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Blueberry Buckle

A comforting cake featuring a buttery base and a crumbly streusel topping, filled with juicy blueberries and hints of cinnamon.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Essential for structure and texture in the buckle.
  • 1 cup light brown sugar Adds sweetness and a hint of molasses flavor.
  • 1 teaspoon ground cinnamon Provides warmth and spice in the recipe.
  • 1/2 teaspoon salt Enhances flavors and balances sweetness.
  • 1/2 cup vegan butter Creates a rich, moist texture in the cake.
  • 2 tablespoons ground flaxseed Acts as an egg substitute while adding nutrition.
  • 1 teaspoon vanilla extract Introduces a warm, aromatic flavor.
  • 2 teaspoons baking powder Leavening agent that helps the cake rise.
  • 1/2 cup unsweetened plant milk Keeps the cake moist and adds creaminess.
  • 2 cups fresh or frozen blueberries Adds juicy bursts of flavor throughout the cake.
For the Streusel Topping
  • 1/2 cup all-purpose flour Forms the base of the streusel topping.
  • 1/2 cup light brown sugar Adds sweetness to the topping.
  • 1 teaspoon ground cinnamon Provides flavor to the streusel.
  • 1/4 teaspoon salt Enhances the flavors.
  • 1/2 cup vegan butter Use cold and cubed for better texture.

Method
 

Preparation
  1. Prepare the streusel topping by whisking together the flour, brown sugar, cinnamon, and salt in a small bowl.
  2. Add the cold cubed vegan butter and blend until the mixture forms coarse crumbs. Refrigerate this mixture while preparing the batter.
  3. Preheat the oven to 350°F (175°C) and lightly grease an 8x8 inch baking pan, lining it with parchment paper.
  4. In a small bowl, mix the ground flaxseed with 4 tablespoons of plant milk and set aside for 5–10 minutes to thicken.
Mixing
  1. In a large mixing bowl, beat the softened vegan butter with brown sugar for 2–3 minutes until light and fluffy.
  2. Mix in the vanilla extract and the thickened flaxseed mixture until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Alternately add the flour mixture and the remaining plant milk to the creamed mixture in three additions, beginning and ending with the flour. Mix just until combined—do not overmix.
  5. Gently fold in the blueberries using a spatula. If using frozen blueberries, fold them in straight from the freezer.
Baking
  1. Spread the batter evenly into the prepared baking pan and sprinkle the chilled streusel over the top.
  2. Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
  3. Let cool in the pan for 15 minutes before transferring to a wire rack. Serve at room temperature.

Notes

For best results, allow the crumb topping to sit for a few minutes before adding it to the cake. Avoid over-mixing the batter once the flour is added.