Comments on: Vegan Blueberry Buckle – No Oil Added!

By: Robyn

Robyn — Mon, 29 Jul 2024 17:48:27 +0000

I have made this twice, subbing in ap flour, vanilla for lemon and frozen berry mix for blueberries.

Fantastic!

Thanks for the recipe!

By: Nancy Alemany

Nancy Alemany — Sun, 31 Mar 2024 04:30:33 +0000

Wow, thanks for this recipe for blueberry buckle. As a child, I loved blueberry buckle even more than blueberry pie. the thicker the layer of blueberries between the cake layer and the crumble layer the better. I will be trying this very soon.

By: Cory Leonard

Cory Leonard — Wed, 17 Nov 2021 10:56:46 +0000

Very good! I made only roughly about as directed, a bit sloppy on the measurements (as always for me).I didn’t have sugar, so I used powder sugar instead and it was still OK. I only had old fashioned oats which did not really thicken the crumble the same as regular oats would, so I added a bit more oats and dropped that on. I subbed a squeeze of lemon juice for the lemon flavor, added some vanilla to the batter and some cinnamon to the crumble. I under baked a little, because I prefer under to over baked (30 minutes). This recipe seems really good for “relaxed” bakers. I made all those small changes, and it was still very tasty and with nice textures. I’d say this is hard to mess up! I’ll be trying many variations!

By: Clair

Clair — Thu, 04 Mar 2021 23:41:07 +0000

Thank you Kathy for this fantastic recipe. I’ve used it twice to make the Blueberry Buckle. I used whole grain Einkorn flour in lieu of the whole wheat flour, and substituted Erythritol for the sugar. Einkorn flour requires less liquid, so I made some ad-hoc adjustments on the go until consistency of the dough seemed right. Today, I made it with apples (with the skin on cut into blueberry sized chunks), raisins soaked in rum extract, and ceylon cinnamon. I also coarsely ground the rolled oats for the topping, and added 1 TBSP margarine.. Baked for the full 40 minutes in a Breville toaster oven. Hubby’s reaction: “This is it”. Guess this is my go-to recipe from now on!!

By: Kathy Hester

Kathy Hester — Sat, 12 Sep 2020 17:33:17 +0000

In reply to Karen Ricketts. I'm so glad you like it! <3

By: Karen Ricketts

Karen Ricketts — Sat, 12 Sep 2020 16:24:51 +0000

Great combination of moist cake, crumble and juicy berries. I baked it the full 40 minutes to get the center cooked. It’s disappearing really fast!

By: pat

pat — Fri, 03 Aug 2018 09:45:34 +0000

This is by far the best dessert recipe I’ve made in a long time. You can’t tell it’s oil free, the cake has a wonderful texture and the crumble is perfect. I’ve been making this since you first posted it and everyone loves it (even my non vegan friends). Definitely a perfect dessert for summer or any time. I agree with the above comment. Definitely five stars.

By: Pat

Pat — Sun, 02 Jul 2017 11:18:54 +0000

This was so good! I’m always looking for oil free baking recipes and I couldn’t believe the texture and flavors of this one. I couldn’t stop eating it, and as a bonus, it’s pretty easy to make too. Thank you.
P.S. I can’t get the stars to register but this is a definite five star.