Go Back
Print

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:).