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.

Blueberry Butter Cake Crumble – 1 Stunning Gluten-Free Treat

Name: Blueberry Butter Cake Crumble
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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; ; Blueberries – 1 1/4 cups; Gluten-free flour – 1 tsp; Lemon juice – 2 tsp; Lemon zest – 1 tsp; ; 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

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