Blueberry Buckle Vegan

Indulge in the warmth and nostalgia of this irresistible Blueberry Buckle Vegan recipe—an easy-to-make plant-based twist on a classic dessert. Bursting with juicy blueberries and topped with a buttery, cinnamon-spiced streusel loaded with oats and optional nuts, this dairy-free and egg-free treat is the perfect fusion of crumbly coffee cake and fruit-packed delight. With simple pantry ingredients like unsweetened applesauce and plant-based milk, this recipe is both wholesome and effortless, making it ideal for breakfast, dessert, or a mid-afternoon snack. Ready in just an hour, this vegan blueberry buckle is sure to become a favorite, whether served warm with a scoop of vegan vanilla ice cream or enjoyed on its own. Perfect for showcasing fresh or frozen blueberries, it’s a crowd-pleasing comfort food that’s as versatile as it is delicious!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 0.75 cup Sugar
• 0.5 cup Brown sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Plant-based milk (e.g., almond milk or soy milk)
• 0.5 cup Unsweetened applesauce
• 1 teaspoon Vanilla extract
• 2 cups Fresh or frozen blueberries
• 0.25 cup Vegan butter or coconut oil, melted
• 1 teaspoon Cinnamon
• 0.5 cup Rolled oats
• 0.25 cup Chopped pecans or walnuts (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking pan or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together 2 cups of the flour, sugar, baking powder, and salt.

Step 3

In a separate bowl, mix the plant-based milk, applesauce, and vanilla extract until well combined.

Step 4

Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix.

Step 5

In another small bowl, toss the blueberries with 1/2 cup of flour to coat them lightly. This will prevent the blueberries from sinking to the bottom of the cake while baking.

Step 6

Fold the floured blueberries into the batter, being careful to mix gently to avoid smashing the berries.

Step 7

Pour the batter into the prepared baking pan and spread it evenly.

Step 8

To make the streusel topping, combine the brown sugar, remaining 1/2 cup of flour, cinnamon, rolled oats, pecans (if using), and melted vegan butter in a bowl. Mix until crumbly.

Step 9

Sprinkle the streusel topping evenly over the batter in the pan.

Step 10

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 11

Allow the blueberry buckle to cool in the pan for at least 15 minutes before slicing and serving.

Step 12

Serve warm as-is or with a scoop of vegan vanilla ice cream for an extra treat!

Nutrition Facts

Serving size	1267.7 grams (1267.7g)

Amount per serving	% Daily Value*
Calories	3016

Total Fat 75.70g	97%
Saturated Fat 15.50g	78%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2604mg	113%
Total Carbohydrate 544.60g	198%
Dietary Fiber 25.30g	90%
Total Sugars 263.20g
Protein 44.10g	88%

Vitamin D 75IU	375%
Calcium 531mg	41%
Iron 19mg	104%
Potassium 1087mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.4%

Protein: 5.8%

Carbs: 71.7%