Gluten-Free Blueberry Crumb Cake 🫐
A soft, moist cake filled with juicy blueberries and topped with a buttery crumb topping. Perfect for breakfast, brunch, or dessert.
Ingredients
For the crumb topping
- ½ cup gluten-free all-purpose flour
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- ½ tsp cinnamon
- 4 tbsp melted butter
For the cake
- 1½ cups gluten-free all-purpose flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- 1½ cups fresh or frozen blueberries
- 1 tbsp gluten-free flour (to coat blueberries)
Instructions
- Preheat oven
Heat oven to 350°F (175°C). Grease or line an 8-inch baking pan. - Make the crumb topping
Mix flour, brown sugar, sugar, and cinnamon.
Stir in melted butter until crumbly. Set aside. - Prepare the cake batter
In a bowl whisk together flour, baking powder, baking soda, and salt. - Cream butter and sugar
In another bowl beat butter and sugar until light and fluffy. - Add eggs and vanilla
Beat in eggs one at a time, then mix in vanilla and sour cream. - Combine ingredients
Gradually add the dry ingredients and mix until just combined. - Add blueberries
Toss blueberries with 1 tbsp flour and gently fold into the batter. - Assemble the cake
Spread batter into the pan and sprinkle the crumb topping evenly over it. - Bake
Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. - Cool and serve
Let cool for about 15 minutes, then slice and enjoy.
Tips
- Add lemon zest for a fresh flavor.
- If using frozen blueberries, do not thaw before adding.
- Dust the top with powdered sugar before serving.
Approximate Nutrition (per slice – 9 slices)
- Calories: ~280
- Carbohydrates: ~38 g
- Fat: ~12 g
- Protein: ~3 g
If you’d like, I can also give you:
- Gluten-free blueberry coffee cake ☕
- Gluten-free blueberry muffins bakery-style 🫐
- Easy 5-minute blueberry dessert.