It’s blueberry season! I love pie, but I’m usually too lazy to make a pie crust most nights. If you haven’t heard of a buckle before it has a cake bottom that’s topped with lots of blueberries and then finished off with an oat crumble.
Since I know many of you are on oil-free diets I adapted this recipe to be oil-free as well as soy-free and nut-free. It does use sugar, but you could experiment with the recipe to use your favorite sweetener.
You could also use a gluten-free baking mix in place of the whole wheat pastry flour and make it gluten-free too.
You layer fresh blueberries over the cake batter and then top that with the oat crumble. Then just bake and eat!
You could make this with any berry you have on hand, but it’s actually usually made with blueberries. I’m thinking of trying one with peaches and use vanilla extract in place of the lemon oil.