The Best Gluten Free Blueberry Buckle (SO easy!)
This gluten-free blueberry crumble is the perfect combination of vanilla cake, fresh juicy blueberries, and a crispy, sugary crumble topping!
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Ingredients
- 2 cups gluten-free all purpose flour (I used Arrowhead Mills Gluten Free 1to1 Blend)
- 2 1/2 tsp baking powder
- 1 tsp guar gum or xanthan gum (omit if your blend has a binder)
- 1/4 tsp salt
- 1/2 cup butter room temp
- 1/2 cup sugar
- 1 egg
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
Crumble
- 1/2 cup gluten free all purpose flour
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1/4 cup butter chilled and cubed
Instructions
- Preheat oven to 350° and lightly grease a 9x9 or 8x8 pie pan.
- Combine dry ingredients.
- In a stand mixer, whisk butter 30 seconds then add sugar and whisk until light and fluffy.
- Add egg and whisk to combine.
- Alternate adding the milk and the dry ingredients, mixing slowly to incorporate.
- Spoon batter in pie pan and layer blueberries on top.
- In a separate bowl, prep the crumble! Combine the 1/2 cup flour, 1/2 cup sugar, and cinnamon, then cut in the butter with a pastry blender or by hand. Sprinkle atop the blueberries.
- Pop into preheated over for 45 minutes.
- Let cool for 15 minutes, and enjoy! If you’re feeling especially fancy, top with whipped cream!
Servings: 12