Gluten-Free Blueberry Crunch Cake
There are some recipes that come from years of testing in my kitchen, and then there are recipes that come from the wonderful people who help make this community what it is. This one belongs to Veronica.
If you’ve ever emailed our support team or spent time in any of our Facebook groups, you’ve probably met Veronica. She’s the friendly face behind many of your questions, and the admin who keeps our Facebook communities running smoothly. She also happens to be a fantastic baker.
A few weeks ago, Veronica came across a blueberry crumb cake recipe on Allrecipes that caught her attention. It looked like the kind of comforting, old-fashioned cake you’d want to make on a slow weekend morning with a cup of coffee.
There was just one problem – it wasn’t gluten-free.
So she got to work adapting it, tweaking it, and making sure it would be just as delicious without the gluten. It was simply too good not to share.
We decided to call it Gluten-Free Blueberry Crunch Cake because, while it starts with all the things you love about a classic blueberry crumb cake, the topping develops an irresistible crisp, crunchy texture as it bakes. It isn’t quite the soft, sandy streusel you might expect from a traditional crumb cake. Instead, it creates a sweet brown sugar crunch that makes every bite even more satisfying.
Why You’ll Love This Gluten-Free Blueberry Crunch Cake
This cake has everything you could want in a homemade blueberry cake:
- Tender, buttery gluten-free cake
- Plenty of juicy fresh blueberries
- A layer of brown sugar crumb running right through the middle
- More crunchy brown sugar topping on top
- A light lemon glaze that brightens every bite
- Perfect for breakfast, brunch, dessert, or afternoon coffee
The two layers of cake create a beautiful slice, with blueberries scattered throughout and a ribbon of buttery brown sugar crumb tucked inside. The lemon glaze adds just enough citrus to complement the blueberries without overpowering them.
It’s the kind of cake that disappears quickly whenever you set it on the table.
Fresh Blueberries Make All the Difference
While frozen blueberries can certainly work in a pinch, I highly recommend using fresh blueberries when they’re in season.
Fresh berries hold their shape beautifully, stay evenly distributed throughout the cake, and provide little bursts of juicy sweetness in every bite. Combined with the crunchy brown sugar topping and tender cake, they create an incredible balance of textures.
Perfect for Breakfast, Brunch, or Dessert
One of my favorite things about this recipe is how versatile it is.
Serve it warm with coffee for breakfast.
Add it to a brunch spread alongside eggs and fresh fruit.
Take it to a summer picnic.
Or enjoy a slice after dinner with a scoop of vanilla ice cream.
It’s elegant enough for company but easy enough to make just because you have fresh blueberries sitting on the counter.
My Gluten-Free Baking Tips
For the best results:
- Measure your gluten-free flour by weight
- Use room temperature milk, butter and eggs so the batter mixes evenly.
- Rest the batter at least 30 minutes.
- Allow the cake to cool slightly before adding the lemon glaze so it sets into a beautiful thin finish instead of soaking into the cake.
More Gluten-Free Blueberry Recipes You’ll Love
If you’re as obsessed with blueberries as I am, be sure to check out some of my other favorites:
- Gluten-Free Blueberry Muffins
- Lemon Blueberry Cake
- Blueberry Scones
- Blueberry Cookies
- Blueberry Crostata
- Blueberry Pie Bars
- Paleo Blueberry Muffins
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Add them straight from the freezer without thawing first. The baking time may increase by a few minutes, and you may notice a little more color bleeding into the batter.
Can I make this ahead?
Absolutely. This cake keeps well for several days in an airtight container and is just as delicious the next morning.
Can I freeze it?
Yes. Wrap individual slices tightly and freeze for up to three months. Thaw at room temperature before serving.
What gluten-free flour works best?
Use a high-quality gluten-free measure-for-measure flour blend that contains xanthan gum As with all of my recipes, I recommend weighing your flour for the most consistent results.
A Special Thank You
A special thank you to Veronica for discovering this recipe, taking the time to adapt it for gluten-free baking, and generously sharing it with all of us. I love being able to bring great recipes to this community, and it’s even more fun when they come from talented members of our own team.
I hope this Blueberry Crunch Cake finds its way to your breakfast table, your next family gathering, or simply your kitchen on a day when you’re craving something comforting.
If you make it, we’d love to see it! Tag me on social media or share your photos in our Gluten-Free Baking Secrets Tips & Tricks Facebook group so we can all admire your beautiful cakes.
Happy baking!
— Chef Alina
Blueberry Crunch Cake
Ingredients
Crumb Topping & Filling
- 150 g light brown sugar or maple sugar
- 65 g 1-to-1 gluten-free flour
- 84 g unsalted butter melted
Cake
- 260 g 1-to-1 gluten-free flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 112 g unsalted butter softened to room temperature
- 200 g granulated sugar
- 1 lemon zested and juiced
- 2 large eggs 100 g, at room temperature
- 1½ teaspoons vanilla extract
- 148 g milk
- 2 cups approximately 300 g fresh blueberries
Lemon Glaze
- 120 g powdered sugar
- 1–2 tablespoons fresh lemon juice from the zested lemon
- 1 tablespoon heavy cream or milk
Instructions
- Lightly grease an 8 x 8-inch metal baking pan. (A metal pan is strongly recommended for the best texture and even baking. Avoid using glass.) Line the pan with a strip of parchment paper, leaving an overhang on two sides to make removing the cake easy after baking. Alternatively, you may use a 9-inch round springform pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the softened butter and granulated sugar on medium speed for about **2 minutes**, until well combined, slightly lighter in color, and a little fluffy.
- Add the lemon zest, eggs, vanilla extract, and milk. (For the smoothest batter, make sure all of your refrigerated ingredients are at room temperature.) Mix until combined.
- Add the dry ingredients mixing just until incorporated. The batter will be fairly thick.
- Let the batter rest for 30 minutes. This allows the gluten-free flour to fully hydrate and results in a better texture.
- While the batter is resting, preheat the oven to 350°F (175°C).
- Make the crumb topping: In a small bowl, combine the brown sugar, flour, and melted butter with a fork until evenly moistened and crumbly. Set aside.
- After the batter has rested, gently fold in the fresh blueberries.
- Spread about half of the batter into the prepared pan, smoothing it into an even layer.
- Sprinkle half of the crumb mixture evenly over the batter.
- Dollop the remaining batter over the crumb layer in small spoonfuls across the surface. Once it is distributed, gently spread and connect the dollops into an even layer. This helps cover the crumb layer without dragging it through the batter.
- Sprinkle the remaining crumb topping evenly over the top.
- Bake for 45–55 minutes, depending on the pan you are using. A 9-inch round springform pan will typically bake closer to 45 minutes, while an 8 x 8-inch square pan generally takes 50–55 minutes because the cake is slightly thicker. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool completely in the pan.
- Make the glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and heavy cream (or milk) until smooth. Adjust the consistency with a little more lemon juice or powdered sugar if needed.
- Once the cake has cooled completely, drizzle the glaze over the top. Slice and serve.
