Gluten Free Blueberry Crumb Cake

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Pour yourself a cup of coffee and slice a generous portion of this gluten free blueberry crumb cake, because trust me, you’ll want a big slice while you sip and enjoy!  This is one of those cakes I take of bite of and am blown away how it doesn’t taste gluten free!!!

This is similar to coffee cake, but loaded with blueberries.  The sour cream helps keep the cake moist and the streusel topping is what differentiates it from being a standard gluten free dessert cake to a blueberry crumb cake that you can eat for breakfast.  Or brunch.  Or snack.  Or in my case all three…plus dessert.

What kind of gluten free flour should you use?

My favorite gluten free flour blend to use is Amy’s Gluten Free Flour Blend.  Xanthan gum causes major stomach irritations (almost like being glutened!), so guar gum is my go-to.  Unfortunately, not too many mixes are free of xanthan gum.  So I make my own blend and have for several years!

I completely understand if you don’t want to purchase several flours and starches to make your own.  Gluten free flour blends such as King Arthur Measure for Measure and Bob’s Red Mill 1 to 1 are very comparable. Make sure to check the brands recommendation on grams to cup as it varies significantly between brands.

What to do if you don’t have a springform pan:

A springform pan (that’s a pan with a latch on the side to remove the outer ring from base of the pan) is not necessary in this blueberry crumb cake recipe.  I used one because I wanted to cut nice slices out without digging out of a pan.  I use something similar to this springform pan set pan and have them in three different sizes.

You can definitely use whatever oven-safe pan you like!  Just remember this recipe uses a 9-inch pan, so anything outside of those dimensions you may need to alter your cooking times.

How to substitute and use berries:

It’s difficult to tell, but the cake above has raspberries in it too!  I had a handful that desperately needed to be used up, so in they went!  You can definitely use whatever berries you like, blueberries, raspberries, blackberries, strawberries, etc.  I find fresh blueberries to hold up best in this cake.

What if you only have frozen berries?

You can certainly use frozen berries, but they need to be thawed and dried as best as possible.  Otherwise the cake will have unbaked spots around the berries as they tend to leak a lot of moisture.  You may even consider lightly tossing them with 1 Tbs gluten free flour blend to coat them if they won’t dry out completely.

Here’s the key take-away: make sure your berries are dry before putting them in the mix, and stir gently just enough to incorporate the berries into the batter.

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Enjoy!

Print Recipe

Gluten Free Blueberry Crumb Cake

You can use any type of berry in this cake, just make sure your berries are thawed if frozen, and completely dry before mixing into the batter.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Servings: 12 slices

Author: Amy Wilson

Ingredients

Cake:

• 6 Tbs unsalted butter, melted
• ¾ cup light brown sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• ⅔ cup sour cream
• 1 ½ cups (225 grams) gluten free flour blend
• ½ teaspoon guar or xanthan gum (omit if in blend)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon lemon zest
• 1 pint blueberries

Streusel Topping:

• 3 Tbs unsalted butter, melted
• ¾ cup light brown sugar
• ¾ cup gluten free flour blend
• ¼ teaspoon guar or xanthan gum (omit if in blend)
• ½ teaspoon ground cinnamon

Instructions

Cake:

• Preheat oven to 350° F. Prepare a 9-inch springform pan by lightly coating with cooking spray. (Note: you may use a different 9-inch pan, whether square or round)
• In a medium bowl, combine melted butter and brown sugar. Add eggs and vanilla extract and stir until combined. Stir in sour cream.
• Add gluten free flour blend, guar or xanthan gum (omit if in blend), baking powder, baking soda, salt, and lemon zest. Stir until all of the dry ingredients are incorporated.
• Gently fold in blueberries (or any other berries you want to use). Make sure the berries are completely washed and dried (especially if they were frozen) as it will cause the cake not to bake properly.
• Pour batter into prepared pan.

Streusel Topping:

• In a small bowl, melt butter in microwave until just melted. Add brown sugar, gluten free flour blend, guar or xanthan gum, and cinnamon. Combine until the butter is incorporated and the mixture is crumbly.
• Sprinkle this over the top of the cake. There should be more than enough to cover the 9-inch diameter cake.
• Bake for 40-45 minutes, or until the streusel is golden brown. Remove from oven and allow to cool slightly before cutting.
• Serve warm or bake the night before and allow the cake to cool completely before covering with aluminum foil. The cake tastes just as good the next day!

Recipe adapted from Food Network and My Kitchen Little

Hey there!  Just As Good Gluten Free LLC participates in the Amazon Associates Program, which mean many outgoing links on Just As Good Gluten Free are affiliate links.  After clicking on a link, I may receive a small percentage of the sale for referring you, which comes at no extra cost to you.  This allows me to  continue creating gluten free recipes for you!  Many thanks – Amy