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The Best Blueberry Buckle Recipe

Course Desserts



  • cup brown sugar
  • 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***


  1. Preheat oven to 375 degrees F.

  2. Prepare a greased and floured 9” cake pan.

  3. For the topping: Mix sugar, flour, and cinnamon in a small bowl. Cut in butter until crumbly. Set topping aside.

  4. For the batter: Whisk flour, baking powder, and salt in a medium-sized bowl.

  5. In another bowl, cream sugar, butter, egg, and vanilla on medium speed using a handheld mixer or standing mixer.

  6. Add the milk and flour alternately to the creamed mixture in 1/3’s, ending with the flour and making sure not to overmix.

  7. Fold in the berries. Pour batter into pan.

  8. Sprinkle topping over batter.

  9. 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!

Recipe Notes

  • *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.