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

Method:


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

6 comments:

  1. Love that thick layer of streusel!

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

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

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

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

    Thanks
    Finn Felton

    Kopi Luwak

    ReplyDelete

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