Lemon juice: Adds a hint of acidity to balance the sweetness of the buckle and enhances the flavor of the blueberries. It can also react with baking powder to help the buckle rise.
  • Vanilla extract: Use pure vanilla extract for the best flavor.
  • Whole wheat pastry flour: Adds a nutty flavor and hearty texture to the buckle. It’s lighter than regular whole wheat flour, making it suitable for baking delicate desserts like buckles, muffins, and cakes. You can also experiment with almond flour.
  • Unbleached All-Purpose flour: Provides structure to the buckle while remaining free from chemical bleaching agents. I like to use King Arthur Flour’s All Purpose Flour for this recipe.
  • Baking powder: Acts as a leavening agent, helping the buckle rise and achieve a light and fluffy texture. 
  • Ginger: Adds warmth and spice to the buckle. 
  • Cardamom: Adds a delicious flavor.
  • Fresh Blueberries: You can use fresh or frozen blueberries for this vegan buckle recipe. Wild blueberries would also be a delicious choice as their small size can work beautifully to add lots of juicy blueberries to this recipe.
  • Coconut oil: Adds a subtle coconut flavor to the buckle, or you can use vegan butter for a slightly different flavor.

How to make the best vegan blueberry buckle

Here is how to make this vegan blueberry buckle recipe in just a few easy steps.

Step one: Start by making the crumb streusel topping. In a small bowl, add whole wheat pastry flour, all-purpose flour, sugar, cardamom, and salt. Mix until combined, then add the coconut oil. Mix until the mixture resembles crumbs (not too dry, but not too wet,, as it will melt into the cake if too wet). Set aside and start making the vegan blueberry buckle batter. 

Step two: Preheat oven to 375F and grease a lightly greased 9-inch cake pan. 

Step three: In a bowl, mix the almond milk, ground flaxseed, lemon juice, and vanilla extract. Set aside.

Step four: In a separate medium bowl, mix the whole wheat pastry flour, unbleached all-purpose flour, baking powder, salt, ground ginger, and ground cardamom.

Step five: Prepare the blueberries by tossing them with 1-2 tablespoons of the dry flour mixture to coat; this will help them not sink to the bottom of the blueberry cake while baking.

Step six: In a separate bowl, cream sugar and coconut oil together until fluffy and lighter in color. Alternate adding the dry ingredients and wet mixture to the creamed batter.

Step seven: Gently fold in the fresh blueberries and place in the greased cake pan. Sprinkle the crumb topping over the cake.

Step eight: Bake at 375F for 40-45 minutes or until a toothpick comes out clean with a few crumbs sticking to it. 

Recipe variations and add-ins

Here’s how to play around with the variations:

  • Mixed berry buckle: Use a combination of different berries, like raspberries, blackberries, and strawberries.
  • Nutty crunch: Fold chopped nuts, such as almonds, pecans, or walnuts, into the buckle batter for added crunch and nuttiness. Toast the nuts beforehand if you have time.
  • Orange or lemon zest: Add freshly grated orange or lemon zest to the buckle batter for an extra burst of citrusy flavor.
  • Coconut flakes: Stir shredded coconut or coconut flakes into the buckle batter for a tropical touch. Toasted coconut adds a delightful nuttiness and crunch to the buckle.

Top tips for making the best vegan blueberry buckle

Here are my top tips for making vegan blueberry buckle:

  • Coat blueberries in flour: Toss the blueberries in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom of the buckle during baking.
  • Room temperature ingredients: This helps create a smoother batter and ensures even distribution of fats.
  • Do not overmix: Mix the batter until just combined. Overmixing can result in a tough and dense texture. A few lumps in the batter are okay and will dissolve during baking.
  • Fold gently: When adding the blueberries to the batter, fold them in gently to avoid crushing them. 
  • Check for doneness: Insert a toothpick into the center of the buckle to check for doneness. It should come out clean or have a few moist crumbs attached, but not a wet batter.
  • Cool completely: Allow the buckle to cool in the baking dish on a wire rack for at least 15-20 minutes before slicing and serving. This allows the flavors to meld and the texture to set.

Make ahead of instructions and storage

Storage

Allow the baked vegan blueberry buckle to cool completely in the baking dish on a wire rack before storing. Once cooled, cover the baking dish tightly with plastic wrap or transfer individual portions to airtight containers.

Store the cooled blueberry buckle at room temperature for up to 2 days. Keep it tightly covered to prevent it from drying out.

