Monday, July 8, 2013
Red, White and Blueberry season
One of favorite pot luck/family dessert is especially good when blueberries are in season like they are in July. Here's a mouth watering recipe from the back of my first book (Gluten For Punishment.)
(FYI- my writer grew up next to Poole's Blueberry Farm and so the super fruit has many wonderful memories attached.) What fruits bring on your summer memories?
Gluten Free Blueberry Coffee Cake:
1 cup walnuts or pecans- optional
1/4 cup white sugar
¼ cup brown sugar
2 teaspoons cinnamon
2 cups all purpose gluten-free baking mix – I use Pamela’s Mix (I
have a recipe for making your own if you want.)
1 cup white sugar
1 teaspoon vanilla
2/3 cup butter
2 eggs, large
1 cup sour cream
1 cup powdered sugar
¾ teaspoon vanilla
2 to 3 Tablespoons of water- add more or less to make it creamy and pourable.
Additionally 1 cup blueberries washed and rinsed.
Preheat oven to 350degrees F. Mix filling and set aside.
Soften butter in a bowl. Add sugar and mix well. Add eggs one at a time, then vanilla. On low speed, alternate baking mix with sour cream until incorporated.
Grease a 9 inch bundt or spring form. Spoon ½ batter into pan, covering the bottom. Sprinkle ½ of the filling over the batter. Sprinkle blueberries or dried fruit over that. Spoon remaining batter over the top of the berries. Then sprinkle remaining filling on top. Then take a butter knife and insert straight down into batter moving up and down in a zig zag pattern motion to marbleize cake. Do not smooth out. Bake for 45-50 minutes until toothpick inserted in cake comes out clean. While warm run a knife around the edges. When cool remove from pan and glaze.