Gluten Free Blueberry Buckle Cake
This gluten free blueberry buckle cake features a tender crumb topped with buttery streusel. It's a classic comfort dessert that's perfect for any occasion.
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Equipment
- 9-inch square baking pan
- electric mixer
Ingredients
For the Cake
- 1 3/4 cups Gluten Free 1-to-1 Baking Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Pure Vanilla Extract
- 1/2 cup Whole Milk
- 2 cups Fresh Blueberries
For the Streusel
- 1/2 cup Gluten Free 1-to-1 Baking Flour
- 1/3 cup Light Brown Sugar, packed
- 1/2 tsp Ground Cinnamon
- 1/4 cup Cold Unsalted Butter, cubed
Instructions
- Preheat the oven to 350 F and grease a 9-inch square baking pan. For the streusel, mix together 1/2 cup gluten free 1-to-1 baking flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with your fingers until the mixture forms coarse, crumbly clumps. Set aside.
- In a medium bowl, whisk together 1 3/4 cups gluten free 1-to-1 baking flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar on medium-high speed for about 2 minutes until light and fluffy. Add the egg and vanilla extract and beat until combined. Add the flour mixture in two additions, alternating with the milk, mixing on low speed just until combined. Gently fold in the fresh blueberries.
- Spread the batter evenly into the prepared pan. Scatter the streusel evenly over the top, pressing it lightly into the batter.
- Bake for 40 to 45 minutes until the streusel is golden and a toothpick inserted in the center comes out clean. Let cool in the pan for at least 20 minutes before slicing and serving.
Servings: 9 pieces
Nutrition
Serving: 1serving | Calories: 279kcal | Carbohydrates: 47g | Protein: 3g | Fat: 9g
Calories: 279kcal
Cost: $10