This vegan blueberry buckle is made with coconut oil, whole wheat flour and loads of blueberries of course!  So cozy and tasty! Who doesn't love a good oat crumble topping? Slightly sweetened with maple syrup, this vegan blueberry buckle would pair great with a cup of coffee in the morning! Yum!

Blueberry Buckle [Vegan]





For the Oat Crumble Topping:

  • 1/4 cup old fashioned oats
  • 3 tablespoons organic cane sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons coconut oil

For the Blueberry Buckle:

  • 2 cups whole wheat pastry flour (or 1 cup whole wheat flour and 1 cup white flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup pure maple syrup
  • 1/3 cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 3 cups fresh blueberries


  1. Preheat oven to 350°F, grease a 9 inch cake pan with oil or cooking spray and set aside.
  2. In a small bowl; mix together oats, sugar and cinnamon. Add coconut oil and mix until crumbly. Set aside.
  3. In a large bowl; sift together whole wheat pastry flour, baking powder and salt. In a separate bowl; whisk together maple syrup, coconut oil and vanilla.
  4. Add wet ingredients to dry ingredients and mix until well combined. Fold in blueberries. (note: cake batter is thick, similar to cookie dough. You may need to use hands to fold in blueberries, don't be shy!)
  5. Transfer batter to greased cake pan, add crumble topping and bake for 45-50 minutes or until a toothpick inserted comes out clean.
  6. Let cool and enjoy!