Gluten Free Blueberry Buckle tastes as good as grandma used to make but with a modern twist of being made without wheat flour. Warm, moist coffee cake supports a heavy load of blueberries, causing the center to “buckle” under the weight of juicy flavor. Topped with a crumbly streusel topping.
I am told that when I was a baby, my favorite baby food was Blueberry Buckle. I was born two months premature. My mom was all about offering me a variety of healthy options in order to put weight on my (then) willowy frame. If memory serves, my great-grandmother first gave me the dessert-style jarred wonder that was blueberry buckle baby food. Apparently, one bite and I was as eager as they’d ever seen me eat! I ate every last drop as fast as they could spoon it into my mouth.
As with many infants, I might have snubbed my nose at pureed green beans. I likely also ignored the wretched meat pastes that are sill try passed off as baby food. I can’t be sure about the latter, but I’m certain that Blueberry Buckle was my favorite as an infant. It’s certainly a long time favorite of mine as an adult. Although, after growing four tiny humans in my body, I wouldn’t be accused of being willowy at this point. Molten Chocolate Cake may have attributed to the problem, too.
A tiny fact will not keep me from indulging in Blueberry Buckle when fresh blueberries are in season.
After all, what is the point of living an active, healthy lifestyle if not to eat more dessert? Take note in the photographs how the edge of the cake rises higher than the middle of the cake. Blueberry Buckle gets it’s name because a combination of gravity and baking science causes the weight of the fresh blueberries to press the cake batter a down bit in the middle while it bakes from the outside in–thus, causing the cake to “buckle” under the weight of the fruit. For this and other food science-y reasons, using fresh fruit is recommended over frozen. Frozen fruit will create a fruit crater, and no one wants a weird crater in their coffee cake. Believe me, I know.
I developed this gluten free recipe for a specific reason.
In remembering the story of my infant days of being fed blueberry buckle with the hope of gaining weight, I was also reminded of my gluten free friends and their struggle to find tasty treats with the taste and texture of their wheat flour-based cousins. This ones for you, Friends! I have it on the authority of four ravenous sons and a Bacon Slayer that this recipe tastes just like the real deal.
Kirsten Kubert
Yields 8
Warm, moist cake supports a heavy load of blueberries, causing the center to “buckle” under the weight of juicy flavor. Topped with a crumbly streusel, Gluten Free Blueberry Buckle tastes as good as grandma used to make but with a modern twist of being made without wheat flour.
20 minPrep Time
60 minCook Time
1 hr, 20 Total Time
Save RecipeIngredients
- For the Cake:
- 2 C. King Arthur Flour Gluten Free All Purpose Flour Mix
- 2 1/2 tsp. baking powder
- 1/4 tsp. salt
- 4 Tbs. unsalted butter, softened
- 3/4 C. granulated sugar
- 1/4 C. milk
- 2 eggs
- For the Topping:
- 2 C. fresh blueberries
- 1/2 C. King Arthur Flour Gluten Free All Purpose Flour Mix
- 1/4 C. packed brown sugar
- 1/4 C. granulated sugar
- 1/2 tsp. ground cinnamon
- 1/2 C. chilled unsalted butter, cut into 1/4-inch cubes
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch round cake pan with softened butter or non-hydrogenated vegetable shortening; set the pan aside.
- Prepare the cake by whisking the gluten free all purpose flour mix together in a large bowl with the baking powder and salt. In a medium bowl, cream the softened butter with the sugar until fluffy. Beat in the eggs, one at a time, until fully incorporated. Gradually stir the milk into the other wet ingredients. Pour the wet mixture over the dry mixture, gently whisking until a smooth batter comes together. Spread the batter into the prepared pan. Sprinkle fresh blueberries over the batter, and then set aside while preparing the crumb topping.
- In a small bowl, whisk the gluten free all purpose flour mix together with the brown sugar, granulated sugar, and cinnamon. Toss the chilled butter cubes into the bowl. Work the butter into the topping mixture with a pastry cutter, or by rubbing between with clean fingertips, until the butter is the size of peas. Sprinkle the topping evenly over the blueberries.
- Bake at 350 degrees F for 50 to 60 minutes, or until a cake is just set and topping is crisp.
- Transfer cake to a wire rack to cool completely before serving.
Notes
[u]Recipe Notes: This recipe was developed and extensively tested using King Arthur Flour All-Purpose Flour Mix. As gluten free flour mixes vary widely in both quality and ingredients, I can only guarantee results when using KAF brand. While most fruit buckles are perfectly lovely served warm, I recommend allowing the gluten free version to cool completely prior to serving because I find that the leftover cake dries out considerably when sliced warm. If leftovers are not a concern because none are anticipated, then by all means, serve the cake warm.
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