Wednesday, August 14, 2013

Blueberry Buckle Coffee Cake

It is rare to run out of gluten-free treats in our house.  I know, hubby takes something to work, daily so I keep something around, at almost all times.  There is always a first for everything and this was one of only a few firsts for running out.  Oh really, there can only be one first??????  Nah, we make our own rules.

Blueberry Buckle Coffee Cake   (adapted)

2 cups gluten-free flour
3/4 cup granulated sugar
1/4 cup oil
3/4 cup Rice Dream
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg
2 cups fresh blueberries


Heat oven to 375 degrees F. Grease 9-inch round pan or 9-inch square pan.

Mix flour, sugar, oil, Rice Dream, baking powder, salt and egg in large bowl. Beat 30 seconds with spoon. Carefully stir in berries.

Spread batter in 9-inch pan. Sprinkle with crumb topping. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Drizzle with Glaze and serve warm. 8 servings.

Crumb Topping
1/2 cup granulated sugar
1/3 cup GF flour
1/2 teaspoon ground cinnamon
1/4 cup margarine or butter, softened

Mix all ingredients until crumbly. Sprinkle over batter.

Linked to Gluten Free Wednesdays     Simple Supper


  1. Love that thick layer of streusel!

  2. This is the kind of cake we all love here to eat with a teaspoon right out of the pan :)

  3. I love blueberry buckle! Thanks for sharing at Simple Supper Tuesday.

  4. That looks so scrumptious! Would love to try it if I could!

  5. Seems a great recipe to try on weekends cooking classes.

    Finn Felton

    Kopi Luwak


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