Whole Wheat Blueberry Buckle
A healthier twist on a classic blueberry buckle with whole wheat flour, fresh blueberries and a cruncyy oat topping. Vegan, naturally sweetened with maple syrup and easy to make. Perfect for a lighter dessert or even a sweet breakfast!
Servings: 12 servings
Calories: 284kcal
Ingredients
For the oat topping
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 cup pumpkin seeds
- 1/4 cup coconut oil or vegan butter
- 2 tbsp maple syrup
For the cake
- 1 tbsp ground flaxseed
- 1 cup unsweetened dairy free yogurt
- 1/4 cup olive oil
- 3/4 cup maple syrup
- 3 tbsp unsweetened apple sauce
- 1 tsp vanilla
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups fresh blueberries + 1 tbsp whole wheat flour
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 284kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 268mg | Fiber: 4g | Sugar: 19g