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Home | Baking with Dorie | BWD: Blueberry Crumb Cake

BWD: Blueberry Crumb Cake

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I know. I know. The last three recipes I've posted have been for blueberry desserts. I am sorry about that. Okay. I'm not too sorry. See, when I am sharing a recipe as good as this one for blueberry crumb cake, it is hard to feel bad!

As I've mentioned before, I am a member of a small blog baking group called Baking with Dorie. This week's challenge was Dorie Greenspan's Blueberry Crumb Cake. In the past I have really, really struggled with creating a good "crumb-y" gluten-free crumb topping. For this challenge, I wasn't really worried about the cake. I was, however, worried about the topping. After playing around, I decided that sweet rice flour and a little xanthan gum made the best gluten-free crumb topping I'd ever had!

This recipe isn't hard to make. However, it requires a little bit of easy work in the kitchen--thanks to the crumb topping. Dorie's original recipe contained walnuts. As you know, I can't have walnuts. I can, however, eat almonds. (They are not a true tree nut but rather a member of the plum family.) I replaced the walnuts with toasted almonds and thought they were great!

For more on the Baking with Dorie group, visit,

Here is the recipe:

For the Crumb Topping

5 Tablespoons butter, softened

1/4 cup granulated sugar

1/3 cup dark brown sugar

1/3 cup sweet rice flour

1/4 tsp salt

1/8 teaspoon xanthan gum

1/2 cup chopped almonds

For the Cake:

Dry Ingredients

1 cup white rice flour

1/2 cup sweet rice flour

1/2 cup cornstarch

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon xanthan gum

1/8 teaspoon freshly ground nutmeg

Wet Ingredients

2/3 cup granulated sugar

Zest of 1/2 lemon 6

Tablespoons butter at room temp

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk plus

1 Tablespoon


1 pint (2 cups) blueberries, washed

2 teaspoons sweet rice flour

  1. Preheat oven to 350 degrees. Grease an 8x8x2-inch baking dish with non-stick gluten-free cooking spray.
  2. In a dry skillet, add the chopped nuts. Toast, over medium-high heat, until the nuts just begin to brown. Transfer the nuts to a small dish. Allow to cool for a minute and then pop into the freeze to cool quickly.
  3. In the bowl of a food processor, combine all the ingredients, except the nuts, for the crumb topping. Pulse to combine. You want to use short bursts to get the best texture. Keep pulsing until the crumb coating begins to clump together.
  4. Transfer the crumb mixture to a bowl and stick in the refrigerator. (This keeps the butter from getting too soft.)
  5. In a medium mixing bowl, whisk together the dry ingredients for the cake batter. Set aside.
  6. In a large bowl, combine the lemon zest and granulated sugar. Using your hand, rub the lemon zest and sugar together until the sugar is aromatic and slightly damp.
  7. Add the butter. Cream butter and sugar together until light. Add the eggs, one at a time, and cream until light and fluffy.
  8. Add half the dry ingredients. Blend until combined. Mixture will be a little dry.
  9. Add half the buttermilk and all the vanilla. Mix until smooth. Repeat with remaining dry ingredients and buttermilk. Blend until smooth.
  10. In a small bowl, toss together the blueberries and 2 teaspoons of sweet rice flour.
  11. Fold berries into the batter. Spread batter into the prepared baking pan.
  12. Get the almonds out of the freezer and the crumb topping out of the refrigerator. Stir them together.
  13. Sprinkle the crumb topping all over the cake batter.
  14. Bake for 40 minutes or until a cake tester inserted into the center of the cake comes out clean.
Makes 1 8-inch cake

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