Gluten Free Blueberry Crumb Cake is a moist, flavorful dessert featuring fresh blueberries and a sweet cinnamon crumb topping. Perfect for breakfast or dessert, this easy gluten-free recipe is ready in under an hour.
To Make These Gluten Free Blueberry Crumb Cake, You’ll Need:
Butter or dairy-free butter
Brown sugar
Cinnamon
Sugar
Eggs
Vanilla extract
Lemon zest
Gluten-free all-purpose flour (with xanthan gum) (I used GFJules)
Baking powder
Baking soda
Salt
Sour cream or plain Greek yogurt (I used 0% milkfat Greek yogurt)
Powdered or confectioners’ sugar for sprinkling on top
Blueberries
Step-by-Step Instructions for Gluten Free Blueberry Crumb Cake:
Make the Crumb Topping
In a medium bowl, whisk together the brown sugar, white sugar, cinnamon, and salt.
Pour in the melted butter and stir until the mixture looks glossy and smooth.
Sprinkle the gluten-free flour over the top. Switch to a fork and gently toss until pea-sized crumbs form. Resist the urge to overmix—those tender bits are crumb gold.
Cover and set aside while you mix the cake.
Prepare the Blueberry Cake Batter
Preheat your oven to 350°F. Line an 8×8-inch metal baking pan with parchment paper, letting it overhang for easy lifting.
In a large mixing bowl, cream the softened butter and white sugar until fluffy and pale.
Beat in the eggs one at a time, making sure each is fully incorporated.
Add vanilla and lemon zest; mix until fragrant and combined.
In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
Alternatively, add the dry ingredients and yogurt (or sour cream) into the butter mixture: half the flour blend, half the yogurt, the remaining flour, then the remaining yogurt. The batter will be thick and smooth, exactly what we want.
Fold in the fresh blueberries gently. If you’re using a mixer, give it just one or two brief spins on low so the berries stay intact.
Assemble and Bake
Spread the batter evenly into the prepared pan.
Sprinkle the crumb topping over the batter, pressing it lightly so it adheres.
Bake for 50 minutes, checking at the 40–45 minute mark. If the crumb is already golden, tent loosely with foil for the remaining bake time.
The cake is done when the center springs back lightly and a toothpick inserted near the middle comes out clean (a blueberry smudge is fine; wet batter is not).
Cool in the pan for at least 45 minutes to 1 hour so it sets properly. Patience is the secret ingredient here.
Dust with powdered sugar using a fine-mesh sieve for that bakery-style finish. Slice, serve, and enjoy!
Tips for Perfect Results
- Room-Temperature Ingredients: Cold butter or eggs can make the batter seize. Give them 30 minutes on the counter first.
- Metal Pan Magic: A metal pan helps the edges bake evenly. Glass pans can work, but you may need to add a few minutes and watch the crumb color closely.
- Keep the Crumb Crumbly: Mixing with a fork keeps those buttery nuggets intact. A spoon or mixer tends to pack the crumbs too tightly.
- Berry Prep: No need to coat the blueberries in flour; the batter’s thickness keeps them from sinking.
- Make Ahead: Bake the cake the night before and keep it loosely covered at room temperature. Dust with powdered sugar right before serving so the top stays pretty.
Variations & Swaps
- Dairy-Free: Choose dairy-free butter and a rich dairy-free yogurt to maintain moisture.
- Citrus Twist: Swap the lemon zest for orange zest to give the cake a softer, sweeter citrus note.
- Berry Medley: Try a mix of blueberries and raspberries for a little tart pop. Just keep the total berry amount to 1 cup.
Storage & Serving
- Room Temperature: Store slices in an airtight container up to 2 days.
- Refrigeration: Extend freshness to about 4 days by refrigerating, especially in warmer climates.
- Freezing: Wrap individual slices tightly and freeze up to 2 months. Thaw at room temperature or warm gently in a low oven.
Serve with hot coffee, cold brew, or even a dollop of vanilla yogurt. A sprinkle of extra blueberries alongside never hurt anyone, either.
