Gluten Free Blueberry Buckle
Indulge in the irresistible charm of this Gluten-Free Blueberry Buckle, a delightfully moist and tender coffee cake bursting with fresh blueberries and topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or a sweet treat any time of day, this easy-to-make recipe combines gluten-free all-purpose flour with almond milk for a light yet hearty texture, making it ideal for those with gluten sensitivities. The crumbly brown sugar topping adds just the right amount of sweetness and crunch, perfectly complementing the juicy blueberry-filled batter. Ready in under an hour and serving eight, this dessert pairs beautifully with a hot cup of coffee or tea and is sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 4 tablespoons Unsalted butter (softened)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cups Almond milk (or other non-dairy milk)
- 2 cups Fresh blueberries
- 0.5 cups Brown sugar
- 0.5 cups Gluten-free all-purpose flour (for streusel)
- 1 teaspoon Ground cinnamon
- 4 tablespoons Unsalted butter (melted)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish and set aside.
In a medium bowl, whisk together 1.5 cups of gluten-free all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the granulated sugar and 4 tablespoons of softened butter until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the fresh blueberries using a spatula.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
To make the streusel topping, combine the brown sugar, 0.5 cups of gluten-free all-purpose flour, and ground cinnamon in a small bowl. Stir in the melted butter until the mixture becomes crumbly.
Sprinkle the streusel mixture evenly over the batter in the baking dish.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for at least 15 minutes before slicing and serving.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 472.3 g | 172% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 251.6 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 408 mg | 31% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 539 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
