Monday, April 25, 2011

Blueberry Poppyseed Brunch Cake (gluten free of course)

Hi there everyone out there in computer land. I hope everyone had a great Easter and hopefully the crazed sugar high children were somewhat manageable. I have a fun and tasty treat in store for all of you. I made dinner for my friend and her family yesterday as she has been in the hospital and has not been able to make dinners for her family and is getting a bit tired of boxes and boxes of "yellow death" (mac & cheese) lol! Anyway, for dessert I had a bit of a friend does not like CHOCOLATE. Is that even possible? How does one NOT like chocolate? Then to add to the dessert dilemma, one of her children is allergic to cinnamon. Soooooo that took out even MORE tasty treat options. So I opted for a blueberry poppyseed brunch cake. It's such a great recipe as you don't need fresh blueberries. Frozen works great and thanks to Costco I always have a nice big bag of em at all times.

Now starting out, preheat your oven to 350 then grease up a springform pan. If you are one of those unlucky souls like myself who does NOT own a springform...a large tart dish will do. Anyway, grease whatever baking pan you decide to use and set aside.

In a medium bowl, place 1/2 cup of the following flours:
white rice
sweet rice
tapioca flour
Then add 3/4 teaspoon xanthun gum, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 tablespoons poppyseed. Using a fork blend together all dry ingredients and set aside.

Next, cream together 1/2 cup butter and 2/3 cup sugar. Now...I did not have any room temperature butter. In fact I only had one frozen brick of butter...sooooooo I pulled out the handy dandy shredder and shredded up my butter which allowed it to quickly warm up to "creamable" status.

When the butter and sugar are nice and creamed add one egg and blend well. Then get yourself 1/2 cup of sour cream.

Now alternate adding the sour cream a tablespoon at a time with the flour scraping down the sides frequently. Once you have a lovely blended batter spoon into your greased pan and set aside. Now assemble the toppings. Mix together 1 1/2 cups blueberries (frozen or fresh), 2 teaspoons sweet rice flour, 1/3 cup sugar and 1/4 teaspoon nutmeg.

Mix that all up then spoon over the batter. Place in your preheated oven and bake for 55-65 minutes or until an inserted toothpick comes out clean.

While your cake is cooling, mix up your icing with 1 cup powdered sugar, 1/2 teaspoon vanilla, and 1-2 tablespoons milk. Add just enough milk to make the icing pourable. Anyway, pour your icing over the cake then your done!

Blueberry Poppyseed Brunch Cake

1/2 cup white rice flour
1/2 cup sweet rice flour
1/2 cup tapioca flour
3/4 teaspoon xanthun gum
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons poppyseeds
1/2 cup butter room temperature
2/3 cup sugar
1 egg
1/2 cup sour cream

1 1/2 cup blueberries fresh or frozen
1/3 cup sugar
2 teaspoons sweet rice flour
1/4 teaspoon nutmeg

1 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk (enough to make icing pourable)

Preheat oven to 350. Grease a springform pan and set aside. In a bowl combine flours, xanthun gum, salt, baking soda, baking powder, and poppyseeds. Using a fork, sift dry ingredients together then set aside. Cream together sugar and butter then add egg. When ingredients are blended nicely alternate adding sour cream and dry ingredients. Using a rubber scraper, scrape down the sides periodically to ensure all ingredients are blended well. Pour into your pan and set aside. Mix all ingredients in the topping mix together then spoon over batter. Bake at 350 for 55-65 minutes or until an inserted fork comes out clean. Prepare icing ingredients then pour over the top after cake has cooled for about 10 minutes.

This recipe is featured on The Gluten Free Homemaker's Gluten Free Wednesdays

1 comment:

  1. This looks like it would be the perfect brunch cake - too bad I already ate breakfast!