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Vegan, Low-Sodium Blueberry Buckle Made With Whole-Wheat or Gluten-Free Flour

Recipes so tasty you will want to eat your fill—and so healthy you actually can!

A healthy and delicious dessert!

A healthy and delicious dessert!

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!

Cook Time

Prep timeCook timeReady inYields

12 min

40 min

52 min

One 8x8 cake (9 servings)

Parts and 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

Method and 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.

I received this bright green little spatula/scraper as a gift from my mother. It's slim enough to scrape out jars, and stiff enough to  thoroughly combine sugar and almond butter. Love it!

I received this bright green little spatula/scraper as a gift from my mother. It's slim enough to scrape out jars, and stiff enough to thoroughly combine sugar and almond butter. Love it!

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!
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.

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 your 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.
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.

© 2017 Stacy Becker