Gluten Free Blueberry Crumb Cake

5 from 1 vote

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 329kcal

Author: Amanda

Equipment

9-inch cake pan

Ingredients

Crumb topping ingredients

100 grams gluten free all purpose flour
100 grams light brown sugar
¼ teaspoon salt omit if using salted butter.
¼ teaspoon xanthan gum omit if using a flour blend that already contains xanthan gum.
80 grams unsalted butter (Cubed) cold from the fridge.

cake ingredients

100 milliliters olive oil vegetable oil or canola oil will also work well.
3 large eggs room temperature.
120 milliliters milk
120 grams sour cream Greek yogurt will also work well.
1 teaspoon vanilla extract
250 grams sugar
250 grams gluten free all purpose flour
3 teaspoons baking powder be sure to use gluten free baking powder, as some brands may contain gluten.
¼ teaspoon xanthan gum Omit if the flour blend contains xanthan gum.
¼ teaspoon salt

Fruit ingredients

300 grams fresh blueberries Frozen will also work, but see notes below.
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon gluten free all purpose flour

Instructions

How to make the crumb topping

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 and rub together until the mixture resembles breadcrumbs.
Place the crumb mixture in the fridge to chill while you prepare the cake batter.

How to make the cake batter

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.

How to prepare the blueberries

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

Assembling the cake layers

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.
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.
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).

Notes

Tips:

Tip #1: Always use good quality ingredients as the freshness and quality of the ingredients will impact the final taste of the cake.
Tip #2: Keep the butter cold when making the crumb mix and don't overwork. Stop when you have a breadcrumb-like mixture with some larger lumps.
Tip #3: Letting the cake batter rest will allow time for the flour to absorb all the wet ingredients. This results in a softer crumb.
Tip #4: 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.
Tip #5: Always weigh ingredients using a digital scale, as this will produce the most accurate results when baking. I also recommend using an oven thermometer, as some ovens run hotter than others.
Tip #6: If using frozen blueberries results in a slightly longer bake time.

Nutrition