This recipe has been a family favorite for as long as I can remember. It’s one of those recipes that brings back warm, nostalgic memories of home and family times sitting around the supper table. It even reminds me how blueberry picking was a family event and how we would always remind mom to make blueberry buckle with fresh blueberries. However, I have now created a gluten free version that is just as delicious as it was previously but without all that gluten.
We are not on a gluten free diet but since I enjoy experimenting with all kinds of different flours to test them out, I decided to give it a try. I was quite happy with how this turned out and this flour will now have a permanent space in my pantry.
I love how easy this is to put together! It is light and buttery and chock full of juicy, plump blueberries. The streusel topping gives it a delicious, sweet crunch. We like it best served warm with milk, but it would also be good with ice-cream or even a cup of hot coffee or tea.
I also like it because it’s not super heavy and is good with basically any meal or snack any time of day. It’s the very description of yum. 🙂
Gluten Free Blueberry Buckle
A light, buttery cake with blueberries and a crunchy streusel topping
Ingredients
- 3/4 cup organic cane sugar
- 1/4 cup butter
- 1 egg
- 2 cups gluten free flour blend
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 3/4 cup milk
- 2 cups fresh or frozen blueberries
- Topping...
- 1/2 cup organic brown sugar
- 1/3 cup gluten free flour blend
- 1/4 cup soft butter
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. In a medium bowl or stand mixer, cream sugar and butter. Add egg and beat on high speed until light and fluffy.
- Add dry ingredients and milk. Mix until smooth. Gently fold in blueberries.
- Grease a 13 by 9 baking dish. Pour in the batter and smooth out evenly in the pan. Set aside.
- For the topping, stir together the brown sugar, flour, butter and cinnamon. The topping should be like a dry, crumbly mix when you're done.
- Spread evenly on top of the batter. Put in the oven and bake for 35 to 45 minutes. The top should be a golden brown.
- Serve warm with milk or ice cream. Store leftovers in a tight container in the fridge.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 261Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 267mgCarbohydrates: 43gFiber: 1gSugar: 22gProtein: 4g
Nutritional information is not guaranteed accurate.