Buckle up! This Gluten-Free Blueberry Cream Cheese Buckle wants to be your new favorite snack cake. It's kinda like a coffee cake but better. This gluten free blueberry coffee cake has a layer of cream cheese filling in the middle to give it a little extra something. You can omit that layer if you wish but you will miss out on the best part. Because who does not love cream cheese?
Serve this gluten free coffee cake for brunch or along with afternoon tea or keep a few slices in your freezer for a simple (and delicious) grab-and-go breakfast.
- Recipe Ingredient Notes
- What is a Buckle?
- Streusel Topping and Cream Cheese Layer
- How to make a Gluten Free Blueberry Buckle Battern
- Assembly and Baking
- Serving & Storage
- Variations of Blueberry Buckles
- FAQ - Gluten Free Blueberry Buckle
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Blueberry Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe with Bob's Red Mill Gluten Free 1-to-1 Baking Flour and King Arthur Measure for Measure. These gluten free flour blends already contain xanthan gum. I have also tried this recipe with my gluten free multipurpose flour blend and it works fabulously. All 3 blends produce a nice crumb but it's important to mention that the batter made with Cup4Cup can be tricky to spread out (because of the high starch content it is a bit "gummy" but still bakes up in a wonderful and delicious crumb)
Almond Extract: I use Nielsen Massey Almond Extract for my baking. Almond Extract does not taste like almonds since it is made with bitter almond oil and ethyl alcohol. Whole bitter almonds are actually inedible, but their oil has a strong, sweet flavor. Please be very careful with this extract. A little goes a very long way!
Cream Cheese: In this recipe for gluten-free blueberry buckle I use a full-fat block/brick of cream cheese. My brand of choice if Philadelphia which is gluten-free according to the Kraft-Heinz website. I always recommend checking the packaging or the manufacturer’s website to ensure the products used are celiac safe. I have not tested any of my recipes with fat-free or non-dairy cream cheese.
Milk: I have only tried this recipe with whole milk. It should be no issue though to switch to non-dairy milk if you prefer.
What is a Buckle?
A blueberry buckle is a type of dessert that combines fresh blueberries with a cake-like batter and a streusel-like topping. It is a classic American dessert that is particularly popular during the summer months when blueberries are in season. They belong to the family of dough topped fruit desserts which include cobblers, grunts, crisps, betties, boy bait, slumps, and pandowdies.
In a blueberry buckle, the gluten free cake batter is mixed with blueberries and spread in a baking dish. The streusel topping, typically made with a combination of flour, sugar, butter, and sometimes spices, is then sprinkled on top. As the dessert bakes, the batter rises and envelops the blueberries, while the crumble topping becomes golden and crispy.
The name "buckle" comes from the way the gluten-free cake "buckles" or sinks as it bakes, creating a slightly uneven surface. The blueberries often burst and release their juices, creating sweet and tart flavor pockets throughout the dessert.
Blueberry buckle is often served warm, sometimes with a scoop of vanilla ice cream or a dollop of whipped cream. It can be enjoyed as a delightful dessert or as a treat for brunch or afternoon tea.
Streusel Topping and Cream Cheese Layer
To make the Gluten-Free Streusel Topping combine gluten free flour, brown sugar, cinnamon and kosher salt in a small bowl, add butter, and with a fork or your hands crumble together until it resembles a streusel topping. Store in the fridge until ready to use.
For the Cream Cheese Layer, combine the room-temperature cream cheese, granulated sugar, and vanilla extract in a large bowl and cream together for a few minutes. I prefer using a hand mixer for this, but you can also make it by using the bowl of a stand mixer fitted with a paddle attachment. Once the cream cheese mixture is light and fluffy, add the room-temperature egg and mix until smooth. This can sit at room temperature until ready to use.
How to make a Gluten Free Blueberry Buckle Battern
You can make this gluten-free blueberry buckle with an electric hand mixer or a stand mixer. I like to use an 8"x8" or 9"x9" square baking pan but a 9" spring form will work as well. Just make sure to leave some parchment paper overhang so you can easily remove the cake.
