Gluten Free Blueberry Crumb Cake

Gluten Free Blueberry Crumb Cake is made with a soft, tender sour cream cake, a layer of juicy fresh blueberries, topped with a buttery golden crunch. It's packed full of flavor in every bite. Delicious served warm with a scoop of old vanilla ice cream.

I love baking with fresh blueberries, they are so juicy and full of flavor. My family devoured this cake and has requested it every weekend these past few weeks.

We always have blueberries in the fridge and freezer so it was just a matter of time before I added a gluten free blueberry cake to the gluten free cakes collection.

Also see my gluten free blueberry muffins and blueberry and apple crumble if you also love blueberry recipes.

Recipe Development

I love cakes that have layers and this gluten free blueberry crumb cake is a firm favorite of mine not only in the summer months but is great for the holiday season too.

It turned out so good I plan to use it as a base for other flavor combinations. Such as an apple crumb cake, strawberry crumb cake and so many more. Interested in those flavors too, watch this space as I will add them here once I have tested them.

I tested this recipe multiple times, making adjustments in each test. I swapped out the traditional method of cake mixture using butter and used oil and sour cream instead. As the cake requires longer in the oven than a regular cake, this stops the cake layer from drying up and helps keep it moist and tender.

If you don't have sour cream I have also tested with greek yogurt and it worked just as well.

I also tested using various flour blends and the brands I used are Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (blue bag), King Arthur Flour Gluten-Free Measure for Measure Flour, and Doves Farm Freee range plain flour. I omitted xanthan gum when using Bob's Red Mill and King Arthur flour, as they already contain it in their blends.

I tested using both fresh and frozen blueberries. Using frozen blueberries results in a slightly longer bake time.

The crumb topping has been adapted from many of my recipes that use a crumble mix such as my apple and blueberry crumble, pear and blackberry crumble, and streusel topping from my gluten free raspberry muffins.

The gluten free blueberry cake pairs so well with fresh whipped cream, a scoop of ice cream or with warm custard.

📋 Ingredients Notes

• Gluten free flour - I tested this recipe with a pre-made blend of gluten-free flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (blue bag), King Arthur Flour Gluten-Free Measure for Measure Flour, and Doves Farm Freee range plain flour. I omitted xanthan gum when using Bob's Red Mill and King Arthur flour, as they already contain it in their blends.
• Sugar - I used white sugar in the cake and flour mixture but used light brown sugar in the crumb mix as I love the richer flavor that it adds to the crumble 
• Salt - enhances the flavors in the blueberry crumb cake.
• Xanthan gum - omit if using a flour blend that already contains xanthan gum.
• Butter - (Cubed) cold from the fridge.
• Oil - The oil helps keep the cake moist and tender stopping it from drying out quickly. I used olive oil, but vegetable oil or canola oil will also work well.
• Eggs - use room temperature eggs.
• Milk - I used whole milk but you can use your preferred neutral-flavored milk.
• Sour cream - Adds to the moisture and tenderness of the cake. Greek yogurt will also work well.
• Vanilla extract - adds additional flavor.
• Baking powder - be sure to use gluten free baking powder, as some brands may contain gluten.
• Fresh blueberries - Frozen will also work, but the cake will take a little longer to bake.

See the recipe card below for ingredient measurements.

⚡ Substitutions & Variations

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make gluten free crumb cake.

See the recipe card below for more detailed recipe instructions.

Step 1: Preheat the oven to 180°C/350°F/Gas mark 4

In a large bowl, mix the flour, sugar, salt, and xanthan gum.

Add cold butter to the flour mix.

Step 2: Rub together until the mixture resembles breadcrumbs.

Place the crumb mixture in the fridge to chill while you prepare the cake batter.

Tip: Keep the butter cold and don't overwork. Stop when you have a breadcrumb-like mixture with some larger lumps.

Steps 3-6: In a large bowl, mix the oil, eggs, milk, sour cream, vanilla extract and sugar together until smooth.

In another bowl whisk together the gluten free flour, baking powder, xanthan gum and salt.

Add the dry flour mixture to the wet mixture and whisk until smooth and lump free.

Set aside to rest while you prepare the blueberries.

Tip: Letting the cake batter rest will allow time for the flour to absorb all the wet ingredients. This results in a softer crumb.

Step 7: Place the blueberries in a bowl and add the lemon juice, sugar and flour until all the blueberries are coated.

Step 8: In a lined 9-inch cake pan, pour in the cake batter and spread evenly.

Add the blueberries on top of the cake batter, trying to make the layer as even as possible, covering most of the cake batter.

Step 9: Sprinkle the crumb mixture evenly over the blueberries all the way to the edges of the cake pan.

Place the cake pan in the center of the oven for approx 60-70 minutes until the crumb topping is golden brown and when checking the center of the cake with a skewer and it comes out clean. Check after 50 minutes, and if the crumb topping is browning too fast, make a tent over the top of the cake with foil, as this will prevent it from browning so fast.

Step 10: Place the cake pan on a cooling rack for at least 30 minutes before serving. This cake can be served warm or at room temperature.

Once at room temperature, store in an airtight container in the fridge. Remove slices to come to room temperature before serving, or warm slices in the microwave for 30 seconds to warm up. (I prefer it warm slice, served with a scoop of ice cream).

Tip: Remember to check the cake after 50 minutes, and if the crumb topping is browning too fast, make a tent over the top of the cake with foil, as this will prevent it from browning so fast.