Naming this berry dessert was probably the hardest part. That’s a good thing, right? Because really, naming fruit desserts boggles my mind, ya’ll; there are just too many names for the same thing! I have memories of a similar problem naming my recipe for vegan hot fruit bake. To be honest, I’m indecisive about this one and I need your help.
The recipe is probably for a blueberry buckle, almost definitely for crumb cake, which also means it’s coffee cake! Oh, and technically, I think it may even fall into the category of a fruit crumble!
Allow me to explain and then you can decide for yourself what this dessert really is, ok?
What’s the difference between buckle, crumb cake, and coffee cake?
By definition, a buckle dessert is fluffy cake with fresh fruit throughout (almost always blueberries) and a streusel topping. The name, blueberry buckle, is appropriate because as it bakes, the cake buckles under the weight of the fruit.
Fluffy cake – CHECK. We have almond flour cake, with a tiny bit of coconut flour to help add structure and moisture.
Fresh blueberries – CHECK. If you don’t have fresh berries, you can use frozen.
Streusel topping – CHECK. Streusel is a crumbly topping made with fat (butter), flour, sugar, and cinnamon.
Crumb Cake / Coffee Cake
Crumb cake is simply one type of coffee cake. So, this one is easy. It’s not one name or the other; it’s both.
Here’s where it can be a little confusing. The definition of a coffee cake is almost exactly what a buckle is, with one difference. Coffee cakes usually (but not always) have a ribbon of cinnamon running through them.
Crumbles are baked fruit desserts covered with streusel topping. It’s important to note that crumble topping does not have oats in it, and neither does the topping of my blueberry buckle.
For the record, a fruit dessert that has streusel topping made with oats is known as a crisp. They’re usually gluten free as well; like this coconut summer berry crisp.
7 simple ingredients you need to make this grain free blueberry cake-like dessert!
- Blueberries (fresh or frozen)
- Grain Free Flours (Almond flour and coconut flour)
- Baking Powder
- Unrefined sugar
- Butter or coconut oil
- Egg (or Flax egg)
- Non Dairy milk
Cinnamon is optional, but oh so heavenly!
P.S. this blueberry cake pairs quite nicely with whipped coconut frosting/creamor yogurt. Just sayin…
Blueberry Buckle Coffee Cake (Paleo, Gluten Free)
- Author: Lindsay Cotter
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10-12 servings 1x
This blueberry buckle is a fluffy almond flour coffee cake studded with fresh blueberries. The streusel topping gives the cake just a little bit of sweet crunch. It’s perfect for brunch or dessert. Low sugar, low carb, gluten free, and paleo-friendly.
- 1 1/4 c blanched almond flour
- 4 tbsp coconut flour
- 2 tsp baking powder
- 1/4 tsp salt (kosher salt)
- 1/2 c sugar-free substitute or 2/3 coconut or raw sugar (baking stevia, monk fruit, or works great or xylitol) – See notes
- 1/4 c softened butter or naturally refined coconut oil
- 2 whole eggs at room temp (vegan option: Flaxseed egg 1 tbsp + 2.5 tbspwater) – see notes for egg and vegan egg baking tips
- 4–6 ounces almond milk
- pinch of cinnamon
- 1 1/2 c blueberries
- 2 –3 tbsp butter or oil, chilled and sliced
- 1/3 c almond flour
- 2 tbsp sugar free substitute or coconut sugar (See notes for other sugar free options.)
- 2 tsp cinnamon (optional)
- extra berries
- Preheat oven to 350F. Line an 8×8 brownie/baking pan with parchment paper or grease well with non-stick cooking spray. Set aside.
- Sift your almond flour, coconut flour, baking powder, and salt together into a bowl.
- Beat 1/4 cup butter (or oil), sugar, and eggs with an electric mixer or stand mixer in a large bowl until smooth. Next, gently pour in the milk and mix/beat again until fluffy.
- Add the almond/coconut flour mixture to the wet ingredients and stir again. Note – When using coconut flour, the batter will be more course and/or thick.
- Finally, fold in the blueberries and spread batter into prepared pan. I like to sprinkle a little cinnamon on top of the batter or mix with blueberries before adding to the batter. This is optional.
- Set pan aside while you make the topping.
- Mix coconut sugar (or raw sugar), 1/3 cup almond flour, cinnamon, and chilled butter (or solid coconut oil) in a bowl and crumble with hands. Spread this on top of batter, then lightly press topping into batter using fingertips.
- Bake in preheated oven until golden on the edges and a toothpick inserted in the middle comes out clean, about 35 minutes. For best results, cover with foil the last 5-10 minutes to prevent burning more than desired. Let cool or place in fridge to chill before slicing.
- Sugar free sugar substitutes – Baking Stevia, Monk Fruit Sweetener, or Xylitol. Just reduce to 1/2 c for main batter. You may use raw sugar, coconut sugar, or brown sugar for this cake, however the sugar content will be higher than what the nutrition label says below (per slice).
- Egg free option/Vegan option – Replace egg with flax egg. Prepare your flax egg by combining your ground flaxseed with water. Allow to sit for 10-15 minutes until a gel/egg-like texture forms. Fold this in with your batter when combining wet/dry ingredients. Baking times will vary. Check at 25-30 minutes for doneness. Let cool and then sit in fridge to set for 10 minutes before slicing.
- For a softer crumble like cake use only one egg, versus two. It will be very soft when slicing, so best to wait and slice once cooled or chilled a bit in the fridge. Equally delicious!