Blueberry Buckle (adapted from laurassweetspot.com)
For the streusel topping:
1/2 c. gluten free flour (can use all purpose or white whole wheat as well)
1/3 c. packed light brown sugar
2 T. white sugar
1/4 t. cinnamon
1/8 t. salt
4 T. unsalted butter, cut into 8 pieces and softened
For the cake:
1 1/2 c. gluten free flour (can use all purpose or white whole wheat as well)
1 1/2 t. baking powder
10 T. unsalted butter, softened
2/3 c. white sugar
1/2 t. salt
1/2 t. grated lemon zest
1 1/2 t. vanilla extract
2 large eggs at room temperature
20 oz. (4 cups) blueberries
For the streusel topping:
In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer) combine flour, brown sugar, white sugar, cinnamon and salt on low speed until combined and no large brown sugar clumps remain, about 45 seconds. Add butter; beat on low until mixture resembles wet sand and no large butter pieces remain about 2 1/2 minutes. Transfer to another bowl (you will use the mixer to mix up the cake too) and set aside.
For the cake:
Preheat the oven to 350 and grease and flour a 9" cake pan. Whisk flour and baking powder together in a bowl and set aside. Using the stand mixer with the paddle beat butter, sugar, salt and zest on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and beat in vanilla until combined, about 30 seconds. Add eggs one at a time and beat until fully incorporated. With the mixer on low speed gradually add the flour mixture and beat until the flour is fully combined. Scrape down the sides of the bowl and mix in any remaining flour. Gently fold in blueberries until fully incorporated.
Transfer the batter to the prepared pan, spreading it smoothly and evenly to the edges of the pan. Squeeze a portion of the streusel topping in your hand to form a large clump; break up the clump with your fingers and sprinkle evenly over the batter. Repeat with remaining streusel topping. Bake until the cake is a deep golden brown and a toothpick comes out clean, about 55 minutes. Transfer to a wire rack and let cool.
8 servings (464 calories each serving) according to my calculator on loseit.com
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