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!
Servings: 9 slices
Ingredients
For the crumble topping
- 8 tablespoons (112 g) unsalted butter melted and cooled
- 1 cup (140 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- ¼ cup (50 g) granulated sugar
- ⅓ cup (73 g) packed light brown sugar
For the cake
- 1 ¼ cups (175 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup (150 g) granulated sugar
- 3 tablespoons (40 g) packed light brown sugar
- 2 tablespoons (28 g) unsalted butter at room temperature
- 4 tablespoons (48 g) vegetable shortening I like Spectrum brand
- 6 tablespoons (84 g) plain yogurt
- 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
- ½ teaspoon pure vanilla extract
For the fruit layer
- 2 ½ cups fresh blueberries rinsed and patted dry
- 1 tablespoon (12 g) granulated sugar
- ⅛ teaspoon kosher salt
Instructions
- Preheat your oven to 350°F. Grease a 9-inch square pan and set it aside.
Make the crumble topping.
- 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.
Make the cake batter.
- 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.
- Add the 2 tablespoons butter, vegetable shortening, and plain yogurt, and mix to combine well.
- 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.
- Scrape the batter into an even layer in the bottom of the prepared pan.
Make the fruit layer.
- 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.
- Cover the pan securely with aluminum foil, and place it in the center of the preheated oven. Bake for 20 minutes.
- Remove the crumble topping from the refrigerator and fluff it with a fork to break it up into irregular pieces.
- Remove the pan from the oven, uncover it and sprinkle with the crumble topping in an even layer.
- 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.
- Remove from the oven, and allow the cake it to cool completely in the pan. Slice into 9 equal squares, and serve.
