A Family Act

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If there’s one dish my mom loves to make it’s blueberry buckle. A cake like breakfast dish packed with berries and topped with a delicious streusel topping. I remember many weekend mornings walking into the kitchen sleepy-eyed and seeing her busy at work surrounded by flour, sugars and mixing bowls. It’s the dish a friend would receive in a time of need, a dish we would take to my grandma’s with hot coffee in hand.

And it’s very not-vegan. Butter, milk, egg. All play a hand in it’s creation.

Over this Christmas break my parents have been eating and cooking vegan meals with me a most every night. We had a vegan Christmas Eve and a vegan Christmas. They really enjoyed all the dishes we made and were enthusiastic to cook their own. (The Isa Does it cookbook has been our go-to).

We’re now in the post-holidays stretch and I’ll be heading back to school on Sunday. (boo) We’ve been trying to make all the dishes we wanted to try before I leave and trust me there are plenty. So many great vegan recipes and blogs out there! So when my mom asked me last night: “Hey do you think we could veganize the blueberry buckle recipe?” I was game. I’ve gotten a lot better at learning how to successfully adapt recipes and make them vegan.

We switched out the butter for solid coconut oil, the egg for a flax egg, and the milk for almond milk. It turned out so good! Just like the original.

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Mom’s Blueberry Buckle (Veganized)


2 cups whole wheat flour

1 1/2 tsp baking powder

3/4 cup raw cane sugar

1/2 tsp salt

1/2 cup solid coconut oil

1/2 cup almond milk

1 tsp vanilla

1 flax egg (1 tbsp ground flax mixed with 2 tbsp water)

5 1/2 cups fresh or frozen berries (thaw the frozen first and include all juice!!)

Streusel topping ingredients:

1 cup whole wheat flour

1/4 cup packed brown sugar

1 tsp cinnamon

1/4 tsp salt

6 tbs solid coconut oil



1) In a medium bowl combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork cut in oil until fine crumbs form.

2) Using hands squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.


1) Preheat oven to 350 degrees. Use coconut oil to grease a springform pan and dust with flour. Mix flax with water and set aside.

2) In a large bowl cream coconut oil and sugar. Add flax egg and vanilla beat again.

3) In a second bowl mix flour, baking powder, salt. Add alternating almond milk with flour mixture into oil and sugar. Fold in blueberries.

4) Pour into a springform pan and then sprinkle with streusel topping. Bake 60-70 minutes until an inserted knife comes out clean.

It may take longer to bake…don’t worry! It will take longer with thawed frozen berries than fresh. Enjoy a slice best when heated up! Good for breakfast or dessert. Enjoy with a cup of tea or coffee!


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