Gluten-Free Blueberry Buckle
photo by JAQuam
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 9x9 inch pan
- Serves:
- 16
ingredients
-
Blueberry mixture
- 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
-
Crumb Mixture
- 1⁄2 cup sugar
- 1⁄3 cup sifted rice flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup softened butter or 1/4 cup margarine
directions
-
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.
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Reviews
-
Had to make substitutions due to food intolerances; used sorghum, tapioca and Red Mill All Purpose GF. Soy Milk, coconut oil and ghee. And just because we had them, raspberries, blackberries and blueberries. My non-GF family loved it!<br/><br/>Made it again with sorghum, millett, garbanzo/fava flours. And Blackberries. Yum again!
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This is great!! I did make a few changes. I used butter instead of shortening and brown rice flour mix instead of plain rice flour (usually a mix of gluten-free flours does better than just one). I used frozen blueberries, but forgot to thaw them, however that didn't seem to matter. It's very sweet and delicious. A non-gf friend and her kids were over and they all loved it as well. It tastes just like a really yummy blueberry muffin.
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Tweaks
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Sooooo good! I made this for my husband's birthday breakfast and it was a hit! It was chock full of blueberrries. I used Bob's Red Mill All-Purpose Gluten-Free Flour Blend in place of the rice flour. I used non-hydrogenated margarine in place of the shortening and soy milk in place of the milk. I also sprinkled some extra cinnamon on top. I will definitely make this again.
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This is great!! I did make a few changes. I used butter instead of shortening and brown rice flour mix instead of plain rice flour (usually a mix of gluten-free flours does better than just one). I used frozen blueberries, but forgot to thaw them, however that didn't seem to matter. It's very sweet and delicious. A non-gf friend and her kids were over and they all loved it as well. It tastes just like a really yummy blueberry muffin.