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Blueberry Buckle

  • Author: Joscelyn Abreu
  • Total Time: 1 hour
  • Yield: 912 servings 1x


Enjoy this 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!




  • 1/3 cup unbleached all-purpose flour or gluten-free flour blend
  • 1/4 cup coconut sugar, brown sugar, or cane sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons solid coconut oil or cold butter

Blueberry Cake:

  • 2 cups all-purpose flour (or for gluten-free: 1 1/4 cup for cup gluten-free all-purpose baking flour blend + 3/4 cup almond flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup almond milk or other milk of choice
  • 2/3 cup maple syrup or honey (I used a combo of both)
  • 1/4 cup melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups blueberries, fresh or frozen



  1. 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.

Blueberry Cake:

  1. Preheat oven to 350ºF. Lightly grease an 8″ or 9″ pan and set aside.
  2. 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.
  3. Pour batter into prepared pan and sprinkle streusel evenly over the top.
  4. 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
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: dessert, gluten-free, vegan