Ahhh blueberry buckle, a base of moist, fluffy, cinnamon cake, with a layer of blueberries, topped with a buttery golden crumble topping. This recipe combined all my favourite things- vegan cake, wild blueberries and crumble topping! For this recipe, we use a homemade vegan buttermilk, which is actually easier to make than you think; its just two ingredients! Nondairy milk (I used oat) and vinegar (I used apple cider vinegar) or lemon juice.
I am recommending you enjoy this summery dessert warm, straight out of the oven with a dusting of icing sugar or a big scoop of coconut whipped cream. I did a quick drop off of two slices of warm Buttermilk Blueberry Buckle to my parents when I made it and it got rave reviews from my dad, who is also a blueberry lover.
The buttermilk is important in helping the cake layer rise and stay fluffy. The vinegar reacts with the baking soda to give it a nice lift, since there are no eggs present to do it!