Living without gluten doesn’t have to mean giving up desserts. This gluten-free blueberry buckle has all the taste of the regular version. This recipe involves a few steps, but don’t let that intimidate you. It’s very easy to make; just be sure to read the directions before you begin.

Buckle Ingredients

Cake Mixture
3/4 cup sugar
1/4 cup butter, room temperature
1 egg
1/2 cup milk
1 1/2 cups rice flour or gluten-free flour mix
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
2 cups blueberries or 12 ounces frozen blueberries, thawed

Crumb Mixture
1/2 cup sugar
1/3 cup sifted rice or gluten-free flour
1/2 teaspoon cinnamon
1/4 cup softened butter


To make the blueberry mixture:

Preheat the oven to 375 degrees F. Grease a 9×9 baking pan.

In a large bowl, mix the sugar, butter, and egg until light and well combined. Add the milk. Stir in the flour, baking powder, and salt, until combined. Be careful not to over mix! Gently fold in the blueberries.

Pour the mixture into the greased baking pan. Set aside while you prepare the rest of the mixture.

To make the crumb topping:

Combine the sugar, flour, cinnamon, and butter. Crumble it over the blueberry mixture.

Bake the blueberry buckle for 45 – 50 minutes, or until it is golden brown and a toothpick inserted in the middle comes out clean.

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