Blueberry Buckle Dessert (Recipe)

Got blueberries? Try this old-fashioned cake-like dessert — it’s gluten-free and vegan, too!

If you’ve been to your local farmer’s market or farm stand this summer you probably noticed that the blueberries are out of hand (and by out of hand, I mean amazing). I have it on good authority from a local farmer that, while strawberries and cherries suffer with so much rain, the blueberries love it, which is why they’ve been bountiful and particularly delectable this year. There are a number of places around the Valley to go pick your own (check out our own guide to berry picking here) — my favorite is Greig Farm in Upper Red Hook, since I’ve been going there since I was a kid. The markers of a good blueberry are ones that are deep blue-purple with an almost silvery sheen; leave the mushy ones for the birds and the green-tinged ones to mature.

So, what does one do with a bucket full of blueberries? Make a buckle! Buckles are an old-fashioned, straightforward, not-too-sweet cake-like desserts that are good with all kinds of seasonal fruit, from plums to cherries to our fruit du jour, blueberries. It’s one of my and Coraline’s favorites. Here is our go-to recipe, adapted to be gluten-free and vegan, of course.

Blueberry Buckle

adapted from Vegetarian Times

For the cake:

  • 2 cups all-purpose gluten-free flour mix
  • 2 tsp. baking powder
  • 1 tsp. xanthan gum
  • ¾ c. maple syrup
  • 1/3 c. coconut oil, melted
  • 2 tsp. vanilla extract
  • ½ tsp. salt
  • 4 c. fresh blueberries

For the streusel topping:

  • ¾ c. gluten-free flour
  • 1/3 c. sugar
  • 1 tsp. cinnamon
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 6 Tbs. earth balance
  1. Preheat oven to 350 degrees. Grease a 9-inch pan or pie tin.
  2. To make the topping: Blend all streusel ingredients in a bowl and then cut in earth balance until mixture is crumbly. Set aside.
  3. To make the cake: Blend flour, xanthan gum, and baking powder in a large bowl. In a separate bowl whisk together maple syrup, oil, vanilla, and salt. Pour liquid mixture into flour mixture, blend well. Fold in berries.
  4. Spread cake batter into pan. Sprinkle on topping and bake for 45-60 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack to desired temp (I enjoy it most still a bit warm) and serve it up!

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About This Blog

Shannon Gallagher

Shannon Gallagher
Rhinebeck, NY

Dutchess County native Shannon Gallagher is a contributing editor for Hudson Valley Magazine. An erstwhile thrill-seeker, these days she courts disaster of a different variety wrangling a spirited toddler, honing her vegan baking skills, and chasing the ever-elusive work-family balance. She teaches Pilates and does fascial bodywork, and lives in Rhinebeck with Coraline, a cat named Otie, and Sushi the Fish (named, of course, by the toddler).



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