Blueberry Buckle Recipe | Vegetarian Times Skip to main content

Blueberry Buckle

This vegan take on an old-fashioned dessert will become a summer favorite. Serve à la mode with soy ice cream, if desired.


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¾ cup whole-wheat pastry flour or spelt flour
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⅓ cup sugar
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1 tsp. cinnamon
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½ tsp. baking powder
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¼ tsp. salt
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4 to 6 Tbs. canola oil

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1 cup whole-wheat pastry flour or spelt flour
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1 cup all-purpose flour
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2 tsp. baking powder
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¾ cup maple syrup
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⅓ cup canola oil
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2 tsp. vanilla extract
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½ tsp. salt
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4 cups fresh blueberries


  1. Preheat oven to 350°F. Grease 9-inch springform pan and wrap bottom with foil.
  2. To make Streusel: Combine flour, sugar, cinnamon, baking powder, and salt in bowl. Stir in oil 1 Tbs. at a time until mixture looks crumbly.
  3. To make Cake: Sift flours and baking powder into bowl. Whisk syrup, oil, vanilla, and salt in second bowl.
  4. Stir syrup mixture into flour mixture. Fold in berries.
  5. Spread batter in prepared pan. Sprinkle streusel over top. Bake 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes on wire rack. Cool 15 minutes, unmold, and serve.

Want to learn more about vegan baking? Check out our new online cooking course: Secrets of Vegan Baking - American Classics.

Nutrition Information: 

3 g
Total Fat: 
13 g
Saturated Fat: 
1 g
44 g
0 mg
262 mg
3 g
23 g
Serves 12

Comments on this Recipe

this was ok we made it for our grandma she loved it

This recipe was really good, I would make it again. It doesn't look like the picture though.

I made this for the first time this weekend. It turned out really good but definitely isn't complete without a scoop of ice cream (vegan or otherwise) on the side! We also found that it tasted better after being in the fridge a day or two. I agree with veghead that it doesn't look like the picture; it actually came out looking better. I'd definitely make it again.

This is my family's favorite cake-- I have been making this for years. My son has requested this (again) for his 7th birthday next month.

This was pretty good - we added lemon zest to the cake to help bring out the blueberry flavor and used one 8 oz bag of thawed frozen blueberries instead of fresh. Batter was much thicker that I expected. Streusel topping was salty - would recommend omitting the salt in it next time.

I rarely make comments on recipes, but this was so good! I think I'm going to make it my go-to special occasion recipe. Everyone that tried a piece said, "You could sell this!" I'd like to try it with diced apples sometime.