Ingredients Jump to Instructions ↓

  1. Crumble Topping:

  2. 1/3 cup gluten free all-purpose flour (Check label for allergens!)

  3. 1/2 cup packed light brown sugar , packed

  4. 1 teaspoon ground cinnamon

  5. 1/2 stick butter , chilled and sliced into small slices

  6. ... Buckle Batter:

  7. 3/4 stick butter , softened

  8. 1/2 cup granulated sugar , plus one tablespoon

  9. 1 egg

  10. 1 1/2 teaspoon vanilla extract

  11. 1/2 cup sour cream (check label for allergens!)

  12. 1/3/4 cup gluten free all-purpose flour

  13. 2 teaspoons baking powder

  14. Pinch of salt

  15. 2 cups fresh blueberries , washed well, de-stemmed and dried

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Butter an 8” square baking pan.

  2. To make the crumble:

  3. Combine the flour, brown sugar, cinnamon. With a pastry blender or two knives, cut in the butter piece by piece until the mixture resembles coarse crumbs.

  4. To make the batter:

  5. In a large bowl, with an electric mixer, beat the butter until creamy. Gradual beat in 1 cup of the sugar. When it becomes soft and fluffy add in the egg and the vanilla. Beat until smooth. Next, blend in the sour cream.

  6. In another bowl, stir together the flour, baking soda and a pinch of salt. Stir this mixture into the butter and sugar mixture just to moisten; the batter will be thick and lumpy. Fold in 1 ½ cup of the blueberries (reserve ½ cup for sprinkling on the top) and pour into the greased baking pan.

  7. Crumble the topping mixture over the batter, next sprinkle with ½ cup of reserved blueberries and 1 tablespoon of granulated sugar.

  8. Bake 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool for 20 minutes before cutting and serving.

  9. Serve with fresh whipped cream or vanilla bean ice cream.


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