Vegan Blueberry Buckle

5 from 1 vote

This vegan blueberry buckle is made with tender vanilla cake that's bursting with juicy berries and covered in buttery crumb topping. Every bite is pure bliss!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 321kcal

Author: Alissa Saenz

Ingredients

For the Crumb Topping

½ cup all-purpose flour
½ cup organic granulated sugar
½ teaspoon ground cinnamon
Pinch salt
⅓ cup vegan butter, chilled

For the Cake

3 tablespoons water
1 tablespoon ground flaxseed
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup organic granulated sugar
¼ cup vegan butter, at room temperature
1 tablespoon lemon zest
1 teaspoon vanilla extract
½ cup unflavored and unsweetened non-dairy milk
2 cups blueberries

US Customary - Metric

Instructions

Preheat the oven to 350°F and grease the inside of an 8 x 8 inch baking pan.
To make the crumb toping, first stir the flour, sugar, cinnamon, and salt together in a medium bowl. Cut the butter into three or four slices. Add the slices to a bowl and use a pastry cutter or fork to cut the butter into the dry ingredients, until the mixture resembles coarse crumbs.
Place the crumb topping into the fridge to chill while you prepare the cake batter.
Stir the water and ground flaxseed together in a large mixing bowl. Set this aside and let it sit for at least five minutes, to gel. You can proceed to the next step of combining the dry ingredients in the meantime.
Whisk the flour, baking powder, and salt together in a medium bowl.
Once the flax mixture has finished resting, add the sugar, vegan butter, lemon zest, and vanilla to the bowl. Cream the ingredients together for 1 minute, using an electric mixer at high speed.
Begin alternating adding the flour mixture and non-dairy milk to the bowl with the flax mixture, adding about a third of each at a time, and beating each addition in at low speed.
Fold the berries into the batter.
Transfer the batter to the prepared baking dish, then sprinkle the crumb topping over the batter.
Bake the cake for about 45 minutes, until the topping is golden brown and a toothpick inserted into the center comes out clean of batter.
Place the baking dish on a cooling rack. Let the buckle cool completely before slicing and serving.

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