American Blueberry Buckle Cake

Shopping list

• 200 g gluten-free plain flour blend — ensure certified GF

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• 1.5 tsp gluten-free baking powder — check label

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• 0.25 tsp salt

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• 75 g butter — softened

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• 150 g caster sugar

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• 2 piece eggs

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• 1 tsp vanilla extract

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• 120 ml whole milk

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• 200 g fresh blueberries

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• 50 g light brown sugar — for streusel

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• 40 g gluten-free plain flour blend — for streusel

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• 30 g cold butter — cubed, for streusel

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• 0.5 tsp ground cinnamon — for streusel

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan) and grease a 20 cm square or round cake tin, then line the base with baking parchment.

2. 2

   In a bowl, whisk together the 200 g gluten-free flour, baking powder and salt.

3. 3

   In a separate large bowl, cream the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4. 4

   Fold in half the flour mixture, then the milk, then the remaining flour until just combined. Gently fold in the blueberries.

5. 5

   Pour the batter into the prepared tin and smooth the top.

6. 6

   For the streusel topping, rub together the 40 g gluten-free flour, brown sugar, cold butter and cinnamon until crumbly, then scatter evenly over the batter.

7. 7

   Bake for 40– 45 minutes until a skewer inserted into the centre comes out clean and the streusel is golden.

8. 8

   Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.