Cooking and Serving: 60 minutes | 9 slices
Ingredients
8 tablespoons (112 g) unsalted butter, melted and cooled | 1 cup (140 g) all purpose gluten free flour blend | ½ teaspoon xanthan gum, (omit if your blend already contains it)
Description
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Servings: 9 slices
Ingredients
8 tablespoons (112 g) unsalted butter, melted and cooled
1 cup (140 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (50 g) granulated sugar
⅓ cup (73 g) packed light brown sugar
1 ¼ cups (175 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup (150 g) granulated sugar
3 tablespoons (40 g) packed light brown sugar
2 tablespoons (28 g) unsalted butter, at room temperature
4 tablespoons (48 g) vegetable shortening, I like Spectrum brand
6 tablespoons (84 g) plain yogurt
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
½ teaspoon pure vanilla extract
2 ½ cups fresh blueberries, rinsed and patted dry
1 tablespoon (12 g) granulated sugar
⅛ teaspoon kosher salt
Instructions
MAKE THE CRUMBLE TOPPING
Combine all of the topping ingredients (8 tablespoons butter, 1 cup flour and.
xanthan gum, granulated and brown sugars, and salt), and blend with a fork.
until well-combined. Place in the refrigerator to chill until ready to use.
MAKE THE CAKE BATTER
Combine the flour, xanthan gum, baking powder, baking soda, salt and.
granulated sugar in a large bowl, and whisk to combine. Add the light brown.
sugar and whisk to combine, working out any lumps in the brown sugar.
Add the 2 tablespoons butter, vegetable shortening, and plain yogurt, and mix.
Add the eggs, one at a time, and the vanilla, beating well after each.
addition. The batter should be thick, but not stiff. It should spread easily.
Scrape the batter into an even layer in the bottom of the prepared pan.
MAKE THE FRUIT LAYER
In a small bowl, place the blueberries, sugar and salt, and toss to combine.
Spread the blueberries out on top of the cake batter in a single, even layer.
Cover the pan securely with aluminum foil, and place it in the center of the.
preheated oven. Bake for 20 minutes.
Remove the crumble topping from the refrigerator and fluff it with a fork to.
break it up into irregular pieces.
Remove the pan from the oven, uncover it and sprinkle with the crumble.
topping in an even layer.
Return the pan to the oven, and bake for another 20 to 25 minutes, until a.
toothpick inserted into the center comes out with a few moist crumbs attached.
and the crumb topping is light golden brown.
Remove from the oven, and allow the cake it to cool completely in the pan.
Slice into 9 equal squares, and serve.
MAKE THE FRUIT LAYER
In a small bowl, place the blueberries, sugar and salt, and toss to combine.
Spread the blueberries out on top of the cake batter in a single, even layer.
Cover the pan securely with aluminum foil, and place it in the center of the.
preheated oven. Bake for 20 minutes.
Remove the crumble topping from the refrigerator and fluff it with a fork to.
break it up into irregular pieces.
Remove the pan from the oven, uncover it and sprinkle with the crumble.
topping in an even layer.
Return the pan to the oven, and bake for another 20 to 25 minutes, until a.
toothpick inserted into the center comes out with a few moist crumbs attached.
and the crumb topping is light golden brown.
Remove from the oven, and allow the cake it to cool completely in the pan.
Slice into 9 equal squares, and serve.