Gluten-Free Blueberry Buckle

Recipe by King Arthur Test Kitchen
20 Reviews 4.9 out of 5 stars

"Buckle" is simply an old-fashioned American word for a single-layer berry cake. In this case we add blueberries to a simple vanilla batter and scatter cinnamon streusel on top, yielding a cake that's equally good for breakfast or dessert. 

We know you’ll love this gluten-free version of our Blueberry Buckle Coffee Cake recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a tender, berry-filled, cinnamon-y cake that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
20 mins
Bake
45 to 55 mins
Total
1 hr 5 mins
Yield
one 8" square or 9" round cake
Gluten-Free Blueberry Buckle
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Instructions

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  1. Preheat the oven to 375°F. Lightly grease an 8" square or 9" round pan; make sure your pan of choice is at least 2" deep.

  2. To make the streusel topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Work in the butter until the mixture becomes evenly crumbly. Set aside.

  3. To make the cake: In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt.

  4. In a separate bowl or the bowl of a stand mixer fitted with the flat beater attachment, beat together the sugar, butter, and vanilla until combined. Then add the egg and mix until combined.

  5. Add the flour mixture and the milk alternately to the sugar/butter mixture, beginning and ending with flour. Gently stir in the blueberries.  

  6. Using a small flexible or offset spatula, spread the batter into the prepared pan. (If using frozen blueberries, the batter will begin to solidify, so work quickly here. If the batter is difficult to spread, wet your hands and gently pat the batter into an even layer.) Sprinkle the streusel on top.

  7. Bake the cake for 45 to 50 minutes, or until a toothpick or knife inserted into the center comes out clean.

  8. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or to transfer to a serving plate, loosen the sides with a knife or spatula. Holding the pan in one hand, gently tip the cake out onto your other hand, remove the pan, and turn the cake topping-side up onto a serving dish.

  9. Storage information: Store the Gluten-Free Blueberry Buckle, covered, for a couple of days at room temperature; wrap securely and freeze for longer storage.

Tips from our Bakers

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

  • If using frozen blueberries, rinse them under cold water until the water runs clear to avoid turning the batter purple/grey.

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