Blueberry Buckle ~ Allergy-Friendly Options
I was shocked when my husband said he had never heard of Blueberry Buckle! What? I thought all farmers and ranchers grew up with this tasty “cake-like” treat. One should never assume!
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I can honestly say he was pleasantly surprised when he had his first piece of the blueberry buckle. He ate the entire pan except for one piece that I saved for my mom. I hope you enjoy it too!
I’ve added a recipe for regular Blueberry Buckle, with all-purpose flour, as well as a delicious allergy-free version below.
These Ingredients Are Used To Make Blueberry Buckle – Regular & Dairy-Free
Butter softened (or a non-dairy substitute)
Sugar
Egg
All-purpose flour
Baking powder ~ corn-free if needed
Salt
Milk, or a non-dairy substitute I used soy milk, but almond is a good option for soy-free diets
Fresh blueberries ~ or frozen
For the Topping:
Sugar
All-purpose flour
Cinnamon
Butter or an appropriate substitute
Blueberry buckle is delicious plain, but also wonderful with ice cream or a whipped topping.
For An Allergy-Friendly Blueberry Buckle These Ingredients May Need Substitutions:
- Butter substitutes like Earth Balance Buttery Sticks. They also have a soy-free if needed.
- Egg substitutes like Ener-G Egg Replacer or 3 Tbsp aquafaba (liquid from canned garbanzo beans)
- Gluten-free flour blend, homemade, or purchased. I used 1 cup of Bob’s Red Mill Gluten-Free All-Purpose
- Baking Flour, and 1 cup coconut flour.
- Corn-free baking powder if needed
- **Xanthan gum or guar gum ~ guar gum for corn-free.
- Milk substitutes like soy, rice, oat, or almond milk.
** Add if not in the flour blend.
If you love blueberries try this popular blueberry muffin recipe with an allergy-friendly and low-fat option too.
Blueberry Buckle - Regular & Dairy-Free
Ingredients
- 1/4 cup butter softened (or a non-dairy substitute)
- 3/4 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk or a non-dairy substitute (I used soy milk)
- 2 cups fresh blueberries
- For the Topping:
- 2/3 cup sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- 1/3 cup butter cold (or a non-dairy substitute)
Instructions
- Preheat oven to 375. Spray a 9"x 9" baking pan with a non-stick spray.
- In a medium-size mixing bowl beat together butter and sugar. Add egg and mix well.
- Combine flour, baking powder, and salt in a small mixing bowl. Add flour mixture to creamed mixture alternately with milk, mixing after each addition.
- Fold in blueberries.
- Pour into prepared pan.
- Prepare Topping:
- Combine sugar, cinnamon, and flour in a small mixing bowl.
- Add cold butter and cut into the dry mixture until it becomes crumbly.
- Sprinkle over top of the blueberry mixture.
- Bake for 40-45 minutes. Test with a toothpick, it should come out clean when inserted around the center of the buckle. Cool on a wire rack.
- It's delicious plain, but it is nice with ice cream or a whipped topping too.
Nutrition
Allergy-Friendly Blueberry Buckle
Ingredients
- 1/4 cup butter I used Earth Balance Buttery Sticks. They also have a soy-free if needed, softened
- 3/4 cup sugar
- 1 egg I use either Ener-G Egg Replacer or 3 Tbsp aquafaba (liquid from canned garbanzo beans)
- 2 cups gluten-free flour blend homemade, or purchased. I used 1 cup Bob's Red Mill Gluten-Free All-Purpose Baking Flour, and 1 cup coconut flour.
- 2 tsp baking powder Corn-free if needed
- 1/4 tsp salt
- 1 1/2 tsp xanthan gum or guar gum
- 1/2 cup milk plus 2 Tbsp I used 1/4 rice milk and 1/4 soy milk and 1 Tbsp of each. Any will work.
- 2 cups fresh blueberries
- For The Topping:
- 2/3 cup sugar
- 1/2 cup any gluten-free flour Bob's Red Mill Gluten-Free All-Purpose Baking Flour and King Arthur Gluten-Free Measure for Measure are great choices.
- 1/2 tsp cinnamon
- 1/3 cup cold butter I used Earth Balance Buttery Sticks Soy-Free if needed.
Instructions
- Preheat oven to 350. Prepare a 9"x9" baking pan with a non-stick cooking spray.
- In a medium-size mixing bowl beat together butter and sugar.
- Add egg and mix well.
- Combine flour, baking powder, and salt in a small mixing bowl.
- Add flour mixture to creamed mixture alternately with milk, mixing after each addition. Fold in blueberries.
- Pour into prepared pan.
- Prepare Topping:
- Combine sugar, cinnamon, and flour in a small mixing bowl. Add cold butter and cut into the dry mixture until it becomes crumbly. Sprinkle over top of the blueberry mixture.
- Bake 55-60 minutes. Test with a toothpick, it should come out clean when inserted around the center of the buckle. Cool on a wire rack.
- Serve everybody up and enjoy it!
These are so yummy!