blueberry buckle with allergy-friendly options
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Blueberry Buckle ~ Allergy-Friendly Options

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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.

blueberry buckle with allergy-friendly options

 

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.

blueberry buckle with allergy-friendly options

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

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

blueberry buckle with allergy-friendly options

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

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