Blueberry Buckle, GF

By MaryEllen

However you slice it, this scrumptious gluten free Blueberry Buckle Cake makes a coffee cake-like breakfast treat (anything with yogurt is breakfast, right?) or a respectable dessert, and it’s a great way to show off the abundant fresh berries of the season!

Ingredients

• Topping:
• Ingredients
• 2 cups gfJules Gluten Free All Purpose Flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 2 teaspoons fresh lemon zest
• 1 teaspoon pure vanilla extract
• 4 Tablespoons butter or vegan alternative (e.g. Earth Balance Buttery Sticks) room temperature
• 3/4 cup sugar
• 1 large egg or 1 tablespoon flaxseed meal steeped in 3 tablespoons warm water for 5 minutes
• 1/2 cup milk, dairy or non-dairy (both coconut milk and soymilk work well here)
• 2-3 cups fresh whole blueberries, rolled in gfJules Flour
• 1/2 cup light brown sugar
• 1/3 cup gfJules Gluten Free All Purpose Flour
• 1/2 teaspoon freshly ground nutmeg or allspice
• 1 teaspoon baking power
• 4 Tablespoons butter or vegan alternative (e.g. Earth Balance Buttery Sticks), chilled and cubed

Details

Servings 1
Preparation time 25mins
Cooking time 70mins
Adapted from gfjules.com

Preparation

Step 1

Instructions

Preheat the oven to 325 F.

Spray a 9 by 9-inch baking dish or springform pan with nonstick oil and set aside.

In a medium mixing bowl whisk together the gfJules Flour, baking powder, salt, ground cinnamon and lemon zest. Set aside.

Add the butter and sugar to a mixing bowl and whip together until light and fluffy, at least 1-2 minutes.

Stir in egg and vanilla.

Add half the flour mixture and beat on low speed just until incorporated and then add half of the milk and beat until incorporated.

Repeat, alternating flour and milk until everything has combined.

Wash the berries then toss in a bowl with gfJules Flour to coat all over. Fold into the batter.

(1) Spoon batter into prepared pan and set aside while you prepare the topping.

In a small bowl whisk together the sugar, flour, nutmeg, and baking powder.

Add the cold butter, and work into the dry ingredients using a fork or pastry blender to combine. It will not become smooth; small chunks of butter forming a gravely looking mixture will be perfect for the streusel topping.

(2) Sprinkle the streusel mixture on top of the cake.

Bake on the middle rack of the oven for 40-55 minutes (depending on pan size) or until golden in color. The middle of the cake should not be sunken in and a toothpick inserted into the middle should come out with only a few crumbs, not wet.

(3) Cool for at least 10 minutes before serving.

COOKS NOTES
Bake this cake in a round springform pan like I have — either a 7-inch for a thicker cake (pictured above) and add bake time, or a 9-inch springform (pictured below) for a more traditional single layer cake — or simply use an 8 or 9 inch baking pan. You could even use a tube or bundt pan. The wider the pan, the less time needed for baking, so start checking your cake at about 40 minutes to be sure it’s not going to overcook. Each time I’ve made this recipe, I needed more time, but Chef Patrick’s cake baked in a 9×9 baking dish only too 35-40 minutes — just be aware ….