Gluten-Free Blueberry Buckle

A "buckle" is an old-fashioned, one-layer moist cake made with fruit or berries and a crumbly topping. Feel free to substitute different fruits or berries to create your very own buckle.

Serves: 8Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 cup sorghum flour, divided
  • 1 cup arrowroot starch, divided
  • ½ tsp. xanthan gum
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ cup softened butter, divided
  • 1¼ cup sugar, divided
  • 1 large egg
  • ½ cup milk
  • 1 pint blueberries
  • ½ tsp. ground cinnamon

Directions

  • Preheat oven to 350°F. Heavily grease an 8" x 8" baking pan.
  • In a medium bowl, whisk together ½ cup sorghum flour, ½ cup arrowroot starch, xanthan gum, baking powder, and salt. In a large bowl, cream together 4 tablespoons butter and ¾ cup sugar. Stir in the egg and milk. Slowly stir in the flour mixture a little at a time, until you have a thick batter. Fold in the blueberries. Pour into the prepared baking pan.
  • In a small bowl whisk together ½ cup sugar, ½ cup sorghum flour, ½ cup arrowroot or tapioca starch, and cinnamon. Cut in butter with a fork until mixture is crumbly. Sprinkle crumb topping evenly over the cake batter.
  • Bake for 35 minutes, or until the top is lightly browned and a toothpick inserted in the middle of the cake comes out clean.

Recipe Information

Serves: 8

Ingredients

  • 1 cup sorghum flour, divided
  • 1 cup arrowroot starch, divided
  • ½ tsp. xanthan gum
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ cup softened butter, divided
  • 1¼ cup sugar, divided
  • 1 large egg
  • ½ cup milk
  • 1 pint blueberries
  • ½ tsp. ground cinnamon

Directions

  • Preheat oven to 350°F. Heavily grease an 8" x 8" baking pan.
  • In a medium bowl, whisk together ½ cup sorghum flour, ½ cup arrowroot starch, xanthan gum, baking powder, and salt. In a large bowl, cream together 4 tablespoons butter and ¾ cup sugar. Stir in the egg and milk. Slowly stir in the flour mixture a little at a time, until you have a thick batter. Fold in the blueberries. Pour into the prepared baking pan.
  • In a small bowl whisk together ½ cup sugar, ½ cup sorghum flour, ½ cup arrowroot or tapioca starch, and cinnamon. Cut in butter with a fork until mixture is crumbly. Sprinkle crumb topping evenly over the cake batter.
  • Bake for 35 minutes, or until the top is lightly browned and a toothpick inserted in the middle of the cake comes out clean.

Nutrition Information

Nutrition Information
Amount per serving
Calories390
Total Fat12g
Saturated Fat8g
Cholesterol55mg
Sodium230mg
Total Carbohydrate68g
Dietary Fiber2g
Sugars36g
Protein4g