Gluten-Free Blueberry Buckle
A "buckle" is an old-fashioned, one-layer moist cake made with fruit or berries and a crumbly topping. Feel free to substitute different fruits or berries to create your very own buckle.
Serves: 8Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Easy
Serves: 8
Ingredients
- 1 cup sorghum flour, divided
- 1 cup arrowroot starch, divided
- ½ tsp. xanthan gum
- 1 tsp. baking powder
- ½ tsp. salt
- ½ cup softened butter, divided
- 1¼ cup sugar, divided
- 1 large egg
- ½ cup milk
- 1 pint blueberries
- ½ tsp. ground cinnamon
Directions
- Preheat oven to 350°F. Heavily grease an 8" x 8" baking pan.
- In a medium bowl, whisk together ½ cup sorghum flour, ½ cup arrowroot starch, xanthan gum, baking powder, and salt. In a large bowl, cream together 4 tablespoons butter and ¾ cup sugar. Stir in the egg and milk. Slowly stir in the flour mixture a little at a time, until you have a thick batter. Fold in the blueberries. Pour into the prepared baking pan.
- In a small bowl whisk together ½ cup sugar, ½ cup sorghum flour, ½ cup arrowroot or tapioca starch, and cinnamon. Cut in butter with a fork until mixture is crumbly. Sprinkle crumb topping evenly over the cake batter.
- Bake for 35 minutes, or until the top is lightly browned and a toothpick inserted in the middle of the cake comes out clean.
| Amount per serving | |
|---|---|
| Calories | 390 |
| Total Fat | 12g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 230mg |
| Total Carbohydrate | 68g |
| Dietary Fiber | 2g |
| Sugars | 36g |
| Protein | 4g |
Recipe Information
Serves: 8
Ingredients
- 1 cup sorghum flour, divided
- 1 cup arrowroot starch, divided
- ½ tsp. xanthan gum
- 1 tsp. baking powder
- ½ tsp. salt
- ½ cup softened butter, divided
- 1¼ cup sugar, divided
- 1 large egg
- ½ cup milk
- 1 pint blueberries
- ½ tsp. ground cinnamon
Directions
- Preheat oven to 350°F. Heavily grease an 8" x 8" baking pan.
- In a medium bowl, whisk together ½ cup sorghum flour, ½ cup arrowroot starch, xanthan gum, baking powder, and salt. In a large bowl, cream together 4 tablespoons butter and ¾ cup sugar. Stir in the egg and milk. Slowly stir in the flour mixture a little at a time, until you have a thick batter. Fold in the blueberries. Pour into the prepared baking pan.
- In a small bowl whisk together ½ cup sugar, ½ cup sorghum flour, ½ cup arrowroot or tapioca starch, and cinnamon. Cut in butter with a fork until mixture is crumbly. Sprinkle crumb topping evenly over the cake batter.
- Bake for 35 minutes, or until the top is lightly browned and a toothpick inserted in the middle of the cake comes out clean.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 390 |
| Total Fat | 12g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 230mg |
| Total Carbohydrate | 68g |
| Dietary Fiber | 2g |
| Sugars | 36g |
| Protein | 4g |