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 are going to miss out on the best part. Because who does not love cream cheese?
A Buckle is a simple cake with fruit mixed into it and topped with a streusel topping. They belong to the family of dough topped fruit desserts which include cobblers, grunts, crisps, betties, boy bait, slumps, and pandowdies. Yes, there is a dessert called boy bait - it’s like a buckle but no streusel.
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
Gluten Free Flour: I have tested this recipe with Bob's Red Mill Gluten Free 1-to-1 Baking Flour and Cup4Cup. Both 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 produces 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.
How to assemble a Gluten-Free Blueberry Cream Cheese Buckle
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: Preheat your oven to 350F and arrange the oven rack in the middle. Line an 8" (or 9") rectangular cake pan with parchment paper making sure to leave some overhang to remove the baked cake easily from the pan.
Step 2: Add half of your cake batter to the bottom of the pan and spread out evenly using a small offset knife or spatula. Sprinkle a generous amount of blueberries over the cake batter.
Step 3: 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 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.
Step 6: Once the buckle is fully baked, carefully remove it from the oven and allow for it to cool completely in the pan.
I recommend storing this gluten-free blueberry coffee cake uncut in an air-tight container at room temperature. If your kitchen is sweltering, I recommend storing it in your fridge and allowing for it to come to room temperature before serving if you like.
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 all and go for a plain buckle which then would be a traditional Coffee Cake.
What's a Streusel Topping?
A basic streusel topping is made of brown sugar, flour, and butter. Sometimes you see streusel toppings with added oats and nuts. I like to stick with the basics for this streusel topping - the only thing "fancy" I add is cinnamon.
Streusel can be made easily in just one bowl. Combine the dry ingredients (sugar, flour, salt, and cinnamon) and with a fork or your hands work in the room temperature butter until it resembles crumbles. Store the crumble in the fridge until you are ready to use it. You can also make a bigger batch and freeze it. It's a great addition to quickbreads and muffins, a tart, or a pie topping.
FAQ for Gluten Free Blueberry Cream Cheese Buckle
What's the best way to store my buckle?
I recommend storing it uncut in an air-tight container at room temperature. If your kitchen is very hot, I recommend storing it in your fridge and allow it to come to room temperature before enjoying it.
Can I make this without the Cream Cheese layer?
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.
Can I make this with "regular" all-purpose flour?
Yes. Please use 70 grams of All-Purpose Flour for the Streusel Topping and 250 grams of All Purpose Flour for the blueberry buckle.
I don't like Blueberries. What other fruits could I use?
I love using cut-up peaches, blackberries, rhubarb, strawberries, and rhubarb or raspberries and a few white chocolate chips sprinkled in it. Even apples are amazing and during fall/holiday season I love using fresh cranberries and some orange zest. This makes a fabulous Thanksgiving Day Breakfast addition.
Can I freeze the leftover Blueberry Buckle?
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 or until it's thawed)
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 baking. 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.
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.
- 70 grams brown sugar
- 90 grams gluten free multi purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 43 grams unsalted butter, at room temperature
Cream Cheese Filling
- 227 grams cream cheese, full fat, at room temperature
- 45 grams granulated white sugar
- 1 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
- 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 butter 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 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.
Please be aware, if you use Cup4Cup in this recipe, your dough might be very difficult to spread out.
Amount Per Serving: Calories: 248