Name: Blueberry Buckle
Cook time: 45 min
Total time: 45 min
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; 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

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.

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

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.