Eggless Blueberry Buckle is tender, moist, and loaded with fresh blueberries with a fresh citrus flavor from lemon zest. It is topped with buttery, sweet, and crunchy streusel, making it a delicious treat!
Making the Eggless Blueberry Buckle is easy and requires only a few ingredients. It is a perfectly sweetened, fruity dessert that can be enjoyed anytime!
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What is a Buckle?
A buckle is a streusel-topped cake loaded with fresh fruits stirred in the batter. A traditional buckle has a cake-like batter and is topped with fresh fruits. As the cake rises, it ‘buckles’ around the fruit.
Eggless Blueberry Buckle with Crumb Topping
This eggless cake is studded with fresh blueberries and topped with sweet and buttery streusel—hence, it’s called blueberry buckle!
If you are familiar with my baking recipes, you may know I love to bake desserts using fresh fruits. I have already posted quite a few recipes using fresh blueberries. Again, I am excited to share another blueberry cake recipe without eggs!
This eggless blueberry buckle is tender, moist, perfectly sweetened, and loaded with blueberries. Moreover, adding lemon zest provides a fresh citrus note and flavor.
The recipe is easy, requires few ingredients, and does not require an electric mixer. I made the buckle with melted butter, so there was no need to cream the butter and sugar. And believe me, the cake is still soft and fluffy with perfect, tender crumbs.
There is no need for an egg replacer for this eggless blueberry buckle, but I highly recommend using full-fat sour cream. Only if you can not get sour cream, use yogurt.
Why You Will Love This Cake
- Eggless Blueberry Buckle is tender and moist with soft crumbs.
- The base is topped with buttery, sweet, and crunchy streusel.
- It is loaded with fresh blueberries and has a fresh citrus flavor.
- Making the blueberry buckle is easy to make with only a few ingredients.
- It is eggless and vegetarian.
Ingredients and Notes
For The Crumb Topping
- Sugar: I used dark brown and white granulated sugar for the crumb topping. You can use only dark or light brown sugar if you want.
- All-Purpose Flour: I used unbleached all-purpose flour, and I recommend using the same.
- Salt: Salt elevates the flavors; do not skip it.
- Ground Cinnamon: Ground cinnamon adds a warm flavor to the Blueberry Buckle, but you can skip it.
- Butter: Use unsalted and cold butter and cut in the small cubes.
For The Eggless Blueberry Buckle
- All-Purpose Flour: I used unbleached all-purpose flour, and I recommend using the same. It is also essential to measure the flour correctly, preferably with a kitchen scale.
- Baking Powder: Baking powder is a leavening agent and is absolutely necessary for the eggless blueberry buckle.
- Salt: It gives a nice contrast to the sweetness of the cake.
- Lemon Zest: Lemon zest provides refreshing and zesty flavors to the Blueberry Buckle. You can skip it, though I highly recommend it. You can also use orange zest if you prefer that.
- Blueberries: I used fresh blueberries, and I highly recommend using fresh berries. But, if you only have frozen blueberries, you can use them without thawing. Also, add frozen blueberries to the cake batter and not in the flour.
- Butter: Butter makes the blueberry buckle flavorful and so delicious. Use unsalted and melted butter for this recipe. I have not tried the recipe using oil.
- Sugar: I used granulated sugar for the cake and brown sugar for the crumb topping.
- Sour Cream: Sour cream provides moisture to this eggless blueberry buckle, and I recommend using full-fat sour cream for the rich and extra moist texture. However, you can use full-fat or whole-milk yogurt if you do not have sour cream.
- Vanilla: Use pure vanilla extract for the best flavor.
- Milk: For this recipe, you can use whole or 2% milk, but do not use fat-free dairy.
How To Make Eggless Blueberry Buckle
Making The Crumb Topping
- Mix brown sugar, granulated sugar, flour, salt, and ground cinnamon in a bowl.
- Add butter cubes and use your fingers to rub the butter into the mixture until it clamps together and resembles wet sand.
- Set it aside.
Baking The Eggless Blueberry Buckle
- Combine flour, baking powder, lemon zest, and salt in a medium bowl and whisk well.
