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
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.
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