Blueberry season is highly anticipated around the Kailyaird every year. There is something magical about wandering out into the yard with your morning brew to harvest fresh berries for breakfast. Our blueberry bushes are prolific and produce long into the summer, so we have curated a collection of favorite blueberry recipes to make sure no berry goes to waste. This blueberry buckle is at the top of the list. It is quick and easy to make and works well for everything from breakfast to a snack cake to evening dessert. The combination of blueberries and lemon is particularly scrumptious. It’s a crowd favorite every time!
This blueberry buckle takes advantage of fresh blueberries. The Pacific Northwest is a prime blueberry growing location, which means there are always extra blueberries on hand. The cake is sweet but not too sweet. And the lemon glaze has a little tang that enhances the blueberry’s natural flavors. It’s a favorite for breakfast of course, and can be wrapped up individually to bring with us on morning hikes. There is nothing better that getting to the summit, and then sitting down to enjoy the view, and some delicious blueberry treats. It also is lovely for an after dinner treat while sitting on the patio, sipping on a blueberry cocktail, and chatting with family between bites.
Blueberries (depending on variety): 3-10
Learn more about your growing zone here.
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A delightful summer breakfast that is made a little healthier by using plant based ingredients. The combo of fresh blueberries with the lemon glaze is a crowd pleaser!
For the crumble topping:
1/2 cup whole wheat pastry flour
1/3 cup brown sugar
1/8 teaspoon fine salt
1/2 teaspoon cinnamon
2 tablespoons finely chopped walnut or pecans
4 tablespoons cold vegan butter (cut into pieces)
For the buckle:
2 cups whole wheat pastry flour
3/4 cup cane sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon lemon paste or 1 tablespoon lemon zest
3/4 cup plant-based milk
1 teaspoon apple cider vinegar
8 tablespoons of vegan butter, melted (1 stick)
2 teaspoons vanilla extract
2 cups blueberries
For the glaze:
1 cup powdered sugar
1 teaspoon lemon paste (or the zest of 1 lemon and the juice of ½ lemon)
2 tablespoons honey or maple syrup
1/4 teaspoon vanilla extract
Preheat the oven to 375°F. Spray (or butter and flour) an 8 x 8 inch square baking pan.
Make the crumble topping: Add the flour, sugar, salt, cinnamon, and nuts in a medium bowl and stir together. Add the butter and use a pastry cutter or two forks to incorporate the butter into the flour until the mixture is crumbly and the butter is the size of peas.
Make the cake: Whisk together the flour, sugar, baking powder, salt, and (if using) lemon zest in a large mixing bowl. In a smaller bowl, stir together the non-dairy milk vinegar and lemon paste (if using). Stir in the melted butter and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Do not over mix.
Pour the batter into the prepared baking pan. Distribute the blueberries over the top of the batter pressing them in lightly, then sprinkle the crumble topping over the blueberries. Bake for 45 minutes, or until the cake is golden and the topping is browned. Allow the cake to cool for at least 1 hour in the pan before adding the glaze.
Make the lemon glaze: While the cake is cooling, whisk the powdered sugar with the lemon paste, honey or maple syrup and vanilla. If needed, use the other ½ lemon’s juice to thin the glaze to the desired consistency.
Drizzle the cooled cake with the lemon glaze and let set for a few minutes before slicing.
- Category: Breakfast