Blueberry butter cake crumble is one of those bakes that instantly wins hearts, especially when it’s made gluten-free and from scratch. The soft, golden butter cake forms the perfect base, bursting with fresh blueberries and finished with a crunchy, cinnamon-scented crumb topping. Whether you serve it warm from the oven or sneak slices with your morning coffee, this recipe delivers that bakery-style experience at home. In this post, I’ll walk you through the ingredients, step-by-step method, and all the tips you need to make this gluten-free blueberry butter cake crumble flawless—every time. No special tools or hard-to-find ingredients needed.
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Blueberry Butter Cake Crumble
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
Description
A rich, buttery gluten-free cake filled with fresh blueberries and topped with a golden crumble. Perfect for brunch, dessert, or afternoon coffee.
Ingredients
For the Cake:
Gluten-free all-purpose flour – 1 1/2 cups
Unsalted butter, softened – 1/2 cup
Granulated sugar – 3/4 cup
Eggs – 2
Vanilla extract – 1 tsp
Milk or dairy-free milk – 1/2 cup
Apple cider vinegar – 1 tsp
Baking soda – 1/2 tsp
Salt – 1/4 tsp
For the Blueberry Layer:
Blueberries – 1 1/4 cups
Gluten-free flour – 1 tsp
Lemon juice – 2 tsp
Lemon zest – 1 tsp
For the Crumble:
Gluten-free flour – 3/4 cup
Granulated sugar – 1/3 cup
Cinnamon – 1/2 tsp
Salt – 1/8 tsp
Butter, cold or melted – 1/4 cup
Instructions
1. Preheat oven to 350°F and prepare a springform pan.
2. Cream butter and sugar until fluffy, about 3 minutes.
3. Add eggs and vanilla; beat well.
4. Mix dry ingredients separately, then alternate with milk into the batter.
5. Spread batter in pan evenly.
6. Toss blueberries with lemon and flour; sprinkle over batter.
7. Mix crumble topping; scatter over blueberries.
8. Bake 50–60 minutes until golden and tester comes out clean.
9. Cool 15 minutes before removing from pan.
10. Serve warm with cream or ice cream.
Notes
Store in an airtight container up to 3 days.
Use fresh blueberries for best results.
Dairy-free milk and vegan butter work well too.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: blueberry butter cake crumble, gluten-free crumble cake, fruit butter cake, gluten free brunch cake
Table of Contents
The Story Behind My Blueberry Butter Cake Crumble
A Southern Sunday and the Birth of This Crumble
Blueberry butter cake crumble holds a special place in my kitchen and my heart. One warm June morning, not far from our little home outside Asheville, I took my boys to pick blueberries at a family-owned orchard. We came home with sun-warmed fruit and blue-streaked hands—and I knew I had to bake something that captured that moment.
That afternoon, I started with a simple butter cake, something my grandmother used to make. But with blueberries in season and a craving for a little texture, I added a handful of berries and a spiced crumb topping. The result? A rich, tender blueberry butter cake crumble that tasted like summer wrapped in a hug.
Why This Blueberry Butter Cake Crumble Always Wins Hearts
What I love most about this blueberry butter cake crumble is how balanced it is. The cake itself is buttery and soft—yes, even without gluten. The blueberries create little pockets of juicy sweetness in every slice, and the crumble on top adds the perfect golden crunch. It’s the kind of dessert that doesn’t need frosting or fuss. It speaks for itself.
Plus, this version is fully gluten-free, but no one ever guesses. The texture is fluffy, not gritty, and it holds together beautifully. It’s been my go-to for brunches, potlucks, and quiet Sunday afternoons. Pair it with coffee, or a scoop of vanilla ice cream, and you’ve got something everyone will ask for again and again.
How to Make the Best Blueberry Butter Cake Crumble Base
The Gluten-Free Ingredients That Make It Work
The secret to a truly satisfying blueberry butter cake crumble starts with the base. Since this recipe is 100% gluten-free, choosing the right flour is key. I use a gluten-free all-purpose flour blend that contains xanthan gum—this helps replicate the elasticity and structure you’d get from traditional flour. Without it, the cake may turn crumbly in the wrong way.
