I never ever thought that I’d make a Blueberry Buckle like this gluten-free Blueberry Banana Buckle. But I’m so glad I did, and I have Maggie (She Let Them Eat Cake) (and also Debi (Hunter’s Lyonesse)—my eat-more-blueberries mentor!) to thank for it. I’ll set the stage first though.
Three dear gluten-free blogging friends came to my house for a little gfe retreat this past weekend. We had a wonderful time together.
We did it the gfe way, of course, focusing on foods that were naturally gluten free, enjoying some mainstream products that were gluten free, and also making use of a few gluten-free specialty products.
We enjoyed the food and drink, accomplished a lot in less than 48 hours, and still managed to relax quite a bit. It was a really great weekend.
Oh, there were lots of things that went wrong … a camera bag left behind (that sadly contained more than just the camera), a flat tire on a hill at a busy street corner, an overbooked trolley with a malfunctioning air conditioner and a quirky, subpar driver/tour guide, and a broken tooth (beware of date pits in protein bars that contain dates!) … to name just a few.
But one of the things that went marvelously well over the weekend was my adaptation of Maggie’s (She Let Them Eat Cake) Blueberry Buckle for our Sunday morning breakfast.
All three of my guests eat gluten free and dairy free and two of them also eat egg free. I had blueberries on hand, so when I saw Maggie’s recipe in her latest post, it seemed like an ideal breakfast choice.
Every recipe I’ve ever made of Maggie’s has been a hit, so I had no doubts this one would be as well. (Check out my adoption post of Maggie for Adopt a Gluten-Free Blogger in which I share my review of a few of her recipes.)
By the time Sunday morning arrived, we had fewer blueberries than the amount required in Maggie’s recipe. (They had been part of breakfast the previous morning.)
As I’m still learning to like blueberries, I didn’t feel that fewer blueberries in the buckle was necessarily a bad thing. As I was contemplating how to compensate for the lesser amount (or if I should compensate at all), I saw the large overripe banana on the counter.
Having sipped on a lovely Blueberry Banana “Foamie” earlier in the week, the blueberry/banana combination seemed like a perfect one to me. Maggie’s recipe called for brown rice flour (or quinoa flour), millet, and arrowroot, none of which I had in my pantry. So I went with a combination of my Two-Ingredient Gluten-Free Flour Mix, almond flour, and cornmeal instead.
I often add almond flour for that extra nutritional boost. Plus, I always like the little bit of texture that some cornmeal can give to a sweet baked good and the corn flavor can work well when combined with berries and other sweetness, too. The last change I made was to bake my version in a 9 x 13 pan instead of a springform pan.
The latter was more of a logistical change than anything else as we needed a shorter baking time to ensure folks could meet their train schedule. But the resulting thinner squares of buckle were lighter than if they had been baked in a springform pan.
That tactic didn’t save us on calories though. I think each time each of us got a square, we didn’t just take one, we took two! We all really loved this gluten-free Blueberry Banana Buckle. Yes, I made a few adjustments, but the main credit goes to Maggie for her wonderful recipe!
Today is the last day of the Savory or Sweet (SOS) Kitchen Challenge, so I’m adding this entry to the roundup of blueberry recipes. There are so many delightful recipes there, two of which have been provided by Ricki, one of the SOS event founders/hostesses.
Ricki made Blueberry Cream Danish and Kale and Quinoa Salad with Fresh Blueberry Vinaigrette. But I admit that I’m particularly fond of another, more recent SOS entry—Iris’ stevia-sweetened Mini Red, White, and Blueberry Hand Pies. (Sorry, Iris’ website is no longer active, but you can get Iris’ free recipe ebook at her new site here. Iris’ recipe was an adaptation of my Blueberry Honey Pie with Honey Whipped Cream.)
For yet another delicious recipe, here’s my slightly adapted version of Maggie’s Blueberry Buckle. Yes, we all loved this recipe! Enjoy!
Update: Here are some reader reviews:
“I love this recipe!! All-time favorite.”
“Absolutely yummy, I am having some people over one of whom is a vegetarian. This will be the perfect dessert with coffee and coconut whipped cream.”
“Thanks for the wonderful, awesome recipe!”
More Gluten-Free Blueberry Recipes You’ll Enjoy
~ 20 Gluten-Free Blueberry Pie Recipes
![Gluten-Free Blueberry Cobbler--You can make it in no time and it will disappear in no time, too. It's good! [from GlutenFreeEasily.com] (photo)](https://glutenfreeeasily.com/wp-content/uploads/2016/09/Gluten-Free-Blueberry-Cobbler-Almost-Gone.jpg)
~ Coconut Blueberry Pound Cupcakes
~ Knee-Slappin’ Good Blueberry Muffins
Knee Slappin’ Good Blueberry Muffins from Adventures of a Gluten-Free Mom
~ No-Bake Blueberry Pie with Honey Whipped Cream
![Perfect patriotic start to summer! No-Bake Blueberry Pie with Honey Whipped Cream [from GlutenFreeEasily.com] (photo)](https://glutenfreeeasily.com/wp-content/uploads/2010/07/Blueberry-Pie-Homemade-Whipped-Cream-Gluten-Free-Easily.jpg)
~ Paleo Orange Blueberry Muffins
Gluten-Free Blueberry Banana Buckle Recipe
Gluten-Free Blueberry Banana Buckle
If you've never liked blueberries, this recipe will change your mind. And if you love blueberries, you will absolutely love this recipe!
Ingredients
Buckle Base
- ½ cup coconut sugar
- 1 ¼ cup gluten-free flour mix (an all-purpose mix with some starch included will work best, like my Two-Ingredient Gluten-Free All-Purpose Flour Mix)
- ¼ cup gluten-free cornmeal (finely ground blanched almond flour will also work)
- 2 ½ tsp baking powder
- ½ tsp sea salt
- ½ cup coconut oil, liquefied
- 3 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- ½ cup almond milk (like this one)
- 1 mashed ripe banana (about ¾ cup)
- 1 cup fresh blueberries
Buckle Topping
- ¼ to 1/3 cup coconut sugar (if your banana is very ripe, you can most likely go with the lower amount)
- 1/3 cup blanched almond flour (or other ground or even just finely chopped nuts)
- ½ tsp ground cinnamon
- 3 tbsp coconut oil, liquefied
Instructions
- Preheat oven to 350 degrees F. Grease 9 x 13 baking pan with coconut oil.
- Mix dry ingredients in large mixing bowl. (I just used a wooden spoon---my favorite mixing tool.) Add liquid ingredients, including banana. Finally, add blueberries. Mix just enough so that all ingredients are incorporated.
- Pour batter into a prepared baking pan.
- Sprinkle topping over batter.
- Bake for about 25 to 30 minutes. Cool a few minutes. Cut into squares. Remove squares with a serving spatula or pie server.
Notes
Adapted from Maggie Savage's (She Let Them Eat Cake) Blueberry Buckle recipe.
Remember that one of the benefits of egg-free baking/cooking is that you can sample the mixture for sweetness without any safety concerns regarding raw eggs. Therefore, if you usually like less or more sweet, you can take a little taste of batter before baking. That taste will most likely let you know if you want to adjust the sweetener.
If you don’t have coconut sugar, I suggest using another comparable granulated sugar or even trying brown sugar.
Originally published June 30, 2011. Updated February 25, 2023.
Kelly Smith says
Any adaptations needed if I use frozen blueberries? I definitely wanna try this one for a breakfast/dessert/snack. I think we could get a lot of mileage out of it, lol!
Shirley says
Kelly–Maggie says no adaptations are needed. 🙂 Let us know what you think. Another one just came out of my oven a few minutes ago. 😉 Son will love it! 🙂
Shirley
Shirley says
Hey Kelly–I *think* I replied to you on Facebook and you’ve already made this and enjoyed it. 🙂 But for others reading, Maggie says that she uses frozen or fresh successfully without any adaptations. You’re so right … I think this recipe is one you can get a LOT of mileage out of! 😉
Shirley
Carol, Simply...Gluten-free says
Sounds like you ladies had a wonderful time. Can’t wait to hear more and if you ate like this for breakfast, my goodness! The rest of the day must have been spectacular 🙂 And you know what? I love the word delicious!
I made some blueberry jam today, will be posting on my site soon. I could eat that by the spoonful while I am not a fan of raw berries. I know I wold love this!
Shirley says
Hi Carol–Delicious is a delightful word I think. Maybe it’s overused, but we only have so many words, right? I’m more likely to eat something that’s delicious than “toothsome” or “whimsical.” 😉 We did have a grand time. I’m going to do a post soon. Promise.
That blueberry jam was pure genius, dear! So easy and pretty. Glad to know I’m not alone in learning to love raw berries. Bet your blueberry jam would be good on those lovely biscuits you just shared … now that would be a delicious breakfast!
xoxo,
Shirley
Sarena (The Non-Dairy Queen) says
Sounds like a great weekend! That must have been so fun! The buckle looks amazing! I’ve been loving on blackberries lately, so I’m thinking they would be a good sub for the blueberries! Thanks for the recipe Shirley! Can’t wait to try it!
