Soft, fluffy, and perfectly sweet blueberry buckle embedded with soft chunks of blueberry. A sweet and easy dessert in time for blueberry season.
Growing up my grandma would also grow a plethora of blueberries. I swear she had a magic touch because every year they would be perfectly plump and sweet.
She would also make a few batches of blueberry buckle, and man did that taste delicious. So buttery, soft, fluffy, and embedded with bursts of fresh blueberries.
Now, I will say my blueberry buckle is not quite as good as hers, but it is dang tasty. I wanted to create a grain/gluten-free version, as many of you request more of those types of recipes! I will post a veganized version of my grandmas blueberry buckle in the near future because it is too good.
This blueberry buckle is relatively easy and consists of simple ingredients.
The base contains:
Sugar, coconut oil, flax eggs, lemon zest, almond flour, coconut flour, baking powder, cinnamon, salt, non-dairy milk, and of course blueberries.
The topping contains:
Coconut oil, maple syrup, almond flour, and a bit of cinnamon.
To make this blueberry buckle, start off by preparing the base.
The melted coconut oil, flax eggs, sugar, and lemon zest are whisked together in a large mixing bowl.
Then the flours, baking powder, salt, and cinnamon are added. The mixture is stirred with a wooden spoon or spatula until combined. Slowly, the non-dairy milk is added until a thick wet batter forms. Lastly, the blueberries are carefully folded in.
The batter is poured and spread in a parchment-lined 8×8 baking dish.
Next, the topping is prepared by combining all the ingredients in a mixing bowl until sticky, but slightly crumbly. The topping is sprinkled over the blueberry base.
The blueberry buckle is baked at 350f for 35-40 minutes until top is golden brown. It is then cooled for 15 minutes before slicing.
This Grain-Free Blueberry Buckle is…
- Soft and fluffy
- Perfectly sweetened
- Grain-free and vegan
- Simple and easy
- Oh so delicious!
Soft, fluffy, and perfectly sweet blueberry buckle embedded with soft chunks of blueberry. A sweet and easy dessert in time for blueberry season.
- 2 tbsp flaxseed meal
- 4 tbsp water
- ¼ cup melted coconut oil
- ¾ cup cane sugar
- Zest from one lemon
- 1 ½ cups almond flour
- ¼ cups coconut flour
- 2 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ cup + 2 tbsp non-dairy milk
- 1 ½ cups blueberries
- 3 tbsp melted coconut oil
- 2 tbsp maple syrup
- ¾ cup almond flour
- ¼ tsp cinnamon
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Preheat the oven to 350 degrees. Line an 8×8 baking pan with parchment paper. Combine flaxseed meal and water in a small bowl. Set aside for 5 minutes.
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In a large mixing bowl, whisk together flax eggs, melted coconut oil, sugar, and lemon zest. Add flours, baking powder, cinnamon, and salt. Use a wooden spoon or spatula to combine until thick. Slowly add in non-dairy milk until a wet batter forms. Carefully fold in blueberries. Pour and spread batter into the prepared baking dish.
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In a small mixing bowl, whisk together the topping ingredients until wet but crumbly. Crumble over the blueberry base. Bake for 35-40 minutes until top is golden brown. Allow to cool for 15 minutes before slicing.
