Gluten-Free Blueberry Buckle
"This is from enabling.org. I have not personally tried this recipe yet."
photo by JAQuam
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 9x9 inch pan
- Serves:
- 16
ingredients
-
Blueberry mixture
- 177.44 ml sugar
- 59.14 ml soft shortening
- 1 egg
- 118.29 ml milk
- 354.88 ml rice flour
- 9.85 ml gluten free baking powder
- 2.46 ml salt
- 473.18 ml blueberries or 340.19 g frozen blueberries, thawed
-
Crumb Mixture
- 118.29 ml sugar
- 78.78 ml sifted rice flour
- 2.46 ml cinnamon
- 59.14 ml softened butter or 59.14 ml 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! -
For gluten free this was fabulous! Because of the rice flour it is a little grainy. But all my non GF friends liked it a lot! Thanks! -
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. -
So good, used Bob's Red Mill baking mix and Earth Balance Soy free butter sub and coconut sugar. Everyone loved it :) -
This recipe is fabulous! I followed it almost exactly except I wanted to make it dairy free as well so I substituted coconut oil equally for butter. I also added half again as many blueberries. Everyone raved and asked for the recipe. Didn't even know it was GF/DF!
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Tweaks
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This recipe is fabulous! I followed it almost exactly except I wanted to make it dairy free as well so I substituted coconut oil equally for butter. I also added half again as many blueberries. Everyone raved and asked for the recipe. Didn't even know it was GF/DF!
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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. -
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.
