![]() ![]() Otherwise the cake will have unbaked spots around the berries as they tend to leak a lot of moisture. You can certainly use frozen berries, but they need to be thawed and dried as best as possible. I find fresh blueberries to hold up best in this cake. It's difficult to tell, but the cake above has raspberries in it too! I had a handful that desperately needed to be used up, so in they went! You can definitely use whatever berries you like, blueberries, raspberries, blackberries, strawberries, etc. You can definitely use whatever oven-safe pan you like! Just remember this recipe uses a 9-inch pan, so anything outside of those dimensions you may need to alter your cooking times. I use something similar to this springform pan set pan and have them in three different sizes. I used one because I wanted to cut nice slices out without digging out of a pan. What to do if you don't have a springform pan:Ī springform pan (that's a pan with a latch on the side to remove the outer ring from base of the pan) is not necessary in this blueberry crumb cake recipe. Make sure to check the brands recommendation on grams to cup as it varies significantly between brands. ![]() Gluten free flour blends such as King Arthur Measure for Measure and Bob's Red Mill 1 to 1 are very comparable. ![]() I completely understand if you don't want to purchase several flours and starches to make your own. So I make my own blend and have for several years! Unfortunately, not too many mixes are free of xanthan gum. Xanthan gum causes major stomach irritations (almost like being glutened!), so guar gum is my go-to. My favorite gluten free flour blend to use is Amy's Gluten Free Flour Blend. What kind of gluten free flour should you use? The sour cream helps keep the cake moist and the streusel topping is what differentiates it from being a standard gluten free dessert cake to a blueberry crumb cake that you can eat for breakfast. This is similar to coffee cake, but loaded with blueberries. Cool for 15-20 minutes before cutting into squares.Pour yourself a cup of coffee and slice a generous portion of this gluten free blueberry crumb cake, because trust me, you'll want a big slice while you sip and enjoy! This is one of those cakes I take of bite of and am blown away how it doesn't taste gluten free!!! Bake for approximately 22-26 minutes until a cake tester or tooth pick comes out clean and the middle springs back when pressed lightly. Spread the batter evenly into the prepared 9” square pan. Whisk together the organic olive oil, the melted buttery spread, eggs, almond milk and vanilla, and then stir wet mixture into the dry ingredients until well blended. Lightly grease a 9" square pan with Earth Balance Organic Butter Spread and dust with King Arthur Gluten-Free All Purpose Baking Mix. Whisk together the gluten free baking mix and sugar in a separate bowl. Work in the organic olive oil and buttery spread until evenly crumbly. Mix the gluten free baking mix, brown sugar, and cinnamon together until evenly blended. The result is fantastic making the coffee cake so moist and flavorful it was simply outstanding!"Ģ/3 cup King Arthur Flour Gluten-Free All-Purpose Baking Mixġ ½ teaspoons of Villa Graziella Organic Extra Virgin Olive OilĤ tablespoons of Earth Balance organic buttery spread, softenedġ 1/2 cup King Arthur Flour Gluten-Free All-Purpose Baking Mixġ ½ tablespoons of Villa Graziella Organic Extra Virgin Olive Oilġ/8 cup Earth Balance Organic Buttery Spread, melted I also used almond milk for regular milk and organic sugars for regular sugars. So I substituted a combination of Villa Graziella's Organic Extra Virgin Olive Oil and Earth Balance Organic Buttery Spread for the butter. So I thought, well, let’s also modify this to be dairy free and see what happens. It reminded me of Mom’s Blueberry Buckle without the blueberries. Best of all, no one could tell that it was gluten and dairy free!Īs background, I saw the photo of the Cinnamon Streusel Coffee cake on the side of the King Arthur Flour Gluten Free All-Purpose Baking Mix box. Well, I am thrilled to share that the secret formula has been discovered! With my Dad’s confirmation, it’s the same delicious taste and texture of my Mom’s famous family recipe. Ever since I found out that I was celiac and allergic to dairy over 13 years ago, we have been trying to recreate a gluten free and dairy free version. "My mom used to bake an amazing coffee cake that she called Blueberry Buckle which was one of my favorite treats. Today celebrates National Gluten Free Day and we are so proud to feature Villa Graziella fan, accomplished author & global educator, Kim Koeller of Kim so kindly shared her Gluten Free and Dairy Free Blueberry Streusel Coffee Cake recipe with us along with the following words: ![]()
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