Whole Wheat Blueberry Buckle {vegan option}

 

Today’s recipe truly reminds me of the holidays because it is a breakfast staple every Christmas at my house (who are we kidding, and every other holiday ūüėČ ). I honestly can’t remember the first time my mom made this cozy, buttery¬†Whole Wheat Blueberry Buckle. I think it must have been while I was in college because I distinctly remember asking her to make me another whole batch that I could bring back to school with me after the break. Ohhh those were the days.

I don’t blame myself for wanted to gorge on this cake all December long. A warm, cinnamon-y whole wheat¬†base¬†(yes, I decided that’s a word) layered with massive amounts of blueberries and topped with the most perfectly buttery crumble— it’s no wonder I was so addicted. And still am!

 

Whole Wheat Blueberry Buckle // pumpkin & peanut butter {vegan option}

 

Now, my mom’s original recipe is actually not too indulgent (ingredient wise), but I decided to play around with the ingredients to try to make it vegan and a tad bit healthier. First things first, I replaced the brown sugar with coconut sugar— win! Next, I substituted a chia egg in place of the regular egg— double win! Last, I experimented with a few kinds of “butter” for the crumble topping. I still eat dairy (in limited amounts) so regular butter of course turned out great in my book. I also tried it with vegan butter, which turned out almost identical to the dairy butter. Last, I tried it with coconut oil in place of butter altogether. This turned out quite different from the butter experiments, but still ended up being delicious! It doesn’t get very crumbly like the butter options do and spreads out a lot when baked, but it still has that “buttery” streusel taste.

I photographed both options below so you can see the difference in the options. The top (more crumbly looking) section is made with regular butter and the bottom (not so crumbly looking) section is made with coconut oil. Even though they look different, the taste is definitely not compromised either way!

 

Whole Wheat Blueberry Buckle // pumpkin & peanut butter {vegan option}

Whole Wheat Blueberry Buckle // pumpkin & peanut butter {vegan option}

 

I knew I had to post this recipe today because it is the absolute¬†PERFECT Christmas morning treat! Pop¬†it in the oven before you start opening presents (or while everyone is still sleeping, if you’re up at the crack of dawn like me)¬†and the whole house will smell of warm sugar and cinnamon within minutes. By the time you’re done with your morning activities, breakfast will be ready and everyone will be happily gorging themselves on this {almost} healthy¬†coffee cake. A Christmas morning done right!

Now go turn on some Michael Buble, pour yourself a glass of wine, and bask in front of that twinkling Christmas tree! Merry Christmas everyone!

 

Whole Wheat Blueberry Buckle // pumpkin & peanut butter {vegan option}

Whole Wheat Blueberry Buckle

Serves 9-12
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Dietary Vegan
Meal type Breakfast, Dessert

Ingredients

  • 1/4 cup coconut oil, solid
  • 1/4 cup unsweetened applesauce
  • 1/4 cup coconut sugar
  • 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water)
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup milk of choice (I used unsweetened soy)
  • 1 pint fresh blueberries or 2 cups frozen blueberries

for the topping

  • 1/4 cup butter or coconut oil, solid
  • 3 tablespoons coconut sugar
  • 1/3 cup whole wheat flour
  • 2 teaspoons cinnamon

Directions

Step 1
Preheat the oven to 350 degrees. Spray a 8x8 baking dish with nonstick cooking spray (I used coconut oil spray).
Step 2
Cream coconut oil with sugar and applesauce, then add in chia egg and vanilla. In a separate bowl, mix together flour, salt, cinnamon, and baking powder. Slowly add it into the creamed mixture alternately with milk. Beat well after each addition.
Step 3
Pour batter into baking pan and top evenly with blueberries.
for the topping
Step 4
Combine sugar, flour, and cinnamon in a bowl. Add in the coconut oil or butter and cut mixture together using a fork and knife, until crumbly. The coconut oil doesn't get quite as crumbly as the butter, so it may need a little more flour. Sprinkle over blueberries and bake for 40-50 minutes.

Whole Wheat Blueberry Buckle // pumpkin & peanut butter {vegan option}

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

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