Vegan Blueberry Buckle featuring a tender and fluffy blueberry cake topped with a buttery cinnamon streusel.
This Vegan Blueberry Buckle is fluffy, tender, and moist with a delicious buttery streusel topping. A must-have summer dessert that’s simple and easy to make!
My grandma grew SO many blueberries growing up and would always make her infamous blueberry buckle. It was so tender and moist, studded with juicy fresh homegrown blueberries, and topped with a perfectly sweet buttery streusel. It was truly heavenly.
I knew that I needed to recreate her recipe myself. Unfortunately, I lost her recipe but I did try to make it based off what I remember tasting! I think I hit the spot.
How to make The Best Vegan Blueberry Buckle:
- Preheat oven to 375°F. Line an 8×8″ pan with parchment paper.
- Start by making the streusel. In a medium mixing bowl, whisk together the flour, sugars, and salt. Add the cold butter. Use your fingertips to pinch the butter into the dough until well distributed and mixture is sand-like. Store in fridge while preparing the cake.
- In a medium mixing bowl, whisk together flour, baking powder, and salt. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest. Beat on medium speed until light and fluffy, about 2 to 3 minutes. Slowly beat in the milk, yogurt, lemon juice, and vanilla.
- Toss 2 cups blueberries in 1 tbsp flour. With the mixer on low speed, add a third of the flour mixture to the butter mixture at a time. Mix until a smooth batter forms. Fold in flour-tossed blueberries.
- Spread the batter into the prepared baking pan. Sprinkle with chilled streusel topping and the remaining ⅓ cup blueberries.
- Bake for 50-55 minutes or until top is golden brown and toothpick inserted comes out clean or with a few moist crumbs. Let cool for at least 30 minutes before slicing and serving. Enjoy!
Why you’ll love this Vegan Blueberry Buckle:
- Features a tender, moist & fluffy cake
- Topped with a buttery cinnamon streusel
- Simple and easy to make
- Perfect summer dessert
- Egg and dairy free!
Frequently Asked Questions:
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe. You might have good results with a 1-1 all-purpose baking flour, but I can not tell you for certain. Let me know if you do some testing with gluten-free substitutions!
What dairy-free yogurt do you recommend?
I recommend a thick dairy-free yogurt, such as Kite Hill. Any dairy-free yogurt on the thicker side will do great.
How do you recommend storing this blueberry buckle?
Wrap tightly in plastic wrap or store in an airtight container. Store at room temp for up to 3 days.
If you’re looking for more summer dessert recipes, you’ll also love these Peach Upside Down Cookies, these Mini Apricot Almond Tarts, and these Vegan Peach Cobbler.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Vegan Blueberry Buckle featuring a tender and fluffy blueberry cake topped with a buttery cinnamon streusel.
- ½ cup (68g) all-purpose flour
- ¼ cup (52g) dark brown sugar
- 2 tbsp (26g) granulated sugar
- ¼ tsp kosher salt
- 4 tbsp cold vegan butter, cubed
- 2 cups (282g) all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 6 tbsp room temp vegan butter
- ¾ cup (158g) granulated sugar
- 1 tsp lemon zest
- ½ cup non-dairy milk
- ½ cup (126g) dairy-free greek yogurt (such as Kite Hill) *Any thick dairy-free yogurt works well
- 1 tsp lemon juice
- 1 ½ tsp vanilla extract
- 2 ⅓ cup fresh blueberries, divided
- 1 tbsp all-purpose flour
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Preheat oven to 375°F. Line an 8×8" pan with parchment paper.
-
Start by making the streusel. In a medium mixing bowl, whisk together the flour, sugars, and salt. Add the cold butter. Use your fingertips to pinch the butter into the dough until well distributed and mixture is sand-like. Store in fridge while preparing the cake.
-
In a medium mixing bowl, whisk together flour, baking powder, and salt. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest. Beat on medium speed until light and fluffy, about 2 to 3 minutes. Slowly beat in the milk, yogurt, lemon juice, and vanilla.
-
Toss 2 cups blueberries in 1 tbsp flour. With the mixer on low speed, add a third of the flour mixture to the butter mixture at a time. Mix until a smooth batter forms. Fold in flour-tossed blueberries.
-
Spread the batter into the prepared baking pan. Sprinkle with chilled streusel topping and the remaining ⅓ cup blueberries.
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Bake for 50-55 minutes or until top is golden brown and toothpick inserted comes out clean or with a few moist crumbs. Let cool for at least 30 minutes before slicing and serving. Enjoy!