FAQs for Gluten Free Blueberry Crumb Cake:
Can I use frozen blueberries?
Yes, just add them straight from the freezer and expect a bit more purple swirl in the batter. If they’re very icy, pat them dry first to avoid excess moisture.
Why does my crumb look sandy?
If the crumbs are powdery, you may have mixed the butter and flour too thoroughly. Next time, stop as soon as the mixture forms little clumps.
What’s the secret to moist gluten free cakes?
Fat (butter), moisture (yogurt or sour cream), and not overbaking. Pull the cake once the center is set; gluten-free batters can dry out quickly if left in too long.
More gluten free desserts to make ASAP!
- Gluten-Free Chocolate Mousse
- Gluten-Free Crumb Cake Muffins
- Gluten Free Cinnamon Pull-Apart Bread
- Gluten Free Air Fryer Donuts
You can also FOLLOW ME on Pinterest to see more of the delicious food I’m making!
Gluten Free Blueberry Crumb Cake
Bake a Gluten Free Blueberry Crumb Cake with lemon zest, juicy berries, and buttery cinnamon crumbs. Perfect for brunch or a cozy coffee break.
Ingredients
Crumb Topping
- * ½ cup butter or dairy-free butter, melted
- * ½ cup packed brown sugar
- * ¼ cup white sugar
- * 1½ teaspoons cinnamon
- * ¼ teaspoon salt
- * 1¼ cups gluten-free all-purpose flour with xanthan gum (GF Jules recommended)
Blueberry Cake
- * ¾ cup butter or dairy-free butter, room temperature
- * ¾ cup white sugar
- * 2 large eggs, room temperature
- * 1 teaspoon vanilla extract
- * 1 teaspoon packed lemon zest
- * 1½ cups gluten-free all-purpose flour with xanthan gum (GF Jules recommended)
- * ¾ teaspoon baking powder
- * ¾ teaspoon baking soda
- * ½ teaspoon salt
- * ¾ cup plain Greek yogurt (0% milkfat) or sour cream
- * 1 cup fresh blueberries
- * 1–2 tablespoons powdered sugar, for topping
Instructions
Make the Crumb Topping
1. In a medium bowl, whisk together the brown sugar, white sugar, cinnamon, and salt.
2. Pour in the melted butter and stir until the mixture looks glossy and smooth.
3. Sprinkle the gluten-free flour over the top. Switch to a fork and gently toss until pea-sized crumbs form. Resist the urge to overmix; those tender bits are crumb gold.
4. Cover and set aside while you mix the cake.
Prepare the Blueberry Cake Batter
1. Preheat your oven to 350°F. Line an 8×8-inch metal baking pan with parchment paper, letting it overhang for easy lifting.
2. In a large mixing bowl, cream the softened butter and white sugar until fluffy and pale.
3. Beat in the eggs one at a time, making sure each is fully incorporated.
4. Add vanilla and lemon zest; mix until fragrant and combined.
5. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
6. Alternate adding the dry ingredients and yogurt (or sour cream) into the butter mixture: half the flour blend, half the yogurt, the remaining flour, then the remaining yogurt. The batter will be thick and smooth, exactly what we want.
7. Fold in the fresh blueberries gently. If you’re using a mixer, give it just one or two brief spins on low so the berries stay intact.
Assemble and Bake
1. Spread the batter evenly into the prepared pan.
2. Sprinkle the crumb topping over the batter, pressing it lightly so it adheres.
3. Bake for 50 minutes, checking at the 40–45 minute mark. If the crumb is already golden, tent loosely with foil for the remaining bake time.
4. The cake is done when the center springs back lightly and a toothpick inserted near the middle comes out clean (a blueberry smudge is fine; wet batter is not).
5. Cool in the pan for at least 45 minutes to 1 hour so it sets properly. Patience is the secret ingredient here.
6. Dust with powdered sugar using a fine-mesh sieve for that bakery-style finish. Slice, serve, and enjoy!
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 357Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 74mgSodium: 322mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 4g
