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5
from 1 vote
Organic Blueberry Buckle
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Breakfast, Brunch, Dessert
Cuisine:
Plant Based, Vegan, Vegetarian, Whole Foods
Calories:
Author:
Terri
Ingredients
For the Cake
1 ½
cup
spelt flour
⅔
cup
organic cane sugar
½
tsp
sea salt
2
tsp
baking powder
1
Tbs
flax seed + 3 Tbs water
⅓
cup
coconut oil,
melted
¼
cup
unsweetened almond milk
¼
cup
agave nectar
1
tsp
lemon zest
1 ½
tsp
vanilla extract
4
cups
fresh organic blueberries
For the Topping
½
cup
spelt flour
¼
cup
organic cane sugar
2
Tbs
coconut oil,
melted
¼
tsp
cinnamon
Instructions
Preheat oven to 350°.
Grease an 8 inch round baking pan or an 8 x 8 baking dish, set aside.
For the Cake
In a small bowl, mix flax seed and water, set aside. Stir occasionally while preparing the remaining ingredients.
In a large mixing bowl, whisk together, flour, sugar, baking powder and salt. Set aside.
In a medium mixing bowl, whisk flax seed mixture, oil, milk, agave, lemon zest and vanilla until combined.
Stir in wet ingredients to dry ingredients and mix until combined.
Fold in fresh blueberries and gently stir.
For the Topping
In a medium mixing bowl, mix on low speed, flour, sugar, oil and cinnamon until combined.
Use clean hands and grab crumble mixture and clump together. Sprinkle clumps on top of cake,
Bake for 40-45 minutes or until toothpick inserted comes out clean.
Notes
Recipe adapted from
The Green Forks
Make sure to check our her blog for other delicious recipes!
Nutrition
Serving:
0
g
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
0
mg
|
Potassium:
0
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg