This Blueberry Buckle consists of moist cake which is filled with lots of juicy berries and topped with a yummy streusel topping! It’s dairy and egg free, with gluten free and refined sugar free options!
I’m going to be sad when berry season comes to an end. If I’m not piling berries onto my pancakes or waffles, I’m adding them to my yogurt, throwing them into smoothies, baking with them, or just snacking on them fresh. They’re probably my favorite fruit!
Not only are they delicious, they’re also full of healthy vitamins and antioxidants!
I’m not sure I could pick a favorite out of the group though, if you asked me. I love using blackberries in pies and cobblers, blueberries in muffins and crisps, strawberries in shortcakes and cakes, and raspberries in bars and on cheesecake. They’re such a versatile fruit, aren’t they?
I made my first blueberry buckle years ago after seeing it in my Southern Living cookbook. I had never heard of it, but it was basically butter, sugar, and flour with some berries thrown in, so it had to be good, right? It’s kind of like a cross between a blueberry muffin and coffee cake. The “buckle” name comes from the streusel buckling on top of the cake while it’s baking in the oven. Whatever it’s called, it’s really delicious!
In lieu of all the butter and sugar found in most recipes, I use coconut oil and maple syrup/coconut sugar. I also made it gluten-free and vegan friendly, since it uses no dairy or eggs.
Blueberry is a common fruit for buckles, but you could use any other berry or even a stone fruit, like peaches or cherries.
This cake is definitely worth a try. It’s great for breakfast, dessert, or just a simple snack to go with coffee or tea. And if you like simple cakes like this, scroll down for more ideas!Print