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Gluten-Free Blueberry Buckle Recipe

Blueberry Buckle
Gluten-Free Baking and More, Aug 2004.
Name: Blueberry Buckle
Description: Blueberry buckle is often described as coffeecake with blueberries. I think that definition does not do this dessert much justice. To me, blueberry buckle is best described as fresh blueberries lightly bound together with rich, moist cake.
Ingredients:
Cake
1 1/4 cups white rice flour
1/2 cup cornstarch
1/4 cup sweet rice flour
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
4 Tablespoons butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 teaspoon gluten-free vanilla
2 cups fresh or frozen blueberries (If berries are frozen, do not thaw.)
2 teaspoons lemon zest

Streusel Topping
3/4 cup dark brown sugar
1/4 cup white rice flour
1/4 cup cornstarch
1 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons butter, softened
Directions: To Make the Cake

  1. Preheat oven to 375°F. Grease and rice flour a 9-inch round pan.

  2. In a small bowl, whisk together white rice flour, corn starch, sweet rice flour, baking powder, xanthan gum, and salt. Set aside.

  3. In a medium bowl, cream together butter and sugar, about 30 seconds. Add egg and vanilla. Mix for 1-minute at medium speed.

  4. Add half the dry ingredients. Blend for 30 seconds.


  5. Add remaining dry ingredients. Blend on medium speed until all dry ingredients are incorporated. Add remaining milk. Blend until combined.

  6. Fold in blueberries.

  7. Spread batter into prepared pan and top with streusel. (See recipe below.)

  8. Bake for 45 minutes or until a cake tester inserted into the center comes out clean.

  9. Remove from oven and cool on a wire rack. Enjoy!


    To Make Topping
  1. In a medium bowl, combine brown sugar, white rice flour, cornstarch, cinnamon and salt. Whisk to combine.

  2. Using your fingers or a pastry fork, add butter. Blend until well combined.

  3. Mixture should form large clumps. (Think damp sand.)

    Serves 8-10
Created By: Elizabeth Barbone

Baker's Note

This recipe is great for summer entertaining. It can be served warm for dessert or eaten cold for breakfast.

© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone All Rights Reserved. Reproduction without permission prohibited.