This Gluten Free Healthy Blueberry Buckle (aka Blueberry Coffee Cake) is bursting with juicy blueberries and naturally sweetened with just a touch of honey.
Its also refined sugar free and dairy free, making it the perfect recipe to enjoy cake for breakfast!
How to Make Healthy Blueberry Cake
Gather all your ingredients.
This recipe calls for simple pantry staples, so you should have all or most of the ingredients on hand. You can even use frozen blueberries (pictured).
If you don't have any Oat Flour, simply grind up rolled oats in your blender or food processor! Now you have some!
If you are making the Streusal topping, start with that. Simply mix the 4 ingredients with a fork or your hands.
You can let it sit in the fridge while you make the rest of the batter.
Add your dry ingredients to a bowl and whisk.
Then add wet ingredients and fold gently until combined. Mixture is going to be THICK!
Lastly, fold in blueberries. Be gentle, as you don't want to stain your entire batter blue!
(Don't worry if it is a bit blue, it bakes off).
Pour batter into a cake pan and use a spatula to push down evenly. You will need to push it down.
If using, sprinkle the Streusal topping on top. You can sprinkle a few extra berries on top as well, if desired.
Bake for 35 - 45 minutes. Enjoy immediately or refrigerate for later!
Last step! Share your creations on Social Media.
Tag me on Instagram if you make it or post on my Facebook page. You can always find me @thegranoladiaries!
Tips for making the best Dairy Free Blueberry Cake
Don't add more liquid. The mixture will be thick; it is supposed to be thick. When it bakes, all those blueberries are going to release a lot of juices, which means more liquid. Which means, you better have a sturdy base to begin with!
Make the crumb topping. I list it in the recipe as optional, which it is. But if you want to take it from a Good Blueberry Coffee Cake to an AMAZING Blueberry Coffee Cake, make it.
Add some extra blueberries on top. This will make the presentation even nicer.
Ingredients in this Healthy Blueberry Buckle Recipe
Blueberries. Well, duh. You could totally sub in any berry though.
Honey. Honey, in addition to the blueberries, is what sweetens this recipe. No refined sugar here! You can sub Agave or Maple Syrup.
Oat Flour. Using Oat Flour keeps the cake naturally gluten free, as well as nut free. It adds a certain chewy and nutty texture, which is very pleasing.
Baking powder. All that oat flour ain't gonna rise itself.
Almond Milk. Just a bit of Almond Milk helps give the batter enough moisture to be able to mix it. You can sub in any non-dairy milk, or use regular milk if you don't need it to be dairy free.
Cinnamon. What's a Coffee Cake / Buckle without Cinnamon?
Egg. One egg binds everything just enough to keep from falling apart. I have not tested this recipe with a Flax Egg (for vegans), but I imagine it would work.
If you try it, let me know in the comments how it turned out!
Coconut Oil. A Dairy Free alternative to butter.
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FAQ About Healthy Blueberry Cake
What exactly is a "Blueberry Buckle"?
According to The Apron Archives, Blueberry Buckle is allegedly called such, because while it bakes, the batter rises, however the berries and crumb topping weigh it down. This causes the surface of the cake to buckle.
What is the difference between a Buckle and Coffee Cake?
Mostly just the name, and that a Blueberry Buckle traditionally has berries on top too. But you could call this recipe either a Healthy Blueberry Buckle or Healthy Blueberry Coffee Cake!
Can I make this with any berry?
Yeah! I bet Raspberries would be so sweet and delicious.
What is Lemon Zest? Do I need to add it?
Lemon Zest is thinly grated bits of the yellow rind of the lemon. It is not essential to the integrity of your cake here, but it does add and enhance the flavor.
I highly recommend having a Microplane Zester-Grater in your kitchen, if you don't already!
Can I eat this for breakfast?
Does a bear poop in the woods?
(This jokes felt apt, given how much bears love blueberries).
How should I store my Blueberry Buckle?
This Buckle is best the day it is made. Since Oat Flour is so absorbent, it will dry out over time. You could store in the fridge for up to 4 days, or freezer for up to 2 months.
To freeze it, double wrap it in plastic wrap and then tinfoil.
More Healthy Blueberry Recipes
Gluten Free Healthy Blueberry Muffins
Healthy Blueberry Crumble
Gluten Free Lemon Blueberry Bread
Mixed Berry Coffee Cake
Dairy Free Gluten Free Blueberry Muffins
Blueberry Pie Fries (yes you read that right)
Vegan Skillet Blueberry Peach Cobbler
The Healthiest & Fluffiest Blueberry Pancakes
- 2 Cups Oat flour
- 2 tsp Baking Powder
- ½ tsp Cinnamon
- ½ tsp Salt
- 1 Large Egg
- ⅓ Cup Honey
- ¼ Cup Coconut Oil, room temperature
- ½ Cup Almond Milk (can sub any milk)
- ½ tsp Lemon Zest (optional)
- 1 ¾ Cup Frozen Blueberries
- ¼ Cup Almond Flour or Oat Flour
- ¼ Cup Chopped Nuts or Seeds (I use Walnuts)
- 2 Tbsp Maple Syrup
- 1 Tbsp Coconut Oil, soft at room temp
For the Topping (if making)
- Combine all ingredients in a bowl and mix with a fork, or use your hands directly. Mixture should resemble wet sand. Place in fridge until ready to use.
For the Cake
- Preheat oven to 350 and grease a 9" square pan or cake pan.
- Add all your dry ingredients to a large bowl and whisk well to incorporate everything.
- Add all your wet ingredients, except the blueberries, and mix until everything is incorporated. Mixture will be very thick!
- Add your blueberries and use a silicone spatula (or a large spoon) to fold in gently. Mixture will be very thick and hard to mix - this is expected!
- Once blueberries are folded in, pour batter into your cake pan. You will need to press it down into place, it will be that thick. If your mixture is runny and you don't need to do this, add 1 Tbsp of oat flour and wait 3 - 5 minutes for it to thicken.
- Sprinkle your topping on top of the cake, if using. Place cake in middle rack in oven for 35 - 40 minutes, until top is golden brown and center is not jiggly. Allow to cool for a few minutes, slice, and enjoy!
This Buckle is best the day it is made. Since Oat Flour is so absorbent, it will dry out over time. You could store in the fridge for up to 4 days, but know that it will dry out a bit.
To freeze it, double wrap it in plastic wrap and then tinfoil. Should keep well frozen for up to 2 months.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 244Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 198mgCarbohydrates: 32gFiber: 3gSugar: 12gProtein: 6g
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