Owners & Chef Sisters of Spork Foods – Living Vegan in Style!

Blueberry Buckle from Vegan 101!


All-American Blueberry Buckle from our new cookbook Vegan101: Learn to cook plant-based meals that satisfy everyone!

Blueberries add the perfect sweetness and tartness to this coffee cake cousin. And the streusel topping turns it into a classic buckle. We had to give you a taste of the old school, with a new school vegan twist.

For a gluten-free alternative, substitute in a gluten-free flour blend for the all-purpose and whole wheat pastry flours for the topping and batter. Instead of baking one large buckle, grease a cupcake pan and bake the buckle as individual portions.

All-American Blueberry Buckle


Serves 6 to 8

Prep time: 15 minutes

Cook time: 48 minutes


¼ cup packed brown cane sugar

2 tablespoons vegan butter

2 tablespoons unbleached all-purpose flour

2 tablespoons whole-wheat pastry flour

¼ teaspoon ground cinnamon

Pinch freshly grated nutmeg

Pinch sea salt


½ cup vegan butter

⅔ cup evaporated cane sugar

½ cup vegan sour cream

2 tablespoons maple syrup

1 teaspoon vanilla extract

1 cup whole-wheat pastry flour

½ cup unbleached all-purpose flour

2 teaspoons aluminum-free baking powder

½ teaspoon baking soda

¼ teaspoon sea salt

¼ teaspoon ground cinnamon

⅛ teaspoon ground allspice

2 teaspoons Ener-G Egg Replacer, dry

½ teaspoon apple cider vinegar

¼ cup So Delicious Dairy Free Original Almond Milk Creamer

1 pint fresh blueberries, washed and patted dry

Powdered sugar for dusting (optional)

Preheat oven to 350°F.


In a large bowl, combine sugar, butter, flours, cinnamon, nutmeg, and sea salt. Incorporate with fork until crumbly and uniform. Set aside.


  1. In a large mixing bowl or the bowl of a standing mixer, cream together butter and sugar. Add sour cream, maple syrup, and vanilla and whisk until uniform. Set aside.
  2. In a large bowl, combine flours, baking powder, baking soda, sea salt, cinnamon, allspice, and egg replacer. Whisk.
  3. Slowly add dry ingredients to creamed mixture, then add vinegar and creamer. Whisk until smooth. Fold in blueberries.


  1. Spread batter into greased 9-inch springform pan. Sprinkle topping evenly over batter. Bake for 45 to 48 minutes, or until a toothpick comes out clean.
  1. Cool on cooling rack and top with powdered sugar (if using).

Tip: Blueberries are delicate little things. When buying them, make sure they have a plump, uniform look, in a container free from moisture. Keep them covered in the refrigerator and they’ll last up to 3 days.

Photography by Kate Lewis!


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