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!

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.

Print Recipe

Blueberry Buckle - Regular & Dairy-Free

A deliciously baked coffee cake to serve for breakfast, brunch, or dessert.

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: blueberry buckle, breakfast, brunch, coffee cake, Mother's Day

Servings: 9 Servings

Calories: 389kcal

Author: Mary Krick

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

Serving: 1Serving | Calories: 389kcal | Carbohydrates: 64g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 185mg | Potassium: 199mg | Fiber: 2g | Sugar: 36g | Vitamin A: 434IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 2mg

Print Recipe

Allergy-Friendly Blueberry Buckle

An allergy-friendly version of Blueberry Buckle

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: allergy-friendly, blueberry buckle, breakfast and brunch, homemade

Servings: 9 Servings

Calories: 374kcal

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!

Nutrition

Serving: 1Serving | Calories: 374kcal | Carbohydrates: 62g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 184mg | Potassium: 162mg | Fiber: 4g | Sugar: 37g | Vitamin A: 434IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg