Gluten-Free Blueberry Buckle

Total Time
10 mins
45 mins

This is from I have not personally tried this recipe yet.

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  1. Blueberry mixture:.
  2. Preheat the oven to 375 degrees F.
  3. Mix the sugar, shortening, and egg.
  4. Stir in the milk.
  5. Mix the cups flour, baking powder, and salt.
  6. Add the flour mixture to the sugar mixture.
  7. Fold in the blueberries.
  8. Pour into a 9-by-9 inch pan.
  9. Crumb Mixture:.
  10. Combine all of the crumb ingredients.
  11. Spread on top of the blueberry mixture.
  12. Bake the whole thing for 45-50 minutes.
Most Helpful

5 5

Had to make substitutions due to food intolerances; used sorghum, tapioca and Red Mill All Purpose GF. Soy Milk, coconut oil and ghee. And just because we had them, raspberries, blackberries and blueberries. My non-GF family loved it!

Made it again with sorghum, millett, garbanzo/fava flours. And Blackberries. Yum again!

5 5

For gluten free this was fabulous! Because of the rice flour it is a little grainy. But all my non GF friends liked it a lot! Thanks!

5 5

This is great!! I did make a few changes. I used butter instead of shortening and brown rice flour mix instead of plain rice flour (usually a mix of gluten-free flours does better than just one). I used frozen blueberries, but forgot to thaw them, however that didn't seem to matter. It's very sweet and delicious. A non-gf friend and her kids were over and they all loved it as well. It tastes just like a really yummy blueberry muffin.