This was one of the first recipes I attempted to adapt to gluten-free when I started working on my cookbook.
I was frantically throwing this together before a church planning meeting one Saturday morning. I didn’t even have time to taste test it before I threw it in the car and drove to my destination. I arrived 10 minutes late, typical for me, and opened the dish, still hot from the oven, and apologized in advance because I had no idea if it would be any good or not, but I needed taste testers.
Fortunately my lady friends were happy to oblige and they each gamely took a large slice and dove in.
THIS. CAKE. WAS. AMAZING.
I was seriously floored. Tasty and moist with a sing of lemon. I could LIVE on this breakfast cake!
You definitely want to try to find those tiny wild blueberries. I usually buy them in the frozen food section so I always have some on hand for recipes like this!
This gluten-free breakfast cake is perfect for taking with you to your next brunch. It also makes a nice after-school snack for the kids.
- ½ cup unsalted butter, room temperature
- 1 teaspoon lemon zest
- ¾ cup sugar + 1 tablespoon for topping
- 1 egg, room temperature [RI]1 tablespoon vanilla extract
- 1 teaspoon vanilla
- 2 cups gluten-free all purpose flour
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup buttermilk
- 2 cups frozen Maine blueberries (the teeny tiny ones)
- Preheat oven to 350°F. Grease an 8”x8” square pan with butter.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the lemon zest, egg and vanilla and beat for one minute.
- In a separate bowl, combine the flours, xanthan gum, baking powder and salt.
- Add the dry ingredients to wet ingredients alternately with the buttermilk, beginning and ending with the flour mixture. The batter will be thick.
- Gently fold in the blueberries. Pour into the greased square pan and bake for 40-50 minutes or until a toothpick placed in the center comes out clean.