If you spend any amount of time on Pinterest, then you’ve probably seen this Buttermilk Blueberry Breakfast Cake pinned about a million times in the past couple of weeks or so. Well, I wanted to get in on the fun but was shocked when a Google search for a gluten-free buttermilk coffee or breakfast cake turned up empty. Luckily I was in the mood to do some recipe tinkering.
Using Alexandra’s recipe as my starting point, I did some gluten-free tweaking, crossed my fingers and hoped for the best. Luckily it turned out to be a total success.
It’s light and moist with a delicate, crispy sugar crust. And since it has blueberries in it, it becomes a totally legit breakfast option. Although that’s coming from somebody who has no qualms about eating a brownie for breakfast on occasion, so you should probably refrain from taking any nutrition advice from me, OK?
Gluten-Free Blueberry Buttermilk Breakfast Cake
Yield: 32 pieces
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
2 cups plus 2 Tablespoons sugar, divided
1-3/4 cup superfine white or brown rice flour, divided
3/4 cup potato starch
1/2 cup tapioca starch
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1/4 teaspoon baking soda
1 teaspoon xanthan gum
1/2 cup butter, melted
2 teaspoons grated lemon zest
3 eggs
1 cup buttermilk
1 teaspoon vanilla
2 cups fresh blueberries, washed and dried
Directions:
Preheat oven to 350 degrees. Spray two 8×8-inch pans with cooking spray and set aside.
In a large bowl mix together 2 cups of sugar, 1-1/4 cups of the rice flour, the potato starch, tapioca starch, baking powder, salt, baking soda, and xanthan gum and set aside.
Whisk together the melted butter, lemon zest, eggs, buttermilk and vanilla in a medium bowl.
Combine the remaining 1/2 cup rice flour with the blueberries in a small bowl and toss to coat.
Pour the wet ingredients into the dry ingredients and whisk until smooth. Add in the coated blueberries and gently fold in. Pour the batter into the prepared pan(s) and sprinkle with the remaining 2 Tablespoons of sugar.
Bake in the preheated oven for approximately 35-40 minutes, or until a toothpick inserted in the center comes out clean. Lastly, remove to a cooling rack and let cool for 10 minutes.