Introduction

This Soft & Fluffy Vegan Blueberry Buckle is a delightful dairy- and egg-free treat bursting with fresh blueberries. Its tender crumb and sweet vanilla crumble topping make it perfect for breakfast, snack, or dessert. Enjoy a slice warm or at room temperature for a comforting, plant-based indulgence.

The image shows a thick square slice of blueberry crumb cake on a white plate, placed on a white marbled surface. The cake has three visible layers: a light golden brown base with a soft texture, a middle layer full of dark purple and blue blueberries soaked into the cake, and a crumbly, golden brown topping with scattered powdered sugar. Small purple flowers lie next to the plate adding a delicate touch to the scene. In the blurred background, more pieces of the same crumb cake and a small white bowl of fresh blueberries are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cup (150 g) all-purpose flour or gluten free 1:1 baking flour, plus 1 tbsp for coating the blueberries

3/4 cup (150 g) granulated sugar

1/2 cup (113 g) vegan butter, melted

1 tsp vanilla extract

3 cups (375 g) all-purpose flour or gluten free 1:1 baking flour

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

1 1/4 cup (250 g) granulated sugar

1/2 cup (113 g) vegan butter, melted and cooled

3/4 cup (170 g) dairy-free yogurt or vegan sour cream, room temperature

2/3 cup (180 g) vegan buttermilk, room temperature

1 tbsp vanilla extract

1 tsp vanilla bean paste

1 1/2 lbs fresh blueberries

Instructions

Step 1: Preheat the oven to 350°F and lightly grease and line a 9×9 baking pan with parchment paper and olive oil.

Step 2: In a medium bowl, prepare the vanilla crumble topping. Whisk together 3/4 cup sugar and 1 1/3 cup flour. Use a fork to mix in the melted vegan butter and 1 tsp vanilla extract until the mixture resembles a crumble. Set aside.

Step 3: For the batter, whisk together 3 cups flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, whisk melted vegan butter, 1 1/4 cup sugar, dairy-free yogurt, vegan buttermilk, 1 tbsp vanilla extract, and vanilla bean paste until combined.

Step 4: Add the dry flour mixture to the wet ingredients and stir until just no dry streaks remain.

Step 5: Remove 1 cup of blueberries and set aside for the top. Toss the remaining blueberries with 1 tbsp flour to coat evenly, then fold them gently into the batter using a silicone spatula.

Step 6: Pour the batter into the prepared pan, spreading it evenly to the edges. Sprinkle the reserved blueberries on top, then evenly distribute the vanilla crumble over everything.

Step 7: Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes.

Step 8: Serve slightly warm, cut into 9-12 squares. Optionally dust with powdered sugar before serving. Enjoy!

Tips & Variations

If you prefer a tangier flavor, use lemon zest in the batter or sprinkle a little lemon juice over the folded blueberries.

Swap fresh blueberries for frozen, but do not thaw them before folding into the batter to prevent discoloring.

For a nutty twist, sprinkle chopped toasted almonds or walnuts over the crumble topping before baking.

Ensure vegan butter is adequately melted but cooled before mixing to avoid curdling the wet ingredients.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well. Keep them frozen and toss with flour just before folding into the batter to prevent the color from bleeding into the cake.

What can I use instead of vegan buttermilk?

You can make a vegan buttermilk substitute by mixing 1 tablespoon of lemon juice or apple cider vinegar with 2/3 cup of any plant-based milk. Let it sit for 5-10 minutes until slightly curdled before using.