Gluten Free Blueberry Buckle

This is a great gluten-free desert using the berry of the season! (Adapted from Taste of Home).


  • ¼ cup of Grass-fed Butter
  • ½ cup coconut sugar
  • ¼ cup organic cane sugar
  • 2 tablespoons unsweetened applesauce
  • 1 ¾ cups of King Arthur’s Gluten Free Flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup almond milk

    King Arthur’s Gluten-free Flour, Florida Crystals Organic Cane Sugar, and fresh blueberries!

  • 2 cups unthawed frozen blueberries



  • Preheat oven to 375 degrees Fahrenheit.
  • Generously coat a 9-inch square baking pan with oil or cooking spray.
  • In a large bowl, combine the butter, coconut sugar and organic cane sugar, and applesauce. Mix.
  • In a medium bowl, combine the King Arthur’s Gluten Free Flour, baking powder, and salt. Mix.
  • Add half of the flour mixture to the oil mixture. Mix and then add in the milk.
  • Mix in rest of flour mixture until combined.
  • Add blueberries, then spoon into prepared pan.
  • Combine topping ingredients in bowl and mix.
  • Sprinkle on top of cake mixture in pan.
  • Bake for 60 minutes until top is beginning to brown.



A slice of blueberry buckle, served with fresh blueberries, ready to eat!

Comments are closed.