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Gluten-free Blueberry Buckle

Gluten-free Blueberry Buckle

This tender gluten-free blueberry buckle bakes with a plush vanilla cake base, juicy blueberries, and a cinnamon crumb topping. It is sturdy enough to slice cleanly but soft enough to serve warm with coffee or tea.

Prep: 20 min · Cook: 45 min · Total: 65 min · Serves: 8

Ingredients

  • 2 tsp vanilla extract
  • 0.33 cup light brown sugar (packed)
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 0.75 cup granulated sugar
  • 0.25 cup whole milk (at room temperature)
  • 4 tbsp unsalted butter for topping (cold and cubed)
  • 0.5 cup gluten-free all-purpose flour for topping (with xanthan gum)
  • 0.5 cup plain greek yogurt (at room temperature)
  • 1.5 tsp baking powder
  • 2 cups fresh blueberries (rinsed and dried)
  • 6 tbsp unsalted butter for cake (softened, plus more for greasing)
  • 1.5 cups gluten-free all-purpose flour for cake (with xanthan gum)
  • 2 large eggs (at room temperature)

Instructions

  1. Position a rack in the center of the oven and heat the oven to 350°F (175°C) for at least 15 minutes so the temperature is fully stabilized.
  2. Grease an 8-inch square metal baking pan with a thin layer of softened butter, then line the pan with parchment paper so two sides overhang by about 2 inches for easy lifting.
  3. Make the crumb topping by combining 0.5 cup gluten-free all-purpose flour for topping, 0.33 cup packed light brown sugar, 1 tsp ground cinnamon, and 0.25 tsp of the fine sea salt in a medium bowl with a fork for about 30 seconds.
  4. Add 4 tbsp cold cubed unsalted butter for topping to the bowl and rub it into the dry ingredients with your fingertips or a pastry cutter for 2-3 minutes, until the mixture forms pea-size crumbs with a few larger clusters; refrigerate the topping while you make the batter.
  5. Whisk 1.5 cups gluten-free all-purpose flour for cake, 1.5 tsp baking powder, and the remaining 0.25 tsp fine sea salt in a separate medium bowl for 30 seconds, until the leavening is evenly distributed.
  6. Place 6 tbsp softened unsalted butter for cake and 0.75 cup granulated sugar in a large mixing bowl, then beat with an electric mixer on medium speed for 2-3 minutes, until the mixture looks pale, fluffy, and slightly increased in volume.
  7. Add the 2 large eggs one at a time to the butter mixture, beating on medium speed for about 30 seconds after each addition, then beat in 2 tsp vanilla extract until the batter looks smooth and creamy.
  8. Stir 0.5 cup plain Greek yogurt and 0.25 cup whole milk together in a liquid measuring cup with a spoon for about 15 seconds, until loosened and pourable.
  9. Add half of the dry flour mixture to the large bowl and mix on low speed for 20-30 seconds, then add the yogurt-milk mixture and mix for 20 seconds before adding the remaining dry mixture and mixing just until no dry streaks remain; the batter should be thick and spoonable.
  10. Fold 2 cups rinsed and dried fresh blueberries into the batter with a flexible spatula for 20-30 seconds, using gentle strokes so most berries stay whole and evenly distributed.
  11. Scrape the batter into the prepared 8-inch square pan and spread it into an even layer with an offset spatula, pushing the batter into the corners without compacting it.
  12. Scatter the chilled crumb topping evenly over the batter, leaving some larger clusters intact so the surface bakes into a craggy cinnamon crust.
  13. Bake the buckle in the 350°F (175°C) oven for 42-45 minutes, rotating the pan once after 25 minutes, until the topping is golden brown, the edges pull slightly from the pan, and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
  14. Set the pan on a wire rack and cool the buckle in the pan for at least 30 minutes, until the crumb topping firms and the cake can be lifted without breaking.
  15. Use the parchment overhang to lift the buckle onto a cutting board, then slice it into 8 squares with a serrated knife and serve warm or at room temperature.

Nutrition (per serving)

  • Calories: 344
  • Protein: 5 g
  • Fat: 15 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Sugar: 28 g
  • Sodium: 246 mg

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