Dairy-free Blueberry Buckle Coffee Cake

Dairy-free Blueberry Buckle Coffee Cake

Every year I find a few occasions to break out the recipe and make this Blueberry Buckle Coffee Cake.  It’s special, not because it’s hard by any means.  It’s actually quite easy to make.  But when I make a hot breakfast, it’s usually going to involve some kind of pancake, waffle, or oatmeal recipe.

For those of you who ever host out-of-town guests, this would also make a wonderful breakfast to wake up to and serve.  This Blueberry Buckle would be great for Thanksgiving, Christmas and Easter breakfasts too because it comes together so fast, you can bake it the night before if needed, it’s so tasty, and who doesn’t love crumble?

My friend, Merri, shared this recipe with me over ten years ago, and it didn’t come dairy-free. Now that I bake almost exclusively dairy-free, I’ve been taking my favorite conventional recipes and baking them sans dairy.  Usually this involves coconut oil.  I’ve also experimented with using whole wheat flour and different kind of sugars.

I have a penchant for using the white whole wheat flour from Trader Joe’s.  Their whole wheat flour tends to be lighter than others, so it’s good to use in place of all-purpose flour.  Sometimes you need to reduce the amount of flour slightly when using whole wheat flour or increase the liquid a bit.  So if you use a different brand of whole wheat flour, you might need to use a tablespoon or two less than prescribed.

My entire family LOVES this recipe.  The blueberry buckle is best served right out of the oven, but it’s also amazing the next day warmed or not. #Crumble love. ♥️♥️♥️

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Dairy-free Blueberry Buckle

A standard Blueberry Buckle made dairy-free.

Course Breakfast

Keyword Blueberry Buckle, Breakfast

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 9

Author Sonja

Ingredients

• 3/4 Cup Coconut or White Sugar
• 1/4 Cup Coconut Oil, melted
• 1 Cup Coconut, Almond, or Milk of Choice
• 1 Egg (can use 1 Tbl Chia Seed mixed with 3 Tbl Water to make egg substitute)
• 1 2/3 Cups White Whole Wheat Flour (I use Trader Joe's)
• 2 1/2 Teaspoons Baking Power
• 3/4 Teaspoon Salt
• 2 Cups Blueberries, frozen or well-drained
• 1/3 Cup Coconut or White Sugar
• 1/4 Cup Whole Wheat Flour
• 1 Teaspoon Cinnamon
• 3 Tablespoons Coconut Oil, Melted

Instructions

1. Preheat oven to 375 degrees. 

2. Grease  8x8 or 9x9 pan. 

3. In a large bowl, cream sugar and coconut oil together.  Then stir in the milk and egg. 

4. In a medium bowl, mix 1 2/3 cup flour, baking powder and salt together. 

5. Pour dry ingredients into wet ingredients and stir until thoroughly mixed. 

6. Fold in blueberries and pour into greased pan.

7. In a separate small bowl stir together the 1/3 cup sugar, 1/4 cup flour, cinnamon, and 3 Tablespoons of coconut oil.  Sprinkle over the batter.

8. Bake for 45-50 minutes or until a toothpick comes out clean. 

9. Cool and enjoy. Store in an airtight container for up to three days...if it lasts that long:). 

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