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Blueberry Buckle

Blueberry Buckle
Chef:Jennifer Colburn


Jennifer Colburn is a passionate vegan chef, food blogger, and a wellness advocate. She studied 5 years of holistic nutrition with Clayton College of Natural Health while working for Gold’s gym as a lead personal trainer. She is currently a mama of twins, avid runner and owner of a vegan lifestyle website, The Vegan Seed. There, you will find a garden variety of natural living, vegan food recipes, and essential oil posts. Jennifer is thrilled to be able to share with you her life and love of vegan food, and a healthy lifestyle.

This Blueberry Buckle is a healthy, sweet, gluten free and vegan breakfast dish that combines fresh blueberries and our Epic Protein : Original with a crumble topping of ground walnuts, pecans and brown sugar. Enjoy!


Blueberry Buckle Mix

  • 2 cups gluten free flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup dairy free butter
  • 1 flax egg (whisk together the ground flax seeds and water until well combined, then place in the fridge to set for 15 minutes)
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1 serving Epic Protein : Original
  • 2 cups fresh blueberries

Crumble Topping

  • 1/2 cup ground walnuts
  • 1/2 cup pecans ground
  • 1/2 cup vegan brown sugar, packed
  • 1/2 cup gluten free flour
  • 4 Tbs. dairy free butter
  1. Prep by preheating oven to 375 deg F and greasing a 9″ x 9″ cake pan.
  2. For the crumble, mix all ingredients with a fork until butter is well incorporated.
  3. In a medium-sized bowl, blend the flour, baking powder, Epic Protein : Original and salt.
  4. For the buckle, in a separate bowl, mix the sugar, butter, flax egg and vanilla with a beater, slowly adding the almond milk and flour mixture in alternating turns.
  5. Stir in the blueberries by hand.
  6. Pour the mixture into the cake pan, and then sprinkle the crumble on top.
  7. Bake for 40-45 minutes or until a toothpick comes out clean.
  8. Cool for 10 minutes before serving.
  9. Enjoy!


Makes approx. 12-16 servings.

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Blueberry Buckle


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