Gluten Free Friday- Kay’s Blueberry Buckle (rehashed)


I have been eyeing off this recipe from fellow blogger, Kay, from over at whitegunpowder for quite a while now. It’s her blueberry buckle recipe and it looks truly scrumptious! Kays recipe is not gluten and dairy free, but by adjusting a few of the ingredients, I was prepared to give it a go. And after tearing apart the freezers, I realised that I didn’t have any blueberries on hand. What I did have was heaps of frozen mixed berries, and thought that they should work out just as well- which they did. *Phew!*



So here goes. My adaptation of:

Kays Blueberry Mixed Berry Buckle.


2 cups (250 grams) gluten free plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (155 grams ) caster sugar
1/2 cup (95 grams)  dairy free spread
1 egg
1 teaspoon pure vanilla extract
1/2 cup non dairy milk ( I used rice milk)
4 cups mixed berries ( you can use frozen)

1/2 teaspoon ground cinnamon
pinch of salt
1/4 cup packed brown sugar
1 cup gluten free plain flour
1/2 cup dairy free spread
1/4 cup desiccated coconut



1.Heat oven to 175c (350°f). Lightly grease a springform baking pan {ten-inch round}. (In my case, I did not have one. So I greased and lined on the bottom a round cake tin).

2. With electric mixer in a medium sized bowl, cream dairy free spread and sugar on medium speed until light and fluffy.

3. Add egg and vanilla and mix until combined.

4. In a separate medium bowl, sift together the flour, baking powder, and salt.

5. Reduce mixer speed to low, alternate adding flour mixture and milk to mixer, beginning and ending with flour mixture.

6. Gently fold in all mixed berries. If using frozen berries, sprinkle 1 tablespoon of flour over the berries and mix gently to coat each berries with flour before adding to the batter mixture.

7. Pour batter into prepared tin.

8. In a medium bowl, mix together all the streusel topping ingredients with a fork to form large clumps.

9. Sprinkle streusel topping directly onto the cake batter.

10. Place the springform baking pan on a cookie sheet lined with parchment paper. This will help to contain any leakage from spreading all over the oven. If using a regular cake tin, you dont need to worry about this step.

11. Bake 60 to 70 minutes until cake tester comes out batter free. Remove cake from oven and let it rest on the cooling rack for 10 minutes.

12. Remove from springform pan. (If using regular cake tin, to free your cake while retaining the topping, simply place a plate upside down over your cake and CAREFULLY flip the cake over onto the plate. Then get another plate, place it on the bottom of your cake and CAREFULLY flip it over again. Now your cake should be right side up!)

13. ENJOY!!


This recipe has been adapted from Kays Blueberry Buckle over at whitegunpowder. Her recipe can be found here.







Thanks heaps Kay for letting me share your recipe!


4 Responses to Gluten Free Friday- Kay’s Blueberry Buckle (rehashed)

  1. Kay Saturday 2 November 2013 at 1:50 am #

    Can’t believe it’s gluten free, the texture and the appearance is beautiful as if you made it with regular flour … love to have a piece right now for breakfast! I have made this recipe for so many years and never thought about doing anything new with it {trying other berries}. Thank you Hannah for sharing this New recipe with me and others.

    • Hannah Wednesday 6 November 2013 at 10:32 am #

      Thanks Kay! I thought of trying to make this with chunks of pie apple in it next. It seems like a type of recipe that will lend itself to other fruits. This is an awesome recipe Kay.

  2. Lori @ A Bright and Beautiful Life Tuesday 5 November 2013 at 5:59 pm #

    Ditto to Kay’s comments. Your Berry Buckle looks super delicious and not at all like it’s gluten-free. It’s so thick and full of texture and bursting with blueberries ~ it’s making me want to bake one up tomorrow. :) Great job!

  3. Hannah Wednesday 6 November 2013 at 10:34 am #

    Thanks Lori! I had no idea what a buckle cake was til i visited Kays blog. It’s a winner for sure!

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