Gluten Free Blueberry Buckle Cake
This classic "Buckle" cake is a cross between a coffee cake and your favorite dessert cake. The streusel topping sinks in along with the berries and permeates the entire cake, making it yummy, through and through!
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Servings: 10 Serves 10
Calories: 328kcal
Equipment
2 cups blueberries
Ingredients
Cake:
- 2 (270) cups (grams) gfJules Gluten Free All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 2 teaspoons fresh lemon zest
- 4 Tablespoons butter or vegan alternative room temperature
- 3/4 cup granulated sugar
- 1 large egg OR 1 tablespoon flaxseed meal steeped in 3 tablespoons of warm water for 5 minutes
- 1 teaspoon pure vanilla extract
- 3/4 cup milk dairy or non-dairy (coconut milk or soy milk work well)
- 2-3 cups fresh whole blueberries + more gfJules Flour to roll berries in
Topping:
- 1/2 cup light brown sugar
- 1/3 (45) cup (grams) gfJules Gluten Free All Purpose Flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg or allspice
- 1 teaspoon baking powder
- 4 Tablespoons butter or vegan alternative chilled & cubed
Instructions
- Preheat the oven to 325 degrees F.
- Spray a 9 by 9-inch baking dish or round springform pan (as pictured) with oil and set aside.
- In a medium mixing bowl whisk together the gfJules Flour, baking powder, salt, ground cinnamon and lemon zest. Set aside.
- Beat together the butter and sugar in a large mixing bowl on medium speed until light and fluffy, approximately 2-3 minutes.
- Mix in the egg and vanilla extract.
- Add half the flour mixture and beat on low speed just until incorporated and then add half of the milk and beat until incorporated. Repeat, alternating flour and milk until fully incorporated.
- Rinse blueberries and toss in a bowl with a small amount of gfJules Flour until coated. Use 2 or 3 cups of berries -- the cake works either way, so it's up to you how much blueberry you want in your buckle. Gently fold the blueberries into the batter, then pour into the prepared baking pan. Set aside while you make the topping.
- In a small bowl whisk together the sugar, gfJules Flour, spices and baking powder.
- Add the cold butter and cut into the dry ingredients using a fork or pastry cutter to combine. It will make a crumbly mixture that is not uniform.
- Sprinkle the mixture across the top of the cake batter.
- Bake on the middle rack of the oven for 45-55 minutes (depending on the pan) or until golden in color, them middle isn't sunken in and a toothpick inserted into the center comes out with some crumbs attached, not wet.
- Cool for at least 10 minutes before serving.
Nutrition Facts
Gluten Free Blueberry Buckle Cake
Serving Size
1
Amount per Serving
Calories
328
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.4
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
40
mg
13
%
Sodium
359
mg
16
%
Potassium
156
mg
4
%
Carbohydrates
59
g
20
%
Fiber
2
g
8
%
Sugar
30
g
33
%
Protein
2
g
4
%
Vitamin A
358
IU
7
%
Vitamin C
3
mg
4
%
Calcium
126
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.