1 ½ cups frozen blueberries
2 ½ cups Eating Gluten Free All-Purpose Flour
½ tsp xanthan gum
2 ½ tsp baking powder
¾ tsp ground cinnamon
½ tsp salt
½ cup butter softened
1 cup sugar
2 tsp vanilla
2 large eggs
2 tsp lemon juice
⅔ cup milk
Topping
¼ cup sugar
¼ tsp cinnamon
2 tbsp margarine
½ cup quinoa flakes
1
Spray an 8x8 pan with cooking spray. Preheat oven to 350º. In a medium bowl, combine topping ingredients and blend with a pastry cutter. In another bowl, toss together blueberries and 2 Tbs. Eating Gluten Free All-Purpose Flour. Set aside. In a medium bowl, combine 2 1/2 c. Eating Gluten Free Flour, xanthan gum, baking powder, cinnamon, and salt. In a large mixing bowl, cream butter, sugar, vanilla, eggs, and lemon juice until light and fluffy. At low speed, beat flour mixture and milk into the creamed mixture. Stir blueberry mixture into the batter.Pour into prepared pan. Sprinkle topping on top. Bake (at 350º) for 45 minutes or until a knife inserted in the middle comes out clean.
2
Serve with whip cream or icecream.
CategoryGluten Free Bread
Ingredients
1 ½ cups frozen blueberries
2 ½ cups Eating Gluten Free All-Purpose Flour
½ tsp xanthan gum
2 ½ tsp baking powder
¾ tsp ground cinnamon
½ tsp salt
½ cup butter softened
1 cup sugar
2 tsp vanilla
2 large eggs
2 tsp lemon juice
⅔ cup milk
Topping
¼ cup sugar
¼ tsp cinnamon
2 tbsp margarine
½ cup quinoa flakes
