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
- 1 cup sorghum flour, divided
- 1 cup arrowroot starch, divided
- 1⁄2 tsp. xanthan gum
- 1 tsp. baking powder
- 1⁄2 tsp. salt
- 1⁄2 cup softened butter, divided
- 1 1⁄4 cup sugar, divided
- 1 large egg
- 1⁄2 cup milk
- 1 pint blueberries
- 1⁄2 tsp. ground cinnamon
- Preheat oven to 350°F. Heavily grease an 8-by-8-inch baking pan.
- In a medium bowl, whisk together 1⁄2 cup sorghum flour, 1⁄2 cup arrowroot starch, xanthan gum, baking powder, and salt. In a large bowl, cream together 4 tablespoons butter and 3⁄4 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 1⁄2 cup sugar, 1⁄2 cup sorghum flour, 1⁄2 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.