If you need to store the buckle for longer than 2 days, or if your kitchen is particularly warm, you can refrigerate it. Transfer the cooled buckle to an airtight container or cover the baking dish tightly with plastic wrap. Stored properly, the blueberry cake will keep in the refrigerator for up to 5 days.

Freezing

For longer-term storage, you can freeze the baked buckle. Wrap individual portions tightly in plastic wrap and aluminum foil or in freezer-safe containers. Properly wrapped, this vegan blueberry buckle can be stored in the freezer for up to 3 months.

FAQs

Just skimming through? Here are the key takeouts from this post:

Can I use fresh or frozen blueberries in this recipe?

Yes, both fresh and frozen blueberries work well in this recipe. If using frozen blueberries, do not thaw them before adding them to the batter to prevent excessive moisture.

Can I substitute coconut oil with another oil?

Yes, you can substitute coconut oil with another neutral-flavored oil such as canola oil or vegetable oil. Keep in mind that this may alter the flavor slightly.

Is it necessary to use both whole wheat pastry flour and unbleached flour?

While using both types of flour creates a desirable texture and flavor, you can use only one type of flour if needed. Using all-purpose flour instead of the combination of whole wheat pastry flour and unbleached flour will yield similar results.

How do I prevent the blueberries from sinking to the bottom of the buckle?

Tossing the blueberries in a little flour before adding them to the batter helps prevent them from sinking to the bottom during baking. Additionally, avoid overmixing the batter once the blueberries are added.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour blend in place of the whole wheat pastry flour and unbleached flour. Ensure that all other ingredients are also gluten-free.

How can I tell when the buckle is done baking?

Insert a toothpick into the center of the buckle. If it comes out clean or with a few moist crumbs attached, the buckle is done baking. Avoid overbaking to prevent a dry texture.

Can I serve the buckle warm or cold?

The vegan blueberry buckle can be served warm, at room temperature, or chilled, depending on your preference. Enjoy it with a scoop of dairy-free vegan ice cream or a dollop of vegan whipped cream for an extra treat!

Still looking for more blueberry recipes? Try my blueberry pie crisp, vegan breakfast blueberry crisp, easy vegan blueberry muffins, or this healthy blueberry jam recipes.

Watch my make this vegan blueberry buckle on YouTube

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Vegan Blueberry Buckle served on a white cake stand with extra fresh blueberries

Vegan Blueberry Buckle

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  • Author: Chef Ani
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 9
  • Diet: Vegan

Description

This vegan blueberry buckle is bursting with flavor! It makes a joyful treat and looks so pretty perched on a cake stand.


Ingredients

Scale

Crumb Topping:

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup all-natural cane sugar
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon salt
  • 3 tablespoons + 1 teaspoon coconut oil

Cake batter:

  • 3/4 cup almond milk
  • 1 tablespoon ground flax seed
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamon
  • 2 cups of fresh blueberries
  • 2/3 cup sugar
  • 1/2 cup coconut oil

Instructions

Crumb Topping:

  1. Start by making the crumb streusel topping. In a small bowl, add whole wheat pastry flour, all-purpose flour, sugar, cardamom, and salt. Mix until combined, then add the coconut oil. Mix until the mixture resembles crumbs (not too dry, but not too wet, as it will melt into the cake if too wet). Set aside and start making the vegan blueberry buckle batter.

Cake batter:

  1. Preheat oven to 375F and grease a lightly greased 9-inch cake pan.
  2. In a bowl, mix the almond milk, ground flaxseed, lemon juice, and vanilla extract. Set aside.
  3. In a separate bowl, mix the whole wheat pastry flour, unbleached all-purpose flour, baking powder, salt, ground ginger, and ground cardamom.
  4. Prepare the blueberries by tossing them with 1-2 tablespoons of the dry flour mixture to coat; this will help them not sink to the bottom of the cake while baking.
  5. In a separate bowl, cream sugar and coconut oil together until fluffy and lighter in color. Alternate adding the flour mixture and wet mixture to the creamed batter.
  6. Gently fold in the fresh blueberries and pour in the greased cake pan. Sprinkle the crumb topping over the cake.
  7. Bake at 375F for 40-45 minutes or until a toothpick comes out clean with a few crumbs sticking to it.

Notes

I have also made this cake with maple syrup instead of sugar, which also works well, but you will need to decrease the milk by about half. The batter should be thick but not dry.