Allergy-Friendly Blueberry Buckle -

Allergy-Friendly Blueberry Buckle

An allergy-friendly version of Blueberry Buckle

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: allergy-friendly, blueberry buckle, breakfast and brunch, homemade

Servings: Servings

Calories: 374kcal

1/4 cup butter I used Earth Balance Buttery Sticks. They also have a soy-free if needed, softened
3/4 cup sugar
1 egg I use either Ener-G Egg Replacer or 3 Tbsp aquafaba (liquid from canned garbanzo beans)
2 cups gluten-free flour blend homemade, or purchased. I used 1 cup Bob's Red Mill Gluten-Free All-Purpose Baking Flour, and 1 cup coconut flour.
2 tsp baking powder Corn-free if needed
1/4 tsp salt
1 1/2 tsp xanthan gum or guar gum
1/2 cup milk plus 2 Tbsp I used 1/4 rice milk and 1/4 soy milk and 1 Tbsp of each. Any will work.
2 cups fresh blueberries
For The Topping:
2/3 cup sugar
1/2 cup any gluten-free flour Bob's Red Mill Gluten-Free All-Purpose Baking Flour and King Arthur Gluten-Free Measure for Measure are great choices.
1/2 tsp cinnamon
1/3 cup cold butter I used Earth Balance Buttery Sticks Soy-Free if needed.

Preheat oven to 350. Prepare a 9"x9" baking pan with a non-stick cooking spray.
In a medium-size mixing bowl beat together butter and sugar.
Add egg and mix well.
Combine flour, baking powder, and salt in a small mixing bowl.
Add flour mixture to creamed mixture alternately with milk, mixing after each addition. Fold in blueberries.
Pour into prepared pan.
Prepare Topping:
Combine sugar, cinnamon, and flour in a small mixing bowl. Add cold butter and cut into the dry mixture until it becomes crumbly. Sprinkle over top of the blueberry mixture.
Bake 55-60 minutes. Test with a toothpick, it should come out clean when inserted around the center of the buckle. Cool on a wire rack.
Serve everybody up and enjoy it!