A charming name indeed.
In simple terms, Blueberry Buckle is a coffee cake with a streusal topping and the addition of blueberries.
I have a tendency to like foods with interesting or cute names, and blueberry buckle is no exception to that. The name originates from the fact that as the cake rises, the streusal topping and berries weigh down the surface a bit, causing it to “buckle”.
In the past, when developing a blueberry pie filling, I decided to experiment with adding a little nutmeg and found that it was absolutely fantastic. Blueberry and nutmeg compliment each other incredibly well.
So, although not the most common for Blueberry Buckle, I have included nutmeg in my version.
This makes a coffee cake that is lovely for breakfast and as a snack with coffee, but also delightful as a stand alone dessert! I hope you enjoy!
(Makes an 8 x 8 Pan)
- 2 C Flour
- 3/4 C Sugar
- 2 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1/4 Tsp Nutmeg
- 1 Vegan “Egg” (I use EnerG Egg Replacer)
- 3/4 C Unsweetened Soymilk (room temp.)
- 1/4 C Earth Balance Vegan Butter, Melted
- 2-3 C Fresh or Frozen Blueberries
- 1/2 C Sugar
- 1/3 C Flour
- 1/2 Tsp Cinnamon
- 1/4 C Earth Balance Butter
- Preheat oven to 375°. In a large bowl, whisk the flour, sugar, vegan egg replacer, baking powder and salt. In a separate bowl, whisk together soymilk and melted butter, until blended. Pour milk and butter mixture into flour mixture, and whisk until just combined. Gently fold in blueberries (If using frozen, toss them in a spoonful of flour or cornstarch first). Pour evenly into a greased 8 x 8 in. pan.
- For streusel, mix sugar, flour, and cinnamon in a small bowl. Using a fork, mash in your softened butter until mixture is crumbly. It should look and feel like wet sand. Sprinkle all of the mixture over the top of your batter.
- Bake 30-35 minutes or until a toothpick inserted in center comes out clean (Internal temp should register at 195℉-205℉. Let cool at least 20 mins before cutting.
- Serve and Enjoy!