Shirley says
Hi Sarena–As all the best weekends of our lives go, it went too quickly and at the same time it seemed like far longer than a weekend. 🙂 We only stopped talking when we were sleeping. LOL
Bet this recipe would be great with blackberries, too. Hope you tried it and it was! 😉
Shirley
Ina Gawne says
Shirley..this recipe looks wonderful! I do not have Almond flour – the price of gold in Canada…but I do have Coconut flour – I think it would work don’t you? Thanks for sharing a lovely recipe! 😉
Shirley says
Hi Ina–Chuckling over almond flour being the price of gold in Canada, but bummer. 🙁 You can easily use a basic all-purpose flour or other flour in place of the almond flour. I’m not sure if I’d use coconut flour as it takes more liquid. BTW, a lot of folks make their own almond flour just by running almonds through a coffee grinder. They swear by it.
Shirley
Ricki says
It looks awesome, Shirley! What a perfect way to end the weekend. Glad you all had a lovely time together, despite the mishaps! Hope the camera was not lost along with the bag. 🙁
Thanks so much for submitting this to the SOS–did you make it by the deadline? I didn’t see a linky. . . ?
Shirley says
Hey Ricki–Thanks, dear! I really need a check-off list when I do my posts. I’m seriously thinking of making one, so I don’t forget critical things like actually submitting the post to the linky! LOL That was a great SOS challenge. Lots of wonderful recipes for sure! 🙂
Shirley
Kim (Cook IT Allergy Free) says
Shirley, I love love blueberry buckles. I told Maggie that my Grandma used to call it Blueberry Boy Bait. LOL I totally had no clue what that meant when I was young. But apparently it was named because it was so good it lured in the boys. This version looks divine! Seriously! What a great treat! I am craving it right now. I think this will be a nice surprise for the boys. I know you guys had such a wonderful time! Still wishing I could have been there, mishaps and all!
Huge hugs!
xo
k
Shirley says
Hey Kim–Interestingly enough, there really was a recipe from the 1950s called Blueberry Boy Bait. Cybele mentions it in her Baker’s Handbook when she shares her allergen-free version. And remember Melissa’s boyfriend bait … I think those were pumpkin muffins (and pumpkin was high on the appealing list for men per the research she shared), but bottom line we can lure in those boys with some good treats every time! LOL
I soo wish you could have been with us, too! Next time, dear. And I’ll make the blueberry buckle again … I promise. 😉
xo,
Shirley
Iris says
Thanks for the shout out! Your recipes are always easy to adapt because they’re so simple. Which means I’m also more likely to try them than a recipe with too many ingredients or instructions.
Shirley says
Iris–You are so sweet … thanks for those kind and generous words! Simple and adaptable is part of the appeal of the gfe approach. 🙂 Just love your stevia-sweetened blueberry hand pie recipe. We can all keep making these recipes and adapting each others’ … what fun, huh?
Shirley
InTolerantChef says
I’ve heard of Crumble and Cobbler, but never a Buckle before. Whatever it’s called, it sure looks tasty!
Shirley says
Hi InTolerant Chef–Basically, a buckle is just a coffee cake, but you’re right … crumble and cobbler are, too. Although, I think a cobbler would have far more fruit? So many semantics with cooking and baking … who knew? LOL I just go for what’s good and don’t worry about the name so much. But you’ll see previous posts where I’ve waffled on what to call recipes. 😉 Anyway, thanks, dear!
Shirley
Maggie says
Thanks for the link and recipe love Shirley! I love the changes you made – interesting tip about the cornmeal. I am going to have to try it sometime! I like that you added some banana too. So honored that you chose my recipe to share with such lovely ladies!
Shirley says
Hi Maggie–It was such a delightful recipe and easy to adapt with the banana, etc. You’re helping me learn to love blueberries! I made another one this past weekend and it disappeared quickly. Son’s friend called it “amazing.” Yes, I do love that “kid” now. 😉
xo,
Shirley
Nancy @SensitivePantry says
This banana blueberry buckle was scrumptious! I will definitely be making this at home…over and over. Thanks to both Shirley and Maggie. It was a wonderful weekend with some special ladies…mishaps and all.
Shirley says
Hey Nancy–Thanks, dear! What made it taste even better was getting to share it with you girls! 🙂 Such a fabulous time … yes, even with the mishaps. I think they may have slowed us down a bit and that’s probably not a bad thing. 😉
Hugs,
Shirley
Heather @Gluten-Free Cat says
Sound like you had a delightful weekend! And your Blueberry Buckle sounds scrumptious. I’m so glad that it’s blueberry season!!!
Shirley says
Hi Heather–Yippee for blueberries (and learning to like them in my case)! I think you shared a blueberry salad for the SOS challenge … that looked good! 🙂 Thankfully, there are still blueberries. Thinking of what I want to make next! 😉
xo,
Shirley
betty says
this sounds lovely 🙂
Shirley says
Hi Betty–It looks like you are new here–welcome to gfe! 🙂 Yes, the buckle is quite nice if I do say so myself. 😉
Took a quick peek at your blog … such stunning photos!
