I don’t know about you, but I am in love with blueberries. They are a powerful little berry. They’re super high in antioxidants, and did you know they actually have anti-aging effects? That’s why we start each day with a shot of organic blueberry juice.
My two-year old loves snacking on frozen blueberries. Her fingers and mouth get stained and stay stained most of the day. Her clothes undoubtedly get spotted with blue smears, as does the floor. Sometimes I even find a smooshed blueberry on the dog.
All in a day’s work.
My Dad loves blueberries too. I think the three of us share some serious genealogy (hello sweet tooth). My Dad loved this Blueberry Buckle, it was one of his Father’s Day treats – the way to his heart is through his sweet tooth.
Gluten-Free, Egg-Free, and Dairy-Free Blueberry Buckle
Inspired by Anna Olsen
½ cup coconut oil, room temperature
½ cup coconut sugar
3 tbsp applesauce
1 tsp vanilla
½ cup quinoa flour or brown rice flour
½ cup millet flour
½ cup arrowroot flour
2 ½ tsp baking powder
½ tsp sea salt
½ cup non-dairy milk (I used almond milk)
2 cups frozen or fresh blueberries
1/3 cup coconut sugar
1/3 cup millet flour
½ tsp cinnamon
3 tbsp coconut oil, room temperature
Preheat your oven to 350 degrees F. Grease a 9-inch round spring form pan.
Cream coconut oil and sugar (cane sugar or sucanat would work too). Add applesauce and vanilla and beat until well combined.
Sift together quinoa flour (or brown rice flour if you’re looking for a more mild flavor), millet flour, arrowroot, baking powder and sea salt. Add alternately with milk until combined. Scrape batter into cake pan and smooth with a spatula.
Prepare the buckle topping by combining sugar, flour, and cinnamon in a small bowl. Work in coconut oil with your fingers until thoroughly combined.
Sprinkle berries on top of batter and then sprinkle with buckle topping. Bake at 350 degrees for 45-55 minutes – test with a toothpick for doneness.
I made mine the night before and served it for Father’s Day brunch. It was delicious.
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