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lemon glazed blueberry buckle coffee cake crisp plant based vegan recipe

Blueberry Buckle with Lemon Glaze


  • Author: Sandi Davidson | The Kailyaird
  • Prep Time: 20
  • Cook Time: 105
  • Total Time: 2 hours 5 minutes
  • Yield: 8

Description

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!


Ingredients

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 


Instructions

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