Lazy Gluten Free: Gluten Free Blueberry Breakfast Cake

Gluten Free Blueberry Breakfast Cake


I came across this recipe for Buttermilk Blueberry Breakfast Cake on Pinterest and knew just from the picture that I would have to make a gluten-free version of it. Boy am I glad I did. The cake turned out super fluffy and moist, and was aptly described by my husband as "like a blueberry muffin in cake form". I will definitely be making this again, and not just for breakfast. 


Gluten Free Blueberry Breakfast Cake

You will need:
1/2 cup butter, room temperature
3/4 cup + 2 tablespoons sugar
1 egg, room temperature
1 teaspoon vanilla extract 
1 3/4 cup + 1/4 cup King Arthur Gluten Free Multi-Purpose flour 
2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons baking powder
2 cups fresh or frozen blueberries (if using frozen, add an extra 1/4 cup sugar)
1/2 cup buttermilk (see below for instructions on making this if you don't have it on hand)
1 (additional) tablespoon sugar
1 tablespoon brown sugar

*To make buttermilk, pour 1 tablespoon vinegar or lemon juice into a 1 cup measuring cup. Fill the rest of the cup up with milk (to the 1-cup line). Let stand for 5 minutes. Use only 1/2 cup of mixture.

Preheat oven to 350F. Grease a 9x9 inch baking dish with nonstick cooking spray.

1) In the bowl of a mixer, cream the butter and 3/4 cup + 2 tbs sugar until well-blended and fluffy. Add the egg and vanilla; mix well. 

2) In a separate bowl, mix the blueberries with 1/4 cup flour (add 1/4 cup sugar if using frozen, no need to thaw first, but may reduce baking time).

3) In yet another bowl, combine the remaining 1 - 3/4 cup flour, salt, and baking powder. Add the flour mixture to the mixture a little at a time, alternating with the buttermilk. Once blended, gently fold in the blueberries.

4) Spread batter in the greased baking dish. In a small bowl, combine 1 tablespoon of sugar and 1 tablespoon of brown sugar. Sprinkle mixture evenly over batter.

5) Bake for 30-35 minutes if using fresh blueberries, or 40-50 minutes if using frozen. As with any gluten free baking, start checking for doneness a few minutes prior by inserting a toothpick into the center of the cake.

Adapted from Alexandra's Kitchen's Buttermilk Blueberry Breakfast Cake