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Gluten-Free Blueberry Boy Bait
Created for the Pillsbury Bake Off contest in 1954, this "Blueberry Boy Bait" coffeecake, studded juicy blueberries and topped with a cinnamon-sugar crumb, is sure to please everyone who comes around…not just the boys.
Course:
Breakfast, Dessert
Cuisine:
American
Keyword:
A Girl Defloured, blueberry recipes
Servings:
12
servings
Calories:
339
kcal
Author:
Alison Needham
Ingredients
2
cups
plus 1 teaspoon all-purpose gluten-free flour blend
1
tablespoon
baking powder
1
teaspoon
sea salt
½
teaspoon
xanthan gum
omit if your blend contains it
2
sticks
butter
softened (1 cup)
¾
cup
packed light brown sugar
½
cup
granulated sugar
3
large eggs
1
cup
whole milk
or plant-based milk of choice
½
cup
blueberries
For the Topping:
1
teaspoon
cinnamon
¼
cup
granulated sugar
½
cup
blueberries
Instructions
Preheat oven to 350 degreesF. Grease a 9x13 inch baking dish with butter or gluten-free cooking spray.
Mix 2 cups of flour, baking powder, sea salt and xanthan gum in a medium bowl with a whisk and set aside.
Beat the butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs and beat until smooth.
Beat in half of the flour mixture until smooth, add the milk and the rest of the flour and beat until evenly incorporated.
Toss ½ cup of the blueberries with the remaining teaspoon of flour and gently fold into the batter. Spread into the prepared baking dish.
Mix the topping ingredients together and distribute evenly over the top of the batter.
Bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Notes
Serve with coffee - and maybe just call it blueberry coffeecake. But you do you.
Nutrition
Calories:
339
kcal
|
Carbohydrates:
44
g
|
Protein:
4
g
|
Fat:
18
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
84
mg
|
Sodium:
347
mg
|
Potassium:
180
mg
|
Fiber:
3
g
|
Sugar:
29
g
|
Vitamin A:
570
IU
|
Vitamin C:
1
mg
|
Calcium:
106
mg
|
Iron:
1
mg