Blueberry Buckle (Gluten Free)

Gluten free blueberry buckle with streusel topping.

5 from 2 votes

This moist gluten free Blueberry Buckle Coffee Cake recipe is an old fashioned dessert made with sour cream and a cinnamon streusel topping!

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: blueberry coffee cake, blueberry buckle coffee cake, gluten free blueberry buckle

Servings:

Calories: 317kcal

Author: Christine Rooney

Ingredients

For The Cake:

2 scant cups gluten free flour blend 2 scant cups equals 240 grams and can be measured using a kitchen scale
4 tsp. baking powder
¼ tsp. kosher salt
¼ cup unsalted butter softened
½ cup sugar
¾ cup sour cream
3 eggs
¼ cup milk or nondairy milk alternative
1 tsp. vanilla extract
1 Tbsp. lemon zest equals the zest of 1 lemon
1 pint blueberries
1 Tbsp. gluten free flour blend or AP flour if not gluten free

For The Streusel:

¼ cup unsalted butter softened
⅓ packed cup brown sugar
½ tsp. cinnamon
⅓ cup gluten free flour blend or AP flour if not gluten free
¼ tsp. kosher salt

US Customary - Metric

Instructions

For The Cake:

Heat the oven to 350 degrees Fahrenheit.
Grease and flour either an 8 or 9 inch springform pan (a regular 8 or 9 inch round or square cake pan may be used as well).
The cake may rise a bit more if using an 8 inch pan instead of a 9 inch pan.
In a mixing bowl, add 2 scant cups gluten free flour blend, 4 tsp. baking powder, and ¼ tsp. kosher salt. Stir together with fork.
2 scant cups equals 240 grams and may be measured using a kitchen scale.
In another bowl, add ¼ cup (equals ½ stick) softened unsalted butter and ½ cup sugar. Whisk together on medium for 2 minutes or until light and fluffy using a KitchenAid mixer or hand mixer.
Add ¾ cup sour cream, 3 eggs, 1 tsp. vanilla extract, ¼ cup milk (or nondairy milk alternative) and the zest of 1 lemon to the bowl (the lemon may be zested using a Microplane or small grater). Whisk for another minute or so. The mixture should be light and creamy.
In another bowl, add 1 pint of fresh blueberries and 1 Tbsp. gluten free flour blend. Mix together with a fork.
Add half of the wet ingredients to the dry ingredients and mix. Repeat with the second half.
Fold the blueberries into the cake mixture.

For The Streusel:

Add ¼ cup (½ stick) softened unsalted butter, ⅓ packed cup brown sugar, ½ tsp. cinnamon, ⅓ cup gluten free flour blend, and ¼ tsp. kosher salt to a small bowl. Mix together with a fork or pastry cutter until crumbly.
Pour the batter into the pan and level the top. Sprinkle the streusel over the top of the cake evenly.
Place the pan in the oven and bake for 65 minutes at 350 degrees Fahrenheit (add 5 minutes more baking time if using frozen blueberries.
The top should become golden as it bakes. Test the cake by poking the middle with a toothpick. The toothpick should come out clean when finished baking.
Cool the cake before serving.

Notes

I recommend using a gluten free flour blend such as Bob's Red Mill 1 to 1 Flour even if gluten is not an issue for you, as this recipe has not been tested using AP flour and I cannot guarantee the results.

Add 5 minutes more baking time if using frozen blueberries in place of fresh.

Nutrition