Healthy Blueberry Buckle Cake (sos-free & gluten-free)
Special recipe celebrating Mother's Day by recreating one of my favorites my mom use to always make - blueberry buckle.
Our blueberry buckle goes wonderful with a cup of tea or coffee at brunch or for dessert. The recipe is easy, quick (only 30 mins), and will impress the entire family!
You always can easily change the recipe with other fruit such as raspberries, strawberries, cherries, or even mixed berries.
Feel free to use frozen or fresh fruit - works with either!
Print the recipe here:
Healthy Blueberry Buckle Cake By: The Jaroudi Family Serves 8-10 9-inch square pan Ingredients: Wet 1 cup non-dairy milk unsweetened + 2 tsp apple cider vinegar [Mix and set aside] 1 tbsp ground flax meal + 3 tbsp water [Mix and set aside] 1/2 cup apple sauce 1/2 cup date paste 2 cups blueberries (Fresh or frozen) blueberries Dry 2 cups oat flour 1 tsp baking powder 1 tsp baking soda 1 tbsp cinnamon Topping 3/4 cup rolled oats 1/2 cup date paste 1/3 cup oat flour 2 tbsp nut butter (or applesauce) Extra blueberries [optional] Directions: Preheat your oven to 350 degrees Mix together the wet ingredients and dry ingredients Add the cake batter into your baking dish (I like using a 9in square) [Use parchment paper if you do not have silicone] Mix together the topping ingredients Sprinkle the mixed toppings all over the blueberry buckle cake batter Pat gently the toppings -- secure them into the batter Bake for 30 minutes until golden brown Let cake cool completely before removing from pan
I hope you'll give this recipe a try, and let us know if you liked them!
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Wishing you all the best,
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