Blueberry  Crumb Cake

A thick, moist, buttery cake with juicy blueberries in every bite + an extra-thick layer of brown sugar cinnamon crumb topping.

- butter - brown sugar - white sugar - cinnamon - gluten-free all purpose flour with xanthan gum


Decadent-tasting and unbelievably delicious, no one will believe it’s gluten-free (and nut-free)! Plus, it is an incredibly easy gluten-free dessert recipe!

In a medium mixing bowl, combine the sugars, cinnamon, and salt. Add melted butter and mix until well combined and smooth.

Add flour and, using a fork, combine until it creates coarse crumbs. Do not mix with a spoon or mixer, and do not overmix, or it will become pasty. Set aside, ideally covered in plastic wrap.

In a large mixing bowl, cream the butter and sugar. Add eggs one at a time, mixing in each time. Add in vanilla and lemon zest, and mix to combine.

In a separate bowl, combine flour, baking powder, baking soda, and salt with a whisk, fork, or pastry cutter.

Alternately, add and mix in the flour mix and yogurt (or sour cream). I do 1/2 flour, then 1/2 yogurt or sour cream, and then the remaining 1/2 flour, then 1/2 yogurt or sour cream.

Swipe up for the full recipe!

Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.