Thursday, August 30, 2012

Gluten-Free Blueberry Cake

A great little snack. Here is a gluten-free variation of The Country Cook's version. And yes, it's been great as a breakfast treat. I made a double recipe, cut, and wrapped up half to freeze. I was not sure what flour mixture to use, but I've come to love an arrowroot and brown rice flour mix. If you'd like to learn more about mixing your own gluten-free flour mixes check out Gluten-Free Girl's posting. She breaks I all down for us novices. Now let's get down to business. 


  • 1/2 cup butter
  • 2 tsp orange or lemon zest
  • 1/2 cup coconut sugar
  • 1/2 cup agave
  • 1 egg
  • 2 tsp GF vanilla extract
  • 2/3 cup arrowroot 
  • 1&1/4 cup brown rice flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 cups blueberries
  • 1/2 cup rice milk (cow milk, almond, hemp, or oat milks all work as well)

  1. Preheat oven to 350 degrees. I prefer to use parchment paper and lined a 9X9 baking dish. You can also butter the dish instead. 
  2. I melted the butter because I did not have softened butter and it worked well. Add sugar, vanilla, and agave and beat with a mixer. 
  3. Mix dry ingredients in separate bowl. 
  4. Save 1/4 cup flour flour blueberries.
  5. Slowly add in flour and milk alternating until all combined. 
  6. Toss blueberries in flour and then add to batter. 
  7. Bake for 60-80 minutes or until a toothpick comes out clean. (Gluten-free baking takes a really long time, but set a timer. I've forgotten a few times and it really sucks when you're expecting a tasty treat!) 

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