Vegetable DishesCooking EquipmentMeat DishesDesserts & SweetsFruitsFood IndustryBreakfast FoodsAppetizers & SnacksBaked GoodsBeveragesSpices & SeasoningsGrains DishesDining OutSpecial DietsSauces, Condiments, and PreservationDairy & Eggs

Vegan Blueberry Buckle Recipe: Gluten-Free and Low Sodium Options

Updated on October 10, 2017

A classic turned vegan. Delicious with a morning cup o' joe!

COOK-EAT-REPEAT

Prep time: 12 min
Cook time: 40 min
Ready in: 52 min
Yields: One 8x8 cake (9 servings)

Parts & Parcels

  • 1 1/2 cups flour, separated, white whole wheat, whole wheat pastry, gluten-free blend (see link)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup vegan cane sugar, separated
  • 1/3 cup almond butter
  • 1/3 cup applesauce, unsweetened (see tip)
  • 1/2 cup non-dairy milk, unsweetened (see link and tip)
  • 1 teaspoon vanilla
  • 2 cups blueberries, fresh or frozen
  • 3 Tablespoons vegan buttery spread or coconut oil, softened

Methods & Madness

  1. Preheat oven to 375º. Spray 8x8 baking pan generously with cooking spray, making sure to coat the sides. Set aside.
  2. Dry Ingredients: In a large mixing bowl, stir 1 1/4 cups of the flour, baking powder and salt together.
  3. Wet Ingredients: In a medium mixing bowl, using a wooden spoon or stiff spatula, cream together 1/2 cup of the sugar and almond butter. Add applesauce, non-dairy milk and vanilla. Whisk till smooth.
  4. Crumb topping: In a small mixing bowl, Combine the remaining 1/4 cup flour and 1/2 cup sugar. Cut in the softened buttery spread or coconut oil. (See tip and picture below.)
  5. Add wet ingredients to dry ingredients. Whisk briefly till smooth. (See tip below) Pour into sprayed pan. Use a spatula to evenly spread the batter. Sprinkle blueberries evenly over batter. (See picture below.) Sprinkle crumb topping evenly over blueberries.
  6. Bake for @ 40 minutes, if using fresh blueberries; @50 minutes if using frozen. (See tip below.) Let cool for 10 minutes before serving. Or eat it all hot and gooey straight from the oven!

Tips & Tricks

  • Applesauce Those little foiled topped individual tubs of applesauce are exactly 1/3 cup. I keep a stash in my pantry for baking. Applesauce works great as a vegan substitute for eggs+oil, as in this recipe.
  • Non-Dairy Milk Any non-dairy milk will work. If what you have on hand is sweetened, just leave out a spoonful of the sugar. Note that the nutritional information will change depending upon the milk you choose. (For example, soy is much higher in protein than almond.)
  • Crumb Topping I like to use the back of a fork to "cut in". But, please, use whatever technique your grandma taught you: pastry blender, the double butter knife trick. They all will work, and grandma will be proud!
  • Mixing Make sure not to over mix when combining wet and dry ingredients. Over mixing will result in a tough cake, instead of a tender one
  • Baking Time Blueberries can vary significantly in juiciness, meaning you may to increase you baking time to compensate. Giving the pan a slight jiggle is a good way to determine if the center of the cake is done. If the middle seems to slosh a bit, put it back in the oven for a few minutes. You want the middle to be almost as firm as the edges.

Almond Butter creamed with Sugar

Make sure to use a wooden spoon or stiff spatula!
Make sure to use a wooden spoon or stiff spatula!

Batter "Sprinkled" with Blueberries

To ensure even baking, make sure to "sprinkle" blueberries evenly, including the edges.
To ensure even baking, make sure to "sprinkle" blueberries evenly, including the edges.

Crumb Topping

The crumb topping should resemble bread crumbs after "cutting in" the vegan buttery spread or coconut oil.
The crumb topping should resemble bread crumbs after "cutting in" the vegan buttery spread or coconut oil.

Based on one serving (9 servings in one 8x8 cake)

Nutrition Facts
Serving size: 1
Calories 227
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 1 g5%
Unsaturated fat 9 g
Carbohydrates 41 g14%
Sugar 22 g
Fiber 4 g16%
Protein 5 g10%
Cholesterol 0 mg
Sodium 66 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Low Sodium Option

If you use Morton's Lite Salt instead of regular salt, the sodium drops to 32 mg per serving. Great for people watching their intake!

5 stars from 2 ratings of Blueberry Buckle

© 2017 Stacy Lea Becker

Comments

    0 of 8192 characters used
    Post Comment

    No comments yet.