- Gently fold fresh blueberries into the flour mixture.
- If you use frozen blueberries, do not add them to the flour mixture; instead, add them to the final batter without thawing.
- Add melted butter, sour cream, sugar, and vanilla to a large bowl.
- Whisk well until everything is well combined.
- Now, add milk and stir well to combine.
- Add dry ingredients to wet in 2-3 parts and gently mix until combined.
- Do not overmix.
- The batter will be thick.
- Spread the eggless blueberry buckle batter in an even layer in the prepared pan.
- Top the batter with the crumb topping and lightly press the crumb so it sticks to the batter.
- Bake for 38-42 minutes or until a skewer inserted into the center comes out clean.
- Remove from the oven and let the blueberry buckle cool entirely before slicing.
Storing Suggestions
- Once the eggless blueberry buckle is cooled completely, serve it immediately or store it at room temperature, tightly covered, for 2 days.
- The leftover Blueberry Buckle, tightly covered, can be refrigerated for up to 5 days.
Baking Tips For Eggless Blueberry Buckle
Measuring The Ingredients: Use a kitchen scale to measure the ingredients for the best results.
Sour Cream: Sour cream makes the cake extra tender and moist and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
Lemon Zest: I highly recommend using lemon zest for fresh and summer flavors.
Mixing The Batter: Do not overmix the batter to get a soft, tender blueberry buckle.
FAQ
I highly recommend using fresh blueberries. Frozen blueberries bleed too much in the batter, so I prefer fresh berries. But if you do not have fresh blueberries, you can definitely use frozen ones. Add the frozen berries without thawing to the final batter.
More Blueberry Desserts
Recipe Card
Eggless Blueberry Buckle
Ingredients
For The Crumb Topping
- ¼ cup (50g) brown sugar
- ¼ cup (50g) granulated sugar
- ½ cup (60g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup (57g) unsalted and cold butter, cut into cubes
For The Buckle
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- Zest of one lemon
- 1½ cups (180g) fresh blueberries
- 6 tablespoon (85g) unsalted butter melted
- ⅔ cup (140g) granulated sugar
- ½ cup (120g) sour cream
- 2 teaspoon vanilla
- ½ cup (120ml) milk
Instructions
- Preheat the oven to 350°F (180°C). Generously grease an 8 X 8 baking pan with oil spray or butter. Set aside.
Making The Crumb Topping
- Mix brown sugar, granulated sugar, flour, salt, and ground cinnamon in a bowl.
- Add butter cubes and use your fingers to rub the butter into the mixture until it clamps together and resembles wet sand. Set it aside.
Making The Blueberry Buckle
- Combine flour, baking powder, lemon zest, and salt in a medium bowl and whisk well.
- Gently fold fresh blueberries into the flour mixture. If you use frozen blueberries, do not add them to the flour mixture; instead, add them to the final batter without thawing.
- Add melted butter, sour cream, sugar, and vanilla to a large bowl. Whisk well until everything is well combined. Add milk and stir well to combine.
- Add dry ingredients to wet in 2-3 parts and gently mix until combined. Do not overmix. The batter will be thick.
- Spread the batter in an even layer in the prepared pan. Top the batter with the crumb topping and lightly press the crumb so it sticks to the batter.
- Bake for 38-42 minutes or until a skewer inserted into the center comes out clean.
- Remove from the oven and let the blueberry buckle cool entirely before slicing.
Storing Suggestions
- Once the buckle is cooled completely, serve it immediately or store it at room temperature, tightly covered, for 2 days.
- The leftover Blueberry Buckle, tightly covered, can be refrigerated for up to 5 days.
Notes
- Measuring The Ingredients: Use a kitchen scale to measure the ingredients for the best results.
- Sour Cream: Sour cream makes the cake extra tender and moist and gives it a creamy texture. You can use plain yogurt instead of sour cream, but for the rich, moist, creamy texture, use only a full-fat variety.
- Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
- Lemon Zest: I highly recommend using lemon zest for fresh and summer flavors.
- Mixing The Batter: Do not overmix the batter to get a soft, tender blueberry buckle.
Thanks for coming! Let me know what you think.