Gluten Free Blueberry Buckle Cake Recipes

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GLUTEN FREE BLUEBERRY BUCKLE CAKE



Gluten Free Blueberry Buckle Cake image

This classic "Buckle" cake is a cross between a coffee cake and your favorite dessert cake. The streusel topping sinks in along with the berries and permeates the entire cake, making it yummy, through and through!

Provided by Jules Shepard

Categories     Desserts

Time 1h15m

Number Of Ingredients 17

2 cups (270 grams) 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
4 Tablespoons butter or vegan alternative (Earth Balance Buttery Sticks) room temperature
3/4 cup granulated sugar
1 large egg or 1 tablespoon flaxseed meal steeped in 3 tablespoons of warm water for 5 minutes
1 teaspoon pure vanilla extract
3/4 cup milk, dairy or non-dairy (coconut milk or soy milk work well)
2 cups fresh whole blueberries + more gfJules Flour
1/2 cup light brown sugar
1/3 cup gfJules Gluten Free All Purpose Flour
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg or allspice
1 teaspoon baking power
4 Tablespoons butter or vegan alternative (Earth Balance Buttery Sticks) chilled & cubed

Steps:

  • Preheat the oven to 325 degrees F. Spray a 9 by 9-inch baking dish or round springform pan (as pictured) with oil and set aside. In a medium mixing bowl whisk together the gfJules flour, baking powder, salt, ground cinnamon and lemon zest. Set aside. Beat together the butter and sugar in a large mixing bowl on medium speed until light and fluffy, approximately 2-3 minutes. Mix in the egg and vanilla extract. 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 fully incorporated. Rinse blueberries and toss in a bowl with a small amount of gfJules Flour until coated. Gently fold the blueberries into the batter, then pour into the prepared baking pan. Set aside while you make the topping. In a small bowl whisk together the sugar, gfJules Flour, spices and baking powder. Add the cold butter and cut into the dry ingredients using a fork or pastry cutter to combine. It will make a crumbly mixture that is not uniform. Sprinkle the mixture across the top of the cake batter. Bake on the middle rack of the oven for 45-55 minutes (depending on the pan) or until golden in color, them middle isn't sunken in and a toothpick inserted into the center comes out with some crumbs attached, not wet. Cool for at least 10 minutes before serving.

Nutrition Facts : Calories 260 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 253 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

GLUTEN-FREE BLUEBERRY BUCKLE



Gluten-Free Blueberry Buckle image

Make and share this Gluten-Free Blueberry Buckle recipe from Food.com.

Provided by gluten-free_chef

Categories     Dessert

Time 55m

Yield 1 9x9 inch pan, 16 serving(s)

Number Of Ingredients 12

3/4 cup sugar
1/4 cup soft shortening
1 egg
1/2 cup milk
1 1/2 cups rice flour
2 teaspoons gluten free baking powder
1/2 teaspoon salt
2 cups blueberries or 12 ounces frozen blueberries, thawed
1/2 cup sugar
1/3 cup sifted rice flour
1/2 teaspoon cinnamon
1/4 cup softened butter or 1/4 cup margarine

Steps:

  • Blueberry mixture:.
  • Preheat the oven to 375 degrees F.
  • Mix the sugar, shortening, and egg.
  • Stir in the milk.
  • Mix the cups flour, baking powder, and salt.
  • Add the flour mixture to the sugar mixture.
  • Fold in the blueberries.
  • Pour into a 9-by-9 inch pan.
  • Crumb Mixture:.
  • Combine all of the crumb ingredients.
  • Spread on top of the blueberry mixture.
  • Bake the whole thing for 45-50 minutes.

Nutrition Facts : Calories 200.6, Fat 7, SaturatedFat 3, Cholesterol 20.3, Sodium 106.5, Carbohydrate 33.2, Fiber 0.9, Sugar 17.5, Protein 1.9

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