Blueberry buckle with cashew ginger streusel

A traditional coffee cake similar to bublanina and other desserts. Trade the cashews for walnuts for something more traditional.


For the buckle
2 cups wheat flour (1)
2t baking powder
1/4t coarse sea salt
3/4 cup unsweetened soy milk
1 cup sugar (2)
1T ground flax meal
1/4 cup, 1/2T and 1 1/2T plant-only shortening, divided
2 1/2 cups blueberries, 1/2 cup reserved

For the streusel
1/4 cup cashews, chopped
1/4 cup sugar (2)
1 1/2T wheat flour
1/2t dried ground cinnamon
1/4t dried ground ginger
1 1/2T plant-only shortening
1/4t coarse sea salt


Preheat the oven to 375F.
In a large bowl, combine the flour, baking powder and sea salt.
Cream the sugar, soy milk, 1/4 cup shortening and flax seed.
Combine the wet and dry ingredients to form a dough.
Add 2 cups blueberries until well mixed throughout the batter.
Grease a 9″ x 9″ baking pan with 1/2T shortening.
Add the batter to the pan and add the remaining blueberries over the top.
Mix the streusel ingredients until well-combined and crumble over the top.
Bake on the middle rack for 25-30 minutes until a fork comes out clean. Ovens vary; use the color, texture, and a fork test as a guide.
Turn off the heat and let cool in the oven for 10 minutes.
Remove from the oven, let cool another 10 minutes, slice and serve warm, or let cool 30 minutes, cover with plastic wrap and refrigerate over night.

1. The harder the flour, the more rustic the texture. Use cake flour for something light and airy.

2. A growing number of cane sugars are bleached without the use of animal bone charcoal. Organic cane sugar, beet sugar, and otherwise unbleached sugars are typically fine.


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