Vegan, Low-Sodium Blueberry Buckle Made With Whole-Wheat or Gluten-Free Flour
A classic turned vegan. Delicious with a morning cup o' joe!
Blueberry Buckle is a family tradition for me. My aunt makes a double batch early Thanksgiving morning, and we snack on it with hot coffee, until our mid-afternoon feast. It is a breakfast favorite for me throughout the year as well, so I decided to tweak a healthy version, just as tasty. From my family to yours, enjoy!
Parts & Parcels
- 1 1/2 cups white whole-wheat, whole-wheat pastry, or whole-grain gluten-free flour, separated
- 1 teaspoon baking powder
- 1/4 teaspoon Morton's Lite Salt (Why use Lite Salt?)
- 1 cup vegan cane sugar, separated
- 1/3 cup almond butter
- 1/3 cup applesauce, unsweetened
- Tip 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.
- 1/2 cup almond milk, unsweetened
- Tip Any non-dairy milk will work. If what you have on hand is sweetened, just leave out a spoonful of the sugar.
- 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.
- Tip 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!
5. Combine wet and dry ingredients. Pour batter into prepared pan. Spread evenly with a spatula.
- Tip 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
6. Sprinkle evenly with blueberries. Cover with crumb topping. Bake at 375° for 40 minutes, if using fresh blueberries. Bake for 50 minutes, if using frozen.
- Tip Blueberries can vary significantly in juiciness, meaning you may need 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.
Based on one serving (9 servings in one 8x8 cake)
|Serving size: 1|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 1 g||5%|
|Unsaturated fat 9 g|
|Carbohydrates 41 g||14%|
|Sugar 22 g|
|Fiber 4 g||16%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 32 mg||1%|
|* 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.|
© 2017 Stacy Becker