Gluten Free Blueberry Buckle

Indulge in the irresistible charm of this Gluten-Free Blueberry Buckle, a delightfully moist and tender coffee cake bursting with fresh blueberries and topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or a sweet treat any time of day, this easy-to-make recipe combines gluten-free all-purpose flour with almond milk for a light yet hearty texture, making it ideal for those with gluten sensitivities. The crumbly brown sugar topping adds just the right amount of sweetness and crunch, perfectly complementing the juicy blueberry-filled batter. Ready in under an hour and serving eight, this dessert pairs beautifully with a hot cup of coffee or tea and is sure to become a family favorite.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.75 cups Granulated sugar
• 4 tablespoons Unsalted butter (softened)
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.5 cups Almond milk (or other non-dairy milk)
• 2 cups Fresh blueberries
• 0.5 cups Brown sugar
• 0.5 cups Gluten-free all-purpose flour (for streusel)
• 1 teaspoon Ground cinnamon
• 4 tablespoons Unsalted butter (melted)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish and set aside.

Step 2

In a medium bowl, whisk together 1.5 cups of gluten-free all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, use an electric mixer to beat the granulated sugar and 4 tablespoons of softened butter until light and fluffy, about 2-3 minutes.

Step 4

Add the egg and vanilla extract to the butter mixture and mix until well combined.

Step 5

Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Step 6

Gently fold in the fresh blueberries using a spatula.

Step 7

Pour the batter into the prepared baking dish and spread it evenly with a spatula.

Step 8

To make the streusel topping, combine the brown sugar, 0.5 cups of gluten-free all-purpose flour, and ground cinnamon in a small bowl. Stir in the melted butter until the mixture becomes crumbly.

Step 9

Sprinkle the streusel mixture evenly over the batter in the baking dish.

Step 10

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 11

Remove from the oven and let the cake cool in the pan for at least 15 minutes before slicing and serving.

Step 12

Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	1063.3 grams (1063.3g)

Amount per serving	% Daily Value*
Calories	2849

Total Fat 106.40g	136%
Saturated Fat 60.90g	305%
Polyunsaturated Fat 2.00g
Cholesterol 468mg	156%
Sodium 1496mg	65%
Total Carbohydrate 472.30g	172%
Dietary Fiber 14.90g	53%
Total Sugars 251.60g
Protein 18.50g	37%

Vitamin D 132IU	659%
Calcium 408mg	31%
Iron 5mg	26%
Potassium 539mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 2.5%

Carbs: 64.7%