Your butter should be softened, not melted. Let it sit out for at least 30 minutes so it creams easily with sugar, forming a light and airy base. This step is essential for that rich, buttery flavor that defines the best butter cakes. As for sugar, white granulated works beautifully here, but you can use coconut sugar if you prefer a hint of caramel warmth.
I also recommend room-temperature eggs and a splash of milk—dairy or non-dairy both work. If you’re avoiding dairy, almond or oat milk makes a great substitute. A touch of vinegar (I use apple cider vinegar) activates the baking soda and gives the cake a perfect, even rise without gluten.
Mixing the Perfect Batter for a Light Texture
Start by creaming the butter and sugar together until the mixture turns pale and fluffy—about 3 minutes with a hand mixer. Beat in the eggs one at a time, then add vanilla extract for depth. In a separate bowl, whisk your dry ingredients together. Then slowly alternate adding the dry mix and milk into the butter mixture, stirring just until combined. Overmixing is a common mistake in gluten-free baking—avoid it to keep the texture light and moist.
Ingredients and Step-by-Step Of Blueberry Butter Cake Crumble
Ingredients Of Blueberry Butter Cake Crumble
| Component | Ingredient | Quantity |
|---|---|---|
| Butter Cake Base | Gluten-free all-purpose flour (with xanthan gum) | 1 1/2 cups |
| Butter Cake Base | Softened unsalted butter | 1/2 cup |
| Butter Cake Base | Granulated sugar | 3/4 cup |
| Butter Cake Base | Large eggs | 2 |
| Butter Cake Base | Vanilla extract | 1 tsp |
| Butter Cake Base | Milk (or dairy-free alternative) | 1/2 cup |
| Butter Cake Base | Apple cider vinegar | 1 tsp |
| Butter Cake Base | Baking soda | 1/2 tsp |
| Butter Cake Base | Salt | 1/4 tsp |
| Blueberry Layer | Fresh or frozen blueberries | 1 1/4 cups |
| Blueberry Layer | Gluten-free flour (for tossing) | 1 tsp |
| Blueberry Layer | Lemon zest + juice | 1 tsp zest + 2 tsp juice |
| Crumble Topping | Gluten-free flour | 3/4 cup |
| Crumble Topping | Granulated sugar | 1/3 cup |
| Crumble Topping | Cinnamon | 1/2 tsp |
| Crumble Topping | Salt | 1/8 tsp |
| Crumble Topping | Melted or cold butter | 1/4 cup |
Step-by-Step Of Blueberry Butter Cake Crumble
1 Preheat your oven to 350°F (175°C). Line a springform pan with parchment or lightly grease it.
2. Cream the butter and sugar in a large bowl using a hand mixer for 2–3 minutes until light and fluffy.
3. Add eggs and vanilla extract, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
5. Stir in half of the dry ingredients, then add the milk and vinegar. Mix in the remaining dry ingredients just until combined—do not overmix.
6. Pour the batter into your prepared pan and smooth the top with a spatula.
7. In another bowl, toss the blueberries with lemon zest, juice, and 1 tsp gluten-free flour. Sprinkle them evenly over the batter.
8. Make the crumble topping: Mix flour, sugar, cinnamon, salt, and butter (cold or melted). Use a fork or your fingers to create chunky crumbs.
9. Scatter the crumble over the blueberries in an even layer.
10. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
11. Cool in the pan for 15 minutes, then release the springform and allow it to cool further before slicing.
12. Serve warm with whipped cream, yogurt, or vanilla ice cream.
Blueberries and Crumble—The Magic in Blueberry Butter Cake Crumble
Keeping Your Blueberries from Sinking
One of the biggest questions I get about blueberry butter cake crumble is: “How do you keep the blueberries from sinking?” The answer is simple but crucial—coat them lightly in flour. In this gluten-free version, I use a teaspoon of the same flour blend I used for the cake base. This coating gives the berries just enough grip to hold their place in the batter as it bakes.
