Gluten Free Blueberry Buckle Recipes

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

Time 1h15m

Number Of Ingredients 17

Ingredients

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

Ingredients

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

GLUTEN-FREE BLUEBERRY CAKE

Gluten-Free Blueberry Cake image

This is a gluten-free blueberry cake version that is light and fluffy, with a great texture--just how gluten-free should taste!

Provided by Jessi

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h45m

Yield 12

Number Of Ingredients 18

Ingredients

cooking spray
1 cup sweet sorghum flour
1 cup brown rice flour
1 cup potato starch
¾ cup tapioca starch
2 ¼ teaspoons baking powder
2 teaspoons xanthan gum
¾ teaspoon baking soda
¾ teaspoon kosher salt
1 ¾ cups buttermilk
1 ½ cups white sugar
½ cup canola oil
2 large eggs
2 large egg whites
2 teaspoons grated lemon zest
2 cups fresh blueberries
1 tablespoon sweet sorghum flour
2 tablespoons evaporated cane juice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
Whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt in a large bowl; make a well in the center.
Whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest in a medium bowl. Pour buttermilk mixture into the well of the flour mixture and stir to combine batter; do not overmix.
Toss blueberries with 1 tablespoon sorghum flour in a medium bowl until evenly coated. Fold all but 1/2 cup blueberries into batter. Spread evenly into the prepared pan. Top with the remaining 1/2 cup blueberries. Sprinkle cane juice on top of the blueberries.
Bake in the preheated oven until cake is browned on top and a toothpick inserted into the center comes out clean, 70 to 75 minutes.
Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 65.8 g, Cholesterol 32.4 mg, Fat 10.9 g, Fiber 3.2 g, Protein 5.4 g, SaturatedFat 1.2 g, Sodium 345.4 mg, Sugar 29.3 g

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