Gluten Free Blueberry Buckle
This gluten free blueberry buckle has a moist yogurt cake with a layer of fresh blueberries and all the texture of crumb topping!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
- 8 tbsp unsalted butter (melted and cooled)
- 1 cup all purpose gluten free flour blend ((I used Better Batter; please click thru for full info on appropriate blends))
- 1/2 tsp xanthan gum ((omit if your blend already contains it))
- 1/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1+1/4 cup all purpose gluten free flour blend ((I used Better Batter; please click thru for full info on appropriate blends))
- 1/2 tsp xanthan gum ((omit if your blend already contains it))
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup granulated sugar
- 3 tbsp packed light brown sugar
- 2 tbsp unsalted butter (at room temperature)
- 4 tbsp vegetable shortening (I like Spectrum brand)
- 6 tbsp plain yogurt
- 3 eggs (at room temperature, beaten)
- 1/2 tsp pure vanilla extract
- 2+1/2 cup fresh blueberries (rinsed and patted dry)
- 1 tbsp granulated sugar
- 1/8 tsp kosher salt
Instructions
- 1
Preheat your oven to 350°F. Grease a 9-inch square pan and set it aside.
- 2
Combine all of the topping ingredients (8 tablespoons butter, 1 cup flour and xanthan gum, granulated and brown sugars, and salt), and blend with a fork until well-combined. Place in the refrigerator to chill until ready to use.
- 3
Combine the flour, xanthan gum, baking powder, baking soda, salt and granulated sugar in a large bowl, and whisk to combine. Add the light brown sugar and whisk to combine, working out any lumps in the brown sugar.
- 4
Add the 2 tablespoons butter, vegetable shortening, and plain yogurt, and mix to combine well.
- 5
Add the eggs, one at a time, and the vanilla, beating well after each addition. The batter should be thick, but not stiff. It should spread easily.
- 6
Scrape the batter into an even layer in the bottom of the prepared pan.
- 7
In a small bowl, place the blueberries, sugar and salt, and toss to combine. Spread the blueberries out on top of the cake batter in a single, even layer.
- 8
Cover the pan securely with aluminum foil, and place it in the center of the preheated oven. Bake for 20 minutes.
- 9
Remove the crumble topping from the refrigerator and fluff it with a fork to break it up into irregular pieces.
- 10
Remove the pan from the oven, uncover it and sprinkle with the crumble topping in an even layer.
- 11
Return the pan to the oven, and bake for another 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached and the crumb topping is light golden brown.
- 12
Remove from the oven, and allow the cake it to cool completely in the pan. Slice into 9 equal squares, and serve.