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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Blueberry Buckle

By Chef Linda

Summer begs for simplicity. It also begs for blueberries in everything. Blueberry Buckle is one of those simple, summer delights made to savor with the sunrise–and your first cup of coffee. Feeling generous? Make it and bring it to a summer party. Serve with a scoop of vegan vanilla ice cream or vegan whipped cream; you will be invited back.

A "buckle" is a type of cake made in a single layer with berries added to the batter; often, as summer luck would have it, it's made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumbled appearance. Here, tender white cake surrounds plump, seasonal berries. The crunchy crumb topping provides that perfect touch of sweetness.

Ingredients

 ¼ cup vegan butter or coconut oil, softened
 ¾ cup granulated sugar
 1 tsp vanilla
 2 cups all-purpose flour
 2 tsp baking powder
 ½ tsp salt
 ¾ cup plus 2 tablespoons non-dairy milk
 2 cups fresh blueberries, rinsed, dried, and picked over
Topping
 ⅔ cup granulated sugar
 ⅔ cup all-purpose flour
 1 teaspoon ground cinnamon
 ⅓ cup cold vegan butter, cubed (or substitute solid coconut oil)
 ¼ teaspoon salt

Directions

1

Preheat oven to 375ºF. Lightly oil a 9-inch square baking pan. With an electric mixer or wooden spoon, cream vegan butter, sugar, and vanilla together in a medium bowl until light and fluffy.

In a separate bowl, combine flour, baking powder, and salt. Add in an alternating fashion, the flour mixture and milk to the butter and sugar, mixing after each addition. Gently fold in blueberries. Pour into baking pan.

Make the topping by combining the sugar, flour, and cinnamon. Using your hands or a knife, cut in vegan butter until crumbly. Sprinkle over batter and gently press. Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool before cutting into squares for serving.

Notes

Blueberry Buckle
IngredientsDirections

Blueberry Buckle

DifficultyEasyCook Time45 mins
YIELDS
12 squares

INGREDIENTS

 ¼ cup vegan butter or coconut oil, softened
 ¾ cup granulated sugar
 1 tsp vanilla
 2 cups all-purpose flour
 2 tsp baking powder
 ½ tsp salt
 ¾ cup plus 2 tablespoons non-dairy milk
 2 cups fresh blueberries, rinsed, dried, and picked over
Topping
 ⅔ cup granulated sugar
 ⅔ cup all-purpose flour
 1 teaspoon ground cinnamon
 ⅓ cup cold vegan butter, cubed (or substitute solid coconut oil)
 ¼ teaspoon salt

DIRECTIONS

1

Preheat oven to 375ºF. Lightly oil a 9-inch square baking pan. With an electric mixer or wooden spoon, cream vegan butter, sugar, and vanilla together in a medium bowl until light and fluffy.

In a separate bowl, combine flour, baking powder, and salt. Add in an alternating fashion, the flour mixture and milk to the butter and sugar, mixing after each addition. Gently fold in blueberries. Pour into baking pan.

Make the topping by combining the sugar, flour, and cinnamon. Using your hands or a knife, cut in vegan butter until crumbly. Sprinkle over batter and gently press. Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool before cutting into squares for serving.

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2 Comments

  1. This looks delicious!! I can’t wait to make this but I don’t see the egg replacer listed in the ingredients? Am I missing it?

    Reply

    1. Hello Ellen! You can eliminate the egg-replacer. I decided we didn’t need it and removed it from the ingredients but didn’t take it out of the directions. Thanks for catching and let me know how it turns out! Save me a piece!

      Reply

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