Soft & Fluffy Vegan Blueberry Buckle

1 hr 35 minMakes 9–12 squares

A tender vegan cake studded with blueberries, topped with fresh berries and a vanilla crumble.

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prepPreheat oven to 350°F / 175°C
prepGrease and line a 9×9 in / 23×23 cm baking pan with parchment paper
150 g granulated sugar	Whisk sugar & flour, fork in butter & vanilla				Top with reserved blueberries, then crumble	Bake 350°F / 175°C, 60–65 min until clean	Cool in pan 10 min, slice & serve warm
150 g all-purpose flour or gluten-free 1:1 baking flour
113 g vegan butter, melted
1 tsp vanilla extract
250 g granulated sugar	Whisk butter, sugar, yogurt, buttermilk & vanilla	Stir in flour, baking powder, soda & salt	Fold in coated blueberries	Pour into pan, spread to edges
113 g vegan butter, melted and cooled
170 g dairy-free yogurt or vegan sour cream, room temperature
180 g vegan buttermilk, room temperature
1 tbsp vanilla extract
1 tsp vanilla bean paste
375 g all-purpose flour or gluten-free 1:1 baking flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
570 g fresh blueberries (for batter, coated with 1 tbsp flour)
125 g fresh blueberries (for topping)

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