Blueberry Buckle Cake

School Night Vegan

Such an easy little blueberry cake to whip up, slice, and share (or devour..). It’s the perfect combo between a soft, moist, blueberry sponge, and a crunchy, cinnamony crumble. Perfect for your afternoon working-from-home coffee break.

Ingredients

  1. For the Crumble
  2. 65g plain white flour
  3. 65g granulated sugar
  4. 55g vegan butter
  5. 1t ground cinnamon
  6. Pinch flaky sea salt
  7. For the Cake
  8. 1tsp ground psyllium husks (or 1T ground flax/linseed) + 4t water
  9. 260g plain white flour
  10. 2 tsp baking powder
  11. ¼ t fine sea salt
  12. 55g vegan butter, at room temperature
  13. 100g granulated sugar
  14. 50g light muscovado sugar
  15. 1tsp vanilla extract
  16. 2 tsp lemon zest
  17. 240ml vegan soy yogurt, unsweetened and unflavoured

Preparation

  1. Preheat the oven to 190c. Grease a 20x26cm baking dish or cake tin.

To Make the Crumble

  1. Place all the crumble ingredients in a medium bowl. Using a pastry cutter or two knives, chop everything together until you have a lumpy, crumbly texture. If you like your crumble much finer, rub the mixture between your finger-tips to break up the lumps of butter. Set aside.

To Make the Cake

  1. In a small bowl mix together the psyllium husks and water. If using ground flax/linseeds instead, use 1 tablespoon of seeds and 2 tablespoons of water instead.
  2. In a medium bowl, combine the flour, baking powder, and fine sea salt. Whisk well to combine. Set aside.
  3. In a separate medium bowl, place the vegan butter. Using a stand mixer or a hand mixer, beat the butter for a minute or until smooth and light. Add the thickened psyllium husks, sugars, vanilla, and lemon zest and beat again to combine. Note that psyllium husks like to clump together, so be sure to beat until smooth.
  4. Alternating between the soy yogurt and the flour mixture, add a few spoonfuls at a time, beating to combine between each addition. Once fully combined, add the soy milk and beat for a final time. You should now have a thick cake batter.
  5. Add ¾ of the blueberries and very gently fold them into the batter. Transfer the batter to the prepared baking tray or cake tin and spread smooth with the back of a spoon. Top with the remaining blueberries.
  6. Finally, top the cake with the crumble topping and place in the preheated oven for 30-35 minutes or until puffed in the centre and the crumble is browned nicely.
  7. Remove once baked and allow to cool fully on a wire cooling rack before slicing and serving.

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