Sarah’s Story:

I grew up eating blueberry buckle every summer — my grandma made it with wild Maine blueberries and a buttery crumb topping. I’ve lightened it up over the years using less sugar and Greek yogurt instead of sour cream, but it still tastes just like I remember: soft, cakey, bursting with berries, and perfect with a cup of tea or coffee on the patio.

🫐 Blueberry Buckle Recipe

Ingredients:

Cake:

• 1 ½ cups all-purpose or white whole wheat flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup coconut sugar or light brown sugar

• 1 egg

• ½ cup Greek yogurt (or dairy-free yogurt)

• ¼ cup unsweetened almond milk

• ¼ cup avocado oil or melted coconut oil

• 1 tsp vanilla extract

• 1 ½ cups fresh or frozen blueberries (don’t thaw if frozen)

Crumble Topping:

• ¼ cup flour

• 2 tbsp coconut sugar or brown sugar

• 2 tbsp coconut oil or butter, softened

• Pinch of cinnamon

• Pinch of salt

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.

2. Mix the dry ingredients: In a bowl, whisk together flour, baking powder, and salt.

3. Whisk the wet ingredients: In another bowl, mix sugar, egg, yogurt, milk, oil, and vanilla until smooth.

4. Combine: Stir dry ingredients into wet until just combined. Gently fold in blueberries.

5. Make the topping: Combine all topping ingredients in a small bowl and mix until crumbly.

6. Assemble and bake: Pour batter into prepared dish. Sprinkle crumble topping evenly over the batter. Bake for 35–40 minutes, or until golden and a toothpick comes out clean.

7. Cool and serve: Let cool slightly before slicing. Great warm or room temp!

💡 Tips:

• Use wild blueberries if you can — they give the best flavor!

• Serve with Greek yogurt or coconut whip for a little extra.

• Freezes beautifully — just reheat gently in the oven or microwave.

🥣 Nutrition (per slice, based on 9 servings):

• Calories: ~210

• Protein: 4g

• Carbs: 25g

• Sugars: 10g

• Fat: 10g

• Fiber: 2g