Shirley
glutenfreeforgood says
Shirley,
I’m starting to get confused as to where I comment (Facebook, Twitter, blogs, etc.). I could have sworn I commented about this. Anyway, first off the word “buckle” cracks me up. Buckle, crumble, cobbler. Lots of variations! Second, great point about egg-free baking and tasting the batter. And third, a quick question. What coconut sugar do you use? I used a version from a local health food store (this was some time ago) that was just organic coconut sugar. I felt like I might have had a reaction to what I baked and after some detective work, I found the coconut sugar was processed in a plant that also processes wheat. I’ve quit using it and am a little “gun shy” about it now. Do you have a for-sure-safe favorite?
Thanks and this buckle looks great. I love recipes like this where you can switch and swap the fruit according to what you have.
Melissa
=)
Shirley says
Melissa–I understand completely … I go through the same process myself. Add to that the fact that sometimes I will read a post and then not have time to leave a proper comment and then forget to go back. Well, you know. Sigh.
I like the term “buckle,” too … it’s fun. 🙂
I actually use Navitas Naturals organic palm sugar 100% of the time. I use the terms interchangeably although there is a difference. The sugar (i.e., sap) comes from different trees. The ingredients are organic palm nectar sugar and the allergen warning states that it’s packaged in a facility that also processes tree nuts. I wouldn’t say it’s “for-sure-safe” based on that info, but I have not reacted to it and I’m super sensitive. Still, everyone must use their best judgment, of course. I hope this is not the product you used, but I suspect not since you said you tried coconut sugar.
Thanks, dear! I love super adaptable recipes like this one from Maggie. 🙂 xo,
Shirley
Victoria says
Ohhh, this looks scrumptious! I can’t wait to try it for myself!
Shirley says
Hi Victoria–Thanks! It is delish for sure. I’ve even used less topping for a lighter version that we love. 🙂
Shirley
Alta says
Sounds like you had a great weekend! I wish I could have joined you. This sounds so good!
Shirley says
Alta–That would have been wonderful, if you had joined us! It was a weekend full of “misadventures” (with some not completely resolved yet), but it was a special time. This buckle was perfect for our Sunday morning breakfast. 🙂
Shirley
Kylie says
I’ve been cooking up a g/f storm this arvo!! 🙂 I’m so glad I came across your website. Everyone loved this except Caelan…..he is my very harsh food critic!! He has sensory issues, so I don’t take his criticisms too personally. I’ve also made a Nutty Carrot Breakfast Bread for tomorrow morning. Hopefully he’ll like that!! 🙂
Shirley says
Hi Kylie–You are educating me! I had to look up what “arvo” meant … now I know. Love it! 🙂 Thanks so much for your kind words, dear. I won’t be upset that Ceaelan didn’t care for this buckle. It does have some textural characteristics that could be offputting to some. 😉
Now that bread sounds good! Sounds like one that Hallie at Daily Bites just posted. Makes me want to make some for my brekkie (see, I can speak Australian … LOL).
Hugs,
Shirley
Angela says
This was a most wonderful addition to my comfort food repertoire! It was so great I had to blog about it 😉 http://angelasommers.wordpress.com/2013/07/20/the-healing-powers-of-a-blueberry-buckle/
Thanks for the wonderful, awesome recipe!
Shirley says
Love that I am giving you some new comfort food recipes, Angela! And how cool that you left off the topping and were just as happy with the Banana Blueberry Buckle! 🙂 Loved your post per usual (especially the wisdom shared), dear! Thanks so much for your very wonderful feedback!
Shirley
bonnie says
absolutely yummy, I am having some people over one of whom is a vegetarian. This will be perfect dessset with coffee and coconut whipped cream.
Shirley says
Hi Bonnie–It’s good to see you again here on gfe! 🙂 And, of course, I loved reading your review–thanks so much! I hope you have a wonderful time with your friends and that everyone enjoys this dessert. Serving it with coconut whipped cream and coffee should seal the deal for sure. 😉
Shirley
EI says
Do you think I can sub. the 1/4 c. cornmeal for more GF Flour Mix? I have a sensitivity to corn. Please let me know as I’ll try to make this tomorrow and thank you for your time.
Shirley says
Hi El–Yes, you can use all gluten-free flour mix. I think that the small amount of different flour (you could use almond flour) added makes for nice results, but let us know how this works for you with all gf flour mix. I have made it that way before, but it’s been a while.
Hope you enjoy this recipe!
Shirley