Vegan Blueberry Buckle

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

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

For another incredible blueberry recipe, try my fresh blueberry pie or my breakfast 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.
• 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 ingredients:

• All-natural cane sugar: Provides sweetness to the buckle while adding a natural flavor.
• 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. 
• Milk: This liquid component adds moisture and richness to the buckle. You can use dairy milk or plant-based alternatives like almond milk, soy milk, or coconut 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.
• Unbleached All-Purpose flour: Provides structure to the buckle while remaining free from chemical bleaching agents. 
• 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.
• Blueberries: Use fresh or frozen blueberries.
• Coconut oil: Adds a subtle coconut flavor to the buckle.

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 zest: Add freshly grated orange 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 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 buckle 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, the 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!

Watch my make this vegan blueberry buckle on YouTube

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