Gluten free without compromise

Gluten free without compromise

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Blueberry Buckle, Sure to Please And Gluten Free

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A Moist, Crumbly Summer Cake Bursting with Berries

If you’re looking for a gluten-free summer dessert that’s easy to make, naturally sweet, and deeply comforting, you’re going to fall in love with this Gluten-Free Blueberry Buckle. With a tender crumb, juicy blueberries, and a buttery streusel topping, this cake is the perfect companion for coffee, brunch, or a simple evening treat.

And the best part? It’s made with a wholesome flour blend of almond flour, sorghum flour, and brown rice flour, plus a touch of xanthan gum for structure — no starches or gums beyond what you choose.

💙 What Is a Blueberry Buckle?

A buckle is an old-fashioned American dessert — think coffee cake meets fruit crumble. The name comes from the way the cake batter rises and then “buckles” under the weight of the fruit and streusel topping as it bakes. Originating in Colonial New England, buckle cakes became a staple in American home baking, especially in the summer when wild blueberries were abundant.

🌾 Why This Version Is Different

This gluten-free blueberry buckle isn’t just a substitute for the classic — it elevates it.

Why you’ll love this recipe:

  • Gluten-Free without compromise – Thanks to a smart blend of almond, sorghum, and brown rice flours
  • Nutrient-rich – Almond flour adds healthy fats and moisture, while sorghum and brown rice keep it light and fluffy
  • No gritty texture – The balance of flours and xanthan gum gives a perfect tender crumb
  • Naturally sweet and buttery – With just the right amount of sugar and a rich streusel topping
Gluten Free Blueberry Buckle
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Gluten Free Blueberry Buckle

Recipe by JaniceCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

325

kcal

Ingredients

  • Cake Base:

  • ½ cup almond flour

  • ½ cup sorghum flour

  • ½ cup brown rice flour

  • 1 tsp xanthan gum

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ½ cup granulated sugar

  • ¼ cup brown sugar

  • 2 large eggs

  • ½ cup full-fat sour cream (or Greek yogurt)

  • 1 tsp vanilla extract

  • 1½ cups fresh or frozen blueberries (don’t thaw if frozen)

  • Streusel Topping:

  • ⅓ cup brown rice flour (or use any GF flour of your choice)

  • ⅓ cup brown sugar

  • ½ tsp cinnamon

  • ¼ tsp salt

  • 3 tbsp cold butter, cubed

  • 👩‍🍳

  • Instructions

Directions

  • Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper.
  • Make streusel topping:
  • Mix brown rice flour, brown sugar, cinnamon, and salt in a bowl.
  • Cut in cold butter with a fork or pastry cutter until crumbly. Chill in the fridge.
  • Prepare dry mix:
  • In a medium bowl, whisk together almond flour, sorghum flour, brown rice flour, xanthan gum, baking powder, baking soda, and salt.
  • Cream butter and sugars:
  • In a large bowl, beat softened butter, granulated sugar, and brown sugar until fluffy (about 2–3 min).
  • Beat in eggs one at a time.
  • Mix in sour cream and vanilla until smooth.
  • Combine:
  • Add dry ingredients to the wet mixture and stir until just combined.
  • Gently fold in blueberries.
  • Assemble:
  • Spread batter evenly into the prepared pan.
  • Sprinkle streusel topping over the batter.
  • Bake:
  • Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool for 15–20 minutes before slicing.

Summary