Thursday, August 14, 2008
This blueberry buckle is so good! It is heavenly straight out of the oven and it's excellent the next morning as well. My kids are a little iffy about coffeecake, but they really enjoyed this. I've adapted the recipe from Cooking Light.
2 tbsp. All Purpose Flour Blend
3 tbsp. brown sugar
1/4 tsp. cinnamon
1 1/4 cups All Purpose Flour Blend
1 1/4 tsp. baking powder
1 tsp. xanthan gum
1/2 tsp. ground ginger
1/8 tsp. salt
1/2 cup sugar
1/3 cup brown sugar
1/4 cup coconut oil
1 tsp. vanilla
1 large egg
1/2 cup rice milk
1 1/2 cups fresh blueberries, washed and dried
Preheat oven to 350 degrees. Grease a 9 inch round cake pan with cooking spray, set aside.
Combine the topping ingredients, set aside.
Sift together the flour through the salt, set aside. In a large bowl, beat together the coconut oil through the egg. Add the flour mixture alternately with the rice milk, beating well after each addition. Pour the batter into the prepared cake pan. Sprinkle blueberries evenly over the top of the batter and sprinkle the topping evenly over the blueberries. Bake 50 minutes to one hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into wedges and serve warm or at room temperature.