Gluten Free Blueberry Crumb Cake

Make Individual Cakes or 1 Nine-Inch Cake!

 

Gluten Free Blueberry-Crumb Cake
A Semi-Homemade Recipe

Whether it’s for a “July 4th Celebration”, this week here in the USA, or for any time you’d like to enjoy Blueberries in your cake, here’s a G-Free
Blueberry-Crumb Cake recipe. I made them in individual cakes, so they’re really portable and fun to serve & eat, but you can merely place all of the batter in a round 9 in. cake pan and have a lovely crumb cake. Up to you!

This is, as I often provide, a Semi-Homemade Recipe…for those of you too busy or short on time. And who isn’t these days?? It calls for Gluten Free Bisquick for cake dough, and for the Crumb Topping, you need an “All Purpose” Flour, such as Namaste’s great blend, or King Arthur All Purpose, etc.ready to use. (Photo provided as you see)

Well, let’s get started; Preheat oven to 365 degrees. Grease pan or pans.

Ingredients:

Crumb Topping:
1/3 cup All Purpose Flour Blend ( I used Namaste here)
¼ cup Light Brown Sugar
¼ cup Sweet Butter ( ½ stick)- room temp.
Dash of Cinnamon. Truly, not a lot, just a dash.
Small am’t of Confectioner’s Sugar to dust on top when cooled.

Cake Batter:

1 ½ cup Gluten Free Bisquick
2 Large Eggs
1/3 cup Milk ( I used Lactaid 2%, but you choose your preference)
¼ cup Sweet Butter- room temp. ( ½ stick)
1 teas G-Free Vanilla Extract. Remember, imitation is NOT G-Free
1/3 cup Granulated Sugar
1 teas. Lemon Juice
¾ to 1 cup Washed Blueberries
Directions:

Make the crumb top first. Combine all of those items, using a pastry blending tool or forks, until large “peas” form . Refrigerate this until batter is ready, in order to let crumbs stay intact.

Directions:

With your beater, combine the granulated sugar with the butter until smooth.
Add the remaining ingredients, except the berries.
When beaten for about 2 minutes, use a large rubber spatula or some “soft” tool to fold in the berries. A metal one could smash them as you stir, so I gently fold them in with a soft spatula.

Spoon into the greased pan or a largest size cupcake pan, for individual cakes as I did.
Note: If they have jagged peaks after the spooning in, you can gently smooth the tops with the back of a soup spoon that you dipped in water. Not a lot of water, just a coating on the back of the spoon. You’ll see that this can glide over the peaks of batter and result in a smooth, flatter top.
DON’T press down, just glide over the top to smooth out the peaks of dough.

Sprinkle the crumb topping on top of that, and

Bake at 365 degrees for approx. 25 minutes. Check it, however, since all ovens vary. You may take 20 or 30 minutes. Mine is accurate and took 25 minutes. The house will be so fragrant, you’re gonna want to dive right in!!

When cooled, when about to serve, dust with Confectioner’s Sugar.
If you don’t have a special duster, spoon some into a fine strainer and stir with a spoon to achieve the same “dusting” effect. (You may have a tea-strainer or a small sieve strainer for pasta, etc.

If this is for the Independence Day Celebration or BBQ this week,
Happy 4th!

 

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Comments

  1. Esther says

    Your recipe does not say when to add the crumb topping. I am guessing after you flatten the batter before baking?

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