Another trick? Don’t stir the blueberries into the batter. Instead, layer them on top once the batter is in the pan. As the cake rises, the berries nestle perfectly into the middle without all sinking to the bottom. You can use fresh or frozen blueberries here—just don’t thaw frozen ones or they’ll release too much moisture. A splash of lemon juice and zest brings everything together, just like the berry brightness I highlight in this blueberry almond clafoutis.
Crumble Topping: Cold or Melted Butter?
Here’s where the crumble in blueberry butter cake crumble really shines. You’ve got two options: cold butter or melted. If you love big, rustic clumps, go with cold butter and cut it into the flour-sugar mixture using your hands or a pastry cutter. Prefer a finer, more evenly browned top? Melted butter is your friend. Either way, the key is not to overmix. You want clusters!
I add cinnamon and a touch of nutmeg for warmth, but cardamom or even lemon zest works well too. For added texture, toss in chopped pecans or certified gluten-free oats.
Explore my lemon blueberry olive oil cake.
Baking Your Blueberry Butter Cake Crumble to Golden Perfection
Layering for Even Texture and Perfect Bake
When it’s time to assemble your blueberry butter cake crumble, order matters. Start by pouring your gluten-free cake batter into a greased or parchment-lined springform pan. Smooth it gently with a spatula, making sure it reaches all edges evenly. Don’t tap the pan too hard—you don’t want to deflate the batter.
Next, sprinkle your flour-coated blueberries over the top. Scatter them instead of pressing them in. This way, they settle into the cake naturally while baking, keeping the texture consistent from top to bottom. That clean finish reminds me of how I layer fruit and spice in my hummingbird cake with pineapple jam, which also benefits from a patient cool-down.
Baking Time, Cooling, and Serving Ideas
Bake the blueberry butter cake crumble in a preheated oven at 350°F (175°C) for 50 to 60 minutes. It’s ready when the top turns golden and a toothpick inserted in the center emerges clean or with a few moist crumbs attached. To prevent over-browning on top, tent the cake with foil for the final 15 minutes of baking.
Let the cake cool in the pan for at least 15 minutes before removing the ring. This helps the structure set, especially important with gluten-free bakes. Serve warm with whipped cream, vanilla yogurt, or ice cream for an extra treat.
FAQs About Blueberry Butter Cake Crumble
Is it better to crumble with cold or melted butter?
Cold butter creates larger, chunkier crumbs that hold their shape during baking, giving your blueberry butter cake crumble a rustic, bakery-style top. Melted butter, on the other hand, yields a finer, more evenly golden topping. Choose based on the texture you prefer—both work well in gluten-free recipes.
What makes a homemade cake crumble?
A few common culprits: not enough binding ingredients (like eggs), using too much flour, or underbaking. In gluten-free cakes, it’s essential to use a flour blend with xanthan gum or add it separately to help mimic gluten’s structure. Follow exact measurements and don’t overbake to avoid dryness and crumbling.
What’s the difference between coffee cake and crumble cake?
Coffee cake typically has a simple cinnamon-sugar crumb topping and is meant to pair with coffee—sometimes it’s even yeast-leavened. Crumble cake, like this blueberry butter cake crumble, emphasizes a thick, buttery topping with fruit layered in, giving it a dessert-like feel. It’s denser, richer, and fruit-forward.
How do I keep my blueberries from sinking to the bottom of a cake?
Toss your blueberries with a small amount of gluten-free flour before adding them to the batter. This helps them “cling” to the cake as it bakes. Also, don’t mix them into the batter—instead, layer them on top before adding the crumble.
Conclusion:
This gluten-free blueberry butter cake crumble delivers all the buttery, fruity joy of a classic bake with none of the gluten. It’s simple to make, bakes up beautifully golden, and has a crumb topping that’s downright addictive. Whether you’re gluten-sensitive or just looking for a show-stopping weekend cake, this one’s for you. Save this recipe—you’ll want to bake it again and again. Discover even more delicious recipe ideas on HomemadeCake’s Pinterest, and stay in the loop with our newest creations by following us on HomemadeCake’s Medium.
