Gluten-Free Blueberry Buckle

"Buckle" is simply an old-fashioned American word for a single-layer berry cake. In this case we add blueberries to a simple vanilla batter and scatter cinnamon streusel on top, yielding a cake that's equally good for breakfast or dessert. 

We know you’ll love this gluten-free version of our Blueberry Buckle Coffee Cake recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a tender, berry-filled, cinnamon-y cake that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!

20 mins
45 to 55 mins
1 hr 5 mins
one 8" or 9" square or one 9" round cake
Gluten-Free Blueberry Buckle


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 375°F. Lightly grease an 8" square, 9" square, or 9" round cake pan; make sure your pan of choice is at least 2" deep.

  2. To make the streusel topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Work in the butter until the mixture becomes evenly crumbly. Set aside.

  3. To make the cake: In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt.

  4. In a separate bowl, beat together the sugar, butter, egg, and vanilla.

  5. Add the flour mixture and the milk alternately to the sugar/butter mixture, beginning and ending with flour. Gently stir in the blueberries.  

  6. Pour the batter into the prepared pan. Sprinkle the streusel on top.

  7. Bake the cake for 45 to 50 minutes, or until a toothpick or knife inserted into the center comes out clean.

  8. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or to transfer to a serving plate, loosen the sides with a knife or spatula. Holding the pan in one hand, gently tip the cake out onto your other hand, remove the pan, and turn the cake topping-side up onto a serving dish.

  9. Store cake, covered, for a couple of days at room temperature; wrap securely and freeze for longer storage.

Tips from our Bakers