Buckling down with blueberries

February 3, 2011

Holy old nuts, is it cold today.  For those of us that reside in the Midwest, today's temperature is just adding insult to injury.  But hey, I've got blueberry buckle so it's all good.  Until I have to go outside, that is.

I was sitting in this very spot last night, playing Facebook games, reading, working and working on a project for my photoshop certification course (how's that for multi-tasking!).  For some reason, I started thinking about the blueberries in my freezer.  I have a totally awesome neighbor that shares her bounty with me each summer.  Other than tomatoes, we don't plant the same vegetables in our garden on purpose.  That way, we can exchange whatever for whatever or give extras.  She gives me cucumbers; I give her zucchini.  That sort of thing.  There's a pretty great pick-your-own blueberry farm not too far from here, but I can never seem to get there myself.  So she always gives me a few quarts of what she picks when she goes.

Anyway.

I sorted through the piles of recipes in The Vault and ended up taking bits from a few, trying to find something tasty that wasn't going to take a ton of effort (after all, it was 9 PM already).  It didn't "buckle" as much as I'd like, but it's damn tasty.  It's breakfast…it's dessert…it's whatever you want it to be.

Blueberry Buckle

For the cake:

3/4 cup white rice flour

1/2 cup tapioca flour

1/4 cup amaranth flour

1/4 cup potato starch

1 1/2 tsp xanthan gum

3/4 cup sugar

1/4 cup cold butter, cut into pieces

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup milk

1 egg

1 tsp vanilla

2 cups blueberries

For the topping:

1/3 cup white rice flour

1/4 cup sugar

1/2 tsp cinnamon

1/4 cup cold butter, cut into pieces

 

Preheat the oven to 375 degrees.  Spray a 2-quart baking dish with nonstick spray.

Combine the dry cake ingredients in a mixer bowl (3/4 cup white rice flour, tapioca flour, amaranth flour, potato starch, xanthan, sugar, baking powder, salt, cinnamon).  Give it a quick stir, then add the 1/4 cup of butter pieces.  Turn the mixer on low and allow it to mix until the ingredients resemble small crumbs.In a small bowl, whisk together the egg, milk and vanilla.  Pour the egg mixture into the dry ingredients.  Mix until all ingredients are well combined.

Pour the cake batter into the prepared pan.  Patiently spread the dough evenly out to the corners of the pan.  Sprinkle evenly with the blueberries.

In another bowl, mix the topping ingredients (1/3 cup white rice flour, sugar and cinnamon) quickly, then add the remaining 1/4 cup of butter pieces.  Cut the butter in using a pastry blender or fork, until crumbly.  Sprinkle the topping over the blueberries.

Bake for 55 to 65 minutes or until a toothpick stuck in the center comes out clean of cake (the blueberry goo will stick, of course).

 

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