Recipe

Gluten Free Blueberry Buckle Recipe

	Peetabear / All my dishes 4 months, 3 weeks ago This is a recipe that I found out on the Be Free For Me... I am looking forward to trying this with the blueberries I have in the kitchen... I will use the Wendy Warks GF mix...If you would like to use that mix... I have the recipe posted it is on the bottom of my recipe list...... More Prep:20m Cook:30m Servings:9	Peetabear
	gluten free blueberry buckle

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Ingredients

Crumble Topping:

1/3 cup gluten free all-purpose flour (Check label for allergens!)

½ cup packed light brown sugar, packed

1 teaspoon ground cinnamon

½ stick butter, chilled and sliced into small slices

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Buckle Batter:

¾ stick butter, softened

½ cup granulated sugar, plus one tablespoon

1 egg

1 1/2 teaspoon vanilla extract

½ cup sour cream (check label for allergens!)

1/3/4 cup gluten free all-purpose flour

2 teaspoons baking powder

Pinch of salt

2 cups fresh blueberries, washed well, de-stemmed and dried

Directions

Preheat the oven to 375 degrees F. Butter an 8” square baking pan.

To make the crumble:

Combine the flour, brown sugar, cinnamon. With a pastry blender or two knives, cut in the butter piece by piece until the mixture resembles coarse crumbs.

To make the batter:

In a large bowl, with an electric mixer, beat the butter until creamy. Gradual beat in 1 cup of the sugar. When it becomes soft and fluffy add in the egg and the vanilla. Beat until smooth. Next, blend in the sour cream.

In another bowl, stir together the flour, baking soda and a pinch of salt. Stir this mixture into the butter and sugar mixture just to moisten; the batter will be thick and lumpy. Fold in 1 ½ cup of the blueberries (reserve ½ cup for sprinkling on the top) and pour into the greased baking pan.

Crumble the topping mixture over the batter, next sprinkle with ½ cup of reserved blueberries and 1 tablespoon of granulated sugar.

Bake 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool for 20 minutes before cutting and serving.

Serve with fresh whipped cream or vanilla bean ice cream.

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