Blueberry Buckle Vegan Recipes

GLUTEN FREE BLUEBERRY BUCKLE CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9 by 9-inch baking dish or round springform pan (as pictured) with oil and set aside. In a medium mixing bowl whisk together the gfJules flour, baking powder, salt, ground cinnamon and lemon zest. Set aside. Beat together the butter and sugar in a large mixing bowl on medium speed until light and fluffy, approximately 2-3 minutes. Mix in the egg and vanilla extract. Add half the flour mixture and beat on low speed just until incorporated and then add half of the milk and beat until incorporated. Repeat, alternating flour and milk until fully incorporated. Rinse blueberries and toss in a bowl with a small amount of gfJules Flour until coated. Gently fold the blueberries into the batter, then pour into the prepared baking pan. Set aside while you make the topping. In a small bowl whisk together the sugar, gfJules Flour, spices and baking powder. Add the cold butter and cut into the dry ingredients using a fork or pastry cutter to combine. It will make a crumbly mixture that is not uniform. Sprinkle the mixture across the top of the cake batter. Bake on the middle rack of the oven for 45-55 minutes (depending on the pan) or until golden in color, them middle isn't sunken in and a toothpick inserted into the center comes out with some crumbs attached, not wet. Cool for at least 10 minutes before serving.

BLUEBERRY BUCKLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
• Cream together 3/4 cup sugar, shortening, and egg.
• In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
• To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
• Bake at 375 degree F (190 degrees C) for 25-30 minutes.

WHOLE WHEAT BLUEBERRY BUCKLE

Steps:

• Preheat the oven to 375º F and grease a 9" spring form pan.
• To make the topping, use a fork to combine oats, flour, pumpkin seeds, coconut oil and maple syrup in a bowl. Place in the refrigerator while you prepare the batter.
• In a large mixing bowl, whisk ground flaxseed with 3 tbsp of water and set aside until thickened, about 2-3 minutes.
• Add in the dairy free yogurt, oil, maple syrup, apple sauce and vanilla. Whisk until smooth.
• Sift in the flour, baking powder, baking soda and salt. Use a spatula to incorporate, being careful not to over-mix. Pour into the greased spring form pan and smooth the top.
• In another bowl, toss the blueberries with 1 tbsp of flour. Sprinkle blueberries on top followed by crumbles of the refrigerated oat topping. Add a few more blueberries to the top if desired.
• Bake for 40-45 minutes or until golden brown and cake tester comes out clean. Allow to cool for at least 1 hour before removing from the pan and slicing.

BLUEBERRY BUCKLE (VEGAN)

Steps:

• Preheat oven to 350°F.
• Grease 9 inch springform pan and wrap bottom with foil.
• For Streusel: In bowl, combine flour, sugar, cinnamon, baking powder, and salt. Stir in oil 1 tablespoon at a time until the mixture looks crumbly. Set aside for later.
• For Cake: Sift flours and baking powder into a bowl.
• In a second bowl, whisk together syrup, oil, vanilla, and salt.
• Stir syrup mixture into flour mixture. Fold in the blueberries.
• Spread batter in prepared pan. Sprinkle streusel over the top.
• Bake for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.
• Cool 30 minutes on wire rack.
• Allow to cool 15 more minutes, unmold, and serve.

VEGAN BLUEBERRY BUCKLE

Steps:

• Preheat oven to 350.
• To make the streusel: In a medium bowl, toss together flour, vanilla sugar, cinnamon, baking powder and salt. Gradually stir in 1 tablespoon oil at a time until the mixture looks crumbly.
• To make the cake: In a medium bowl, whisk together flours and baking powder.
• In another medium bowl, whisk together maple syrup, oil, vanilla and salt. Pour into the dry ingredients and stir just until combined. Gently fold in the blueberries.
• Scoop the mixture into a 9" springform pan lightly coated with nonstick spray. Use an off-set spatula to smooth the top. Scatter the top with the crumbly streusel mixture.
• Bake until toothpick placed near the center comes out mostly clean with a few moist crumbs attached, about 60 to 70 minutes. Remove and place on a wire rack - after amount 30 minutes, remove the sides and let completely cool before cutting.

GRAIN-FREE BLUEBERRY BUCKLE

Steps:

• Preheat the oven to 350 degrees. Line an 8x8 baking pan with parchment paper. Combine flaxseed meal and water in a small bowl. Set aside for 5 minutes.
• 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.
• 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.