Step 1: Set the oven temperature to 350F and position the wire rack in the center. This ensures even baking of the cake. Give a light coating of non-stick cooking spray to the baking pan and line it with parchment paper. Make sure to leave some overhang on the sides so the Gluten Free Blueberry Buckle can be removed easily.
Step 2: Combine the gluten free flour blend, baking powder, and kosher salt in a small bowl and set aside.
Step 3: In the bowl of the stand mixer fitted with the paddle attachment combine the granulated white sugar, brown sugar, and lemon zest. With your clean hands work the zest into the sugar. This will give the cake a subtle lemon taste which does go very well with the cream cheese layer and the blueberries.
Step 4: Add the room-temperature unsalted butter to the sugar mixture. Mix medium speed until light and fluffy for 2-3 minutes. Scrape down the sides and the paddle attachment with a flexible spatula.
Step 5: Incorporate the room-temperature large egg into the mixture and mix for 1-2 minutes until thoroughly combined. You may notice that the gluten free buckle batter appears broken, which can occur when the eggs and butter are at varying temperatures. However, there's no need to worry because once you add the dry ingredients to the wet ingredients, the batter will become smooth again.
Step 6: Add the milk and dry ingredients to your bowl in alternating increments. After each addition, give it a good mix. Here's the order: Begin with ⅓ of the flour mixture, then add ½ of the milk, followed by another ⅓ of the flour, add the remaining milk, and finish with the remaining flour. Remember to scrape down the sides of the mixing bowl to incorporate all the ingredients.
Assembly and Baking
First and foremost: Do not fret if your layers are not perfect. The first time I made this recipe I was convinced the cream cheese filling would spill all over. But guess what? It did not.
Step 1: Add half of the gluten free cake batter to the bottom of the pan and spread out evenly using a small offset knife or spatula. Sprinkle a generous amount of fresh or frozen blueberries over the cake batter.
Step 2: Top with cream cheese filling and spread out evenly - this is the part things may get tricky. Do NOT stress if your layers are not perfect. The cake will be delicious.
Step 4: Top with the rest of your gluten-free cake batter and spread out evenly. It won't be perfect but it's okay. Top with more blueberries and a generous layer of streusel topping.
Step 5: Bake the gluten-free blueberry coffee cake at 350F for 55-60 minutes. The edges and the crumb topping should look golden brown and feel firm to the touch and a toothpick insert in the middle comes out clean with a few crumbs attached. The center may jiggle slightly if you move the pan but it will firm up when it cools. The internal temperature should be able 200F.
Step 6: Once the buckle is fully baked, carefully remove the gluten free buckle from the oven and allow it to cool completely in the pan.
Serving & Storage
You can either let the cake cool completely or be like me and cut it while still warm. There is nothing like a still-warm slice of freshly baked blueberry buckled topped with a light dusting of powdered sugar or a scoop of vanilla ice cream. For a more pronounced cream cheese layer, refrigerate the completely cooled buckle for at least 20 minutes. This will help the cream cheese to set up (like a cheesecake)
I recommend storing the gluten free blueberry coffee cake uncut in an air-tight container at room temperature. If your kitchen is very hot, I recommend storing it in your fridge and allowing it to come to room temperature before enjoying it. Before serving, it is best to bring cakes made with butter to room temperature.
Variations of Blueberry Buckles
The beauty of buckles or any fruit-based desserts is the fact that you can use any fruit you like. Clearly berries such as blueberries, raspberries (add some white chocolate chunks if you happen to have some with the raspberries), apples, pears, or a combo of apples, pears, and cranberries. Fruit can be fresh or frozen. Just don't use any spoiled products. Mushy berries are great in smoothies but not so great in baked goods.
You can also omit the fruit at and go for a plain buckle which then would be more like a traditional Gluten Free Coffee Cake.
The best way to freeze the buckle is to place the cut pieces it in an airtight container and freeze it that way. When you are ready to enjoy a piece, allow for it to thaw at room temperature (or microwave it 10-15 seconds)
FAQ - Gluten Free Blueberry Buckle
A dessert called "buckle" typically refers to a type of fruit dessert in American cuisine. It is made with fresh fruit, often berries or stone fruits, mixed into a cake-like batter and topped with a streusel-like crumb topping. As the dessert bakes, the batter rises and surrounds the fruit, creating a slightly "buckled" appearance. The name "buckle" comes from the way the cake buckles or wrinkles during baking. Blueberry buckle is a popular variation of this dessert.
Absolutely! Just skip the cream cheese layer if it's not your thing. I would recommend folding in some blueberries in the dough batter before adding it to the 8x8 cake pan. Top with additional blueberries and streusel and bake for 35-45 minutes. The baking time will be less since we do not have a cheesecake layer to worry about.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Blueberry Recipes to try
Gluten Free Streusel Topping
- 50 grams brown sugar
- 90 grams gluten free multi purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 40 grams unsalted butter, at room temperature
Cream Cheese Filling
- 227 grams cream cheese, full fat, at room temperature
- 45 grams granulated white sugar
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
Gluten Free Blueberry Buckle
- 285 grams gluten free multi purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Zest from 1 Lemon
- 100 grams brown sugar
- 50 grams granulated white sugar
- 70 grams unsalted butter, at room temperature
- 1 egg, at room temperature
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 120 grams whole milk, at room temperature
- 350 grams blueberries (fresh or frozen)
Gluten Free Streusel Topping
- Combine dry ingredients in a small bowl, add butter, and with a fork or your hands crumble together until it resembles a streusel topping
- Store in the fridge until ready to use
Cream Cheese Filling
- Combine room temperature cream cheese, vanilla extract, and sugar in a small bowl and mix together with your hand mixer. Or add it to the bowl of your stand mixer and mix together with the paddle attachment until light, around 2-3 minutes.
- Mix in the room-temperature egg. You want the filling to be smooth and have no lumps but try not to overmix it
Gluten Free Blueberry Buckle Batter
- Preheat your oven to 350F, and line an 8x8 pan with parchment paper. Set aside
- In a small bowl combine the gluten-free flour, baking powder, and salt and set aside.
- In the bowl of your stand mixer combine the sugars and the lemon zest. With your hands rub the zest into the sugars.
- Add the room temperature butter to the sugar and mix at a medium speed until light and fluffy for 2-3 minutes. Scrape down the sides of your bowl and your paddle attachment and add the egg, vanilla, and almond extract, and mix for 2 minutes until well combined. Your batter may look broken - this happens when the eggs and the butter are at different temperatures. Don't worry, once you add the dry ingredients this will smooth out.
- Alternating milk and dry ingredients, add them to your bowl and mix to combine after each addition. Start with ⅓ of the flour mix, add ½ of the milk, add another ⅓ of the flour, add the rest of the milk, and end with the rest of the flour. Make sure to scrape down the sides of your bowl.
Assembling & Baking
- Add half of the cake batter to the bottom of a parchment-lined 8" rectangular pan and with a small offset knife or a spatula spread it out evenly
- Evenly top with a generous amount of blueberries (fresh or frozen)
- Pour the cream cheese filling over the blueberries and spread out evenly. This may get a bit wonky but it's okay if it's not perfect
- Top with the remaining gluten-free coffee cake batter and spread out as evenly as possible. It won't be perfect but it's okay
- Finish with more blueberries and a generous layer of streusel
- Bake the blueberry buckle at 350F for 55-60 minutes. The edges and the streusel topping should look golden brown and feel firm to the touch. The center may jiggle slightly if you move the pan but it will firm up when it cools.
- Remove from the oven and allow to cool completely in the pan before enjoying it.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Flour: Please use 70 grams of All-Purpose Flour for the Streusel Topping and 250 grams of All Purpose Flour for the blueberry buckle if you are not on a gluten free diet.
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Amount Per Serving: Calories: 272
Calories are a guestimate and randomly generated.