Learn how to make gluten free blueberry crumb cake. This gluten free dessert is easy to make and tastes great!
If you’d rather make this recipe with gluten, substitute regular all purpose flour in place of the gluten free option. If you omit the salt and the baking powder this can be a great low sodium dessert as well! The full recipe is down below.
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
Cuisinart Pro Classic 7-Cup Food Processor, White
POURfect Mixing Bowls 1015 – 1-2-4-6-8-12 Cup Bowl Set
POURfect 13pc Measuring Spoon Set
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1/2 cup Granulated sugar
1/2 cup Brown sugar
1 tsp Baking powder
3 cups Red Mill 1 to 1 Baking Flour
1/4 tsp Salt (optional)
1 pinch Ground cinnamon (optional)
1 cup Butter or shortening (Unsalted)
1 ea Egg
Topping (Use half of crust mixture)
4-6 cups Fresh blueberries (Or any berry you want)
1/4 cup Granulated sugar
1/4 cup Brown sugar
3 tsp Cornstarch
Preheat the oven to 375 degrees F Grease a 9×13 inch pan.
In a medium bowl, blend room temperature butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, and 1 egg.
Mix in 3 cups flour, baking powder, salt and cinnamon.
Pat half of dough into the prepared pan.
In another bowl, stir together the 1/4 cup granulated sugar, 1/4 cup brown sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust.
Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. (It could take up to an hour) Cool completely before cutting.
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Music by Joakim Karud http://youtube.com/joakimkarud
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