Blueberry Poppyseed Brunch Cake (Gluten Free) Recipe

Name: Blueberry Poppyseed Brunch Cake (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/2 cups White Rice Flour; 1/2 cups Sweet Rice Flour; 1/2 cups Tapioca Flour; 3/4 teaspoons Xanthun Gum; 1/4 teaspoons Salt; 1/4 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 2 Tablespoons Poppyseeds; 2/