During my recent trip to Africa, one of the hotels we stayed at served a scrumptious gluten-free lemon blueberry loaf. The kids devoured it! As we munched away in safari bliss, I couldn’t help but think of my friend Danielle who runs a website called The Inherited Plate. Her Blueberry Buckle with Crumble Topping offers up the same amazing flavors. It’s simply divine and way too good not to share with you!
Below, I’m dishing up my adaptation of her brilliant buckle. I’ve made a few tweaks to her original recipe, to make it gluten-free and a bit better-for-you. Enjoy!
Blueberry Buckle Recipe
The Best Blueberry Buckle Recipe
- ⅔ cup brown sugar
- ⅔ cup all-purpose gluten-free flour*
- 2 teaspoon cinnamon
- ½ cup (1 stick) unsalted butter, cut into small pieces**
- 2 cups all-purpose gluten-free flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ¼ cup (1/2 stick) unsalted butter, softened
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk, coconut milk, or almond milk
- 3 cups fresh blueberries***
Preheat oven to 375 degrees F.
Prepare a greased and floured 9” cake pan.
For the topping: Mix sugar, flour, and cinnamon in a small bowl. Cut in butter until crumbly. Set topping aside.
For the batter: Whisk flour, baking powder, and salt in a medium-sized bowl.
In another bowl, cream sugar, butter, egg, and vanilla on medium speed using a handheld mixer or standing mixer.
Add the milk and flour alternately to the creamed mixture in 1/3’s, ending with the flour and making sure not to overmix.
Fold in the berries. Pour batter into pan.
Sprinkle topping over batter.
Bake 40-45 minutes, or until a cake tester or toothpick comes out clean. Allow to cool slightly and remove from pan. Do not over-bake!
*GF Flour: Choose a blend with xanthan gum in it already, like Cup4Cup or Bob Red Mill's 1-to-1. If your blend doesn't already contain xanthan gum, add 1 teaspoon to your flour.
**To make this recipe dairy-free, swap coconut oil for butter.
***Swap for frozen if you can't find great fresh ones.