Camden loves his Gramma Janie! She is a great cook and likes to spoil us. This weekend she was visiting us so I got to spoil her instead. She sent me this recipe for Blueberry Cake so I could experiment with a gluten-free version. I picked up the blueberries the other day in anticipation of making this for her while she is here. Gramma Janie says she got the original recipe from Chateau Madeline, a resort at the southern tip of Lake Superior on Madeline Island but likes my gluten-free version even better because it is more crumbly like a coffee cake.
Batter:
1 1/3 cup sugar
½ cup butter
¾ cup milk
1 ½ teaspoons vanilla
2 eggs
2 cups Bob's Red Mill All-Purpose Gluten-Free Flour
2 ½ teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon salt
1 pint blue berries
Topping:
¼ butter (hard)
1/3 cup gluten-free flour
½ cup sugar
Preheat the oven to 350 degrees. Lightly grease and flour one 9x13-inch pan.
Cream together the sugar and butter, and blend in milk, vanilla and eggs. Combine the flour, baking powder, xanthan gum and salt and add to the creamed mixture, beating for a minute or two until blended. Pour batter into pan.
On top of batter, sprinkle the blueberries evenly. Cut the topping ingredients together until crumbly and sprinkle all over the batter with blueberries. Then, with knife or spatula, press the blueberries and crumb topping softly into batter and swirl with knife a bit. (You don’t need to get it all into the batter, because the batter will rise around the berries while baking.)
Check after 40 minutes to see if a knife inserted in the center comes out clean. I am at 5300 ft. altitude and baked mine for an hour.
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