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!
- ⅓ cup unbleached all-purpose flour or gluten-free flour blend
- ¼ cup coconut sugar, brown sugar, or cane sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons solid coconut oil or cold butter
- 2 cups all-purpose flour (or for gluten-free: 1¼ cup for cup gluten-free all-purpose baking flour blend + ¾ cup almond flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup almond milk or other milk of choice
- ⅔ cup maple syrup or honey (I used a combo of both)
- ¼ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 2 cups blueberries, fresh or frozen
- In a medium bowl, blend together the flour, sugar, and cinnamon until well combined. Use a fork or pastry blender to cut coconut oil or butter into the flour mixture until it's crumbly. Set aside.
- Preheat oven to 350ºF. Lightly grease an 8" or 9" pan and set aside.
- In a large mixing bowl, combine flour(s), baking powder, and salt. Stir in milk, maple syrup, butter/oil, and vanilla mixing just until combined. Fold in blueberries.
- Pour batter into prepared pan and sprinkle streusel evenly over the top.
- Place pan into the oven and bake for 45–60 minutes, just until center is set or until a toothpick inserted in the center comes out almost clean. Serves 9–12