GF Blueberry Crumble Cake

B posted a photo of a recent creation on her Instagram – an (almost) Gluten Free crumble cake. We adapted it from but made a few changes, we can honestly say it was delicious. We quite often make up our own recipes for things, but just as fun, is making your own adaptions.

We are not usually gluten free people, however we had a guest coming over who required that, so we stepped up to the challenge! 

Here it is!

Ingredients for cake

  •  180g unsalted butter, at room temperature
  •  215g (1 cup) caster sugar
  •  2 eggs
  •  1 tsp vanilla extract
  •  1 lemon, rind finely grated
  •  1 tbs lemon juice
  •  300g (2 cups) gluten-free self-raising flour
  •  185ml (3/4 cup) buttermilk
  •  2 cups blueberries, fresh or frozen
  •  Pure icing sugar, to dust
  •  Ice-cream or cream, to serve

Ingredients for Crumble

  • 140g (2/3 cup, firmly packed) brown sugar
  •  75g (1/2 cup) gluten-free plain flour
  •  1 cup of GF breadcrumbs or you could try quick oats
  •  1 tsp ground cinnamon
  •  80g butter, chilled, chopped


  1. Step 1

    Preheat oven 180C/160C fan forced. Grease and line base of a 22cm (base measurement) round springform pan with baking paper.

  2. Step 2

    For the topping, combine all the ingredients in a large bowl. Use your fingertips to rub until mixture resembles breadcrumbs. Set aside.

  3. Step 3

    Use electric beaters to beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, lemon rind and juice. Using a wooden spoon, gradually add flour and buttermilk, alternating. Mix until well combined. Spread two-thirds of the batter into prepared pan. Cover the mixture lightly with  blueberries and one-third of the crumble mix. Top with remaining batter, smoothing the top, then top with remaining blueberries (until covered) and crumble.

  4. Step 4

    Bake for 1 hour 10 minutes or until a skewer inserted into the center comes out clean. Set aside to cool in the pan for 20 minutes before transferring to a serving plate. Dust with icing sugar. Serve with ice-cream or cream. (we had to bake ours for another 10 minutes on top of that! Be patient.

This cake is delicious for about 4 days after, and is best served warm.

Originally adapted from


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