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Organic Blueberry Buckle

Course Breakfast, Brunch, Dessert
Cuisine Plant Based, Vegan, Vegetarian, Whole Foods
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author Terri


For the Cake

  • 1 1/2 cup spelt flour
  • 2/3 cup organic cane sugar
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 1 Tbs flax seed + 3 Tbs water
  • 1/3 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk
  • 1/4 cup agave nectar
  • 1 tsp lemon zest
  • 1 1/2 tsp vanilla extract
  • 4 cups fresh organic blueberries

For the Topping

  • 1/2 cup spelt flour
  • 1/4 cup organic cane sugar
  • 2 Tbs coconut oil, melted
  • 1/4 tsp cinnamon


  1. Preheat oven to 350°.
  2. Grease an 8 inch round baking pan or an 8 x 8 baking dish, set aside.

For the Cake

  1. In a small bowl, mix flax seed and water, set aside. Stir occasionally while preparing the remaining ingredients.
  2. In a large mixing bowl, whisk together, flour, sugar, baking powder and salt. Set aside.
  3. In a medium mixing bowl, whisk flax seed mixture, oil, milk, agave, lemon zest and vanilla until combined.
  4. Stir in wet ingredients to dry ingredients and mix until combined.
  5. Fold in fresh blueberries and gently stir.

For the Topping

  1. In a medium mixing bowl, mix on low speed, flour, sugar, oil and cinnamon until combined.
  2. Use clean hands and grab crumble mixture and clump together. Sprinkle clumps on top of cake,
  3. Bake for 40-45 minutes or until toothpick inserted comes out clean.

Recipe Notes

Recipe adapted from The Green Forks Make sure to check our her blog for other delicious recipes!