A healthier version of the classic, this whole wheat blueberry buckle is loaded with fresh blueberries and topped with a crunchy pumpkins seed oat crumble. Vegan, sweetened with maple syrup and super moist, this blueberry buckle is perfect for breakfast or dessert.
A couple weeks ago I made this Maple Brown Sugar Coffee Cake and while it’s very delicious—one of favs in fact, it’s very sweet. Definitely not something I’d want to eat for breakfast. So I though I’d come up with something a little lighter on the sugar but still loaded with flavor and texture.
This vegan whole wheat blueberry buckle, (or blueberry coffee whatever you want to call it) is moist, light and bursting with fresh blueberries. It’s not too sweet and got lots of whole grains, so don’t feel bad about eating it for breakfast! It also makes for a delicious summer dessert!
What You’ll Need to Make Whole Wheat Blueberry Buckle
Blueberries: I have only tried making this recipe with fresh blueberries, but frozen could work too. Just let them come to room temperature. The blueberries get tossed with flour to prevent them from sinking to the bottom and making the cake soggy.
Whole wheat flour: the only flour you’ll need for this recipe, whole wheat flour gives the cake a slightly nutty flavor and a darker color. White whole wheat flour can also work.
Baking powder & baking soda: the two work together to allow the cale to rise in the oven, leading to a light, moist crumb.
Dairy free yogurt: whole wheat flour tends to absorb a lot of moisture which is why it often gets the reputation for making baked goods dry and crumbly. That’s not the case here. Dairy free yogurt helps the Cake retain moisture while baking. I use full fat, unsweetened coconut yogurt. Use your favorite, but just make sure it’s unsweetened.
Maple syrup: a natural sweetener for both the cake and crumble.
Apple sauce: Again, this is going to make sure the blueberry buckle turns out extra moist. Make sure you use unsweetened.
Flaxseed: when mixed with water, ground flax is an excellent binder for vegan baked goods. This ensures that the cake doesn’t fall apart or crumble.
Rolled oats: Oats go in the crumble on top for some extra crunch.
Pumpkin seeds: Also for the crumble, the pumpkin seeds get nice and toasty in the oven and add some healthy fats as well. Make sure you use hulled, raw pumpkin seeds.
Coconut Oil: traditional blueberry buckles will use butter to hold the crumb topping together, but coconut oil works just as well. Vegan butter is also a substitute if you prefer.
(Full ingredient list in the recipe card at the end of the page)
How to Make Vegan Whole Wheat Blueberry Buckle
Make the crumb topping: the oatmeal crumble will need to sit in the fridge for a little to solidify, so I like to get started on it right away. Just oats, whole wheat flour, pumpkin seeds, maple syrup and coconut oil (or vegan butter). Incorporate that with a fork and pop it in the fridge while you make the cake batter.
Make the batter: all you need is one bowl for the batter. Start with the wet ingredients then sift in the dry. Mix until just combined, a couple pockets of flour are ok.
Assemble: pour the batter into your spring form pan or baking dish and sprinkle with the flour coated blueberries. Take your crumb topping out of the fridge and sprinkle that on as well. Top with a few more blueberries and it’s good to go.
Bake: bake the whole wheat blueberry buckle for about 40-45 minutes or until golden brown on top. It’s a little tricky to tell when it’s done because the blueberries have a lot of moisture. A cake tester may not come out clean, but the cake part itself will most likely be ready after 40 minutes. Careful not to overbake or the cake will be dry.
Let the blueberry buckle cool for at least 1 hour before slicing to ensure the crumble stays intact. Serve with a drizzle of maple syrup or a dollop of yogurt (or ice cream).
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