09/19/09
Amy

(Cooking) Blueberry Buckle


Our family has chosen to do a reduced-gluten diet at home so a lot of my baking is done with a gluten-free (wheat-free) flour mix. I determined early on, though, to not let that choice restrict our enjoyment of eating and have strived to convert many of our favorite traditional dishes to a gluten-free variety.

This original Blueberry Buckle recipe is a treat that a good friend of mine makes and that my family has fallen in love with. Here is the original recipe and the converted gluten free recipe. The directions are the same for each combination. Which ever one you choose, I know you won’t be disappointed!

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Blueberry Buckle
1/2 c. oil
3/4 c. sugar
1 egg
2 c. flour
2 1/2 t. baking powder
1/4 t. salt
1/2 c. milk
2 c. blueberries

Topping:
1/2 c. sugar
1/2 c. flour
1/2 t. cinnamon
1/4 c. butter

Blueberry Buckle Gluten Free
1/2 c. oil
3/4 c. sugar
1 egg
*1 1/2 c. gluten free flour mix
1 T baking powder
1/4 t. salt
3/4 t. xanthan gum
2/3 c. milk
2 c. blueberries

Topping:
1/2 c. sugar
*1/2 c. gluten free flour mix
1/2 t. cinnamon
1/4 c. butter

*Gluten free flour mix: 6 c. brown rice flour, 2 c. potato starch, 1 c. tapioca starch

Directions:

Cream oil and sugar, then add the egg. Combine dry ingredients and add to oil and sugar mix alternately with the milk. Spread into a greased 9″ square pan. Top with blueberries. Mix topping ingredients and sprinkle over the blueberries. Bake at 350 degrees for 45 minutes or until toothpick comes out clean.

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