Blueberry Buckle

Blueberry Buckle



1/2 cup gluten free flour blend

1/2 cup coconut sugar

1/2 tsp cinnamon

4 tbsp vegan butter


1 1/2 cup gluten free flour blend

1/2 tsp salt

1 tsp cinnamon

2 tsp baking powder

3/4 cup vegan butter

2/3 cup coconut sugar

2 tsp vanilla

3 eggs

4 cups fresh blueberries

Baking Instructions:

  1. Line a 9 inch springform pan with parchment paper and preheat the oven to 350 degrees.
  2. Mix together the topping flour, coconut sugar, and cinnamon. Using clean hands, squeeze the vegan butter into the dry ingredients until you have thick crumbs. Set aside.
  3. Mix together the batter flour, salt, cinnamon, and baking powder. Set aside.
  4. In a mixer, cream together the vegan butter and coconut sugar. Add the vanilla and mix well.
  5. Add the eggs, one at a time, mixing well in between. The batter will look messy, like it’s all broken, but that’s the way it’s supposed to be.
  6. Add the dry batter ingredients to the wet and mix just until blended and smooth. The batter will be thick.
  7. Gently fold in the blueberries until the batter is completely mixed in with the berries.
  8. Spread the batter evenly into the prepared pan and bake for 50 minutes, turning the pan halfway through at 25 minutes.
  9. The buckle will be golden and puffed and a toothpick inserted in the center will come out clean when it is done.
  10. Cool for ten minutes on a wire rack. Loosen the sides of the cake with a butter knife from the springform pan, and release and remove the side pan. Let the cake cool completely and enjoy!