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Gluten Free Blueberry Crumble Cake Slice from Whole Cake
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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
Cook Time45 minutes
Total Time55 minutes
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!