Gluten Free Blueberry Muffin Snack Cake is a delicious gluten free treat anytime of day. Breakfast, lunch, snack, or dessert. This is delicious!
One of the things I have learned over the last few years when it comes to adapting recipes to gluten free is the importance of starting with a really good recipe. A recipe that is just so so will turn out to be just a so so, or even a worse, gluten free version. But a really good recipe often results in a really good gluten free version. This may seem pretty obvious, but it is worth mentioning because it really is important.
Many of the gluten free recipes I share here are family favorites that I have converted to gluten free. So, I know I am starting out with a good recipe that we have had and love in the regular version. That makes adapting it to gluten free so much easier.
Sometimes though I come across recipes that sound so good, but are not gluten free. If I am not sure of the source I often just skip over it and figure it may not be worth adapting to gluten free. If the source is a trusted cookbook or website though I usually figure it is worth giving a gluten free version a try.
That is what happened recently with this gluten free blueberry muffin snack cake. I saw a recipe for blueberry muffin snack cake on Mommy’s Kitchen and it sounded so good. Mommy’s Kitchen is a blog I have read for years. Before going gluten free I made and loved quite a few of her recipes.
Her recipes always look so good. I love her blog so much that I have kept reading it even though most of her recipes are not ones we can have because they are not gluten free. And I have tried enough of her recipes to know that many of them will adapt well gluten free. It goes back to the trusted source thing.
So when I saw her recipe for blueberry muffin snack cake, and I had a bunch of fresh from the garden blueberries, I knew it would be a good recipe to try and adapt to gluten free.
And it was good! In fact, it was delicious. I made this for dessert one night, but several in my family may just have eaten the leftovers for breakfast the next day. Yes, it was that good.
I am so glad I have a freezer full of blueberries because this cake will be one I make often this fall and winter.
Gluten Free Blueberry Muffin Snack Cake
- 1 cup rice flour
- 1/2 cup cornstarch
- 1/2 cup sweet rice flour
- 1 teaspoon xanthan gum
- 1 1/2 cups sugar
- 1/2 cup butter, cold
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 2 cups fresh or frozen blueberries
- In a bowl combine rice flour, cornstarch, sweet rice flour, xanthan gum, and sugar.
- Cut butter in to pieces and add to flour mixture. Cutting butter in until crumbly.
- Set aside 3/4 cup of the mixture to use as a topping.
- Add baking powder, salt, milk, egg, and vanilla to remaining flour mixture. Mix until combined.
- Fold in blueberries.
- Spread into a greased 9×13 pan.
- Sprinkle with reserved crumb topping mixture.
- Bake at 350 for 30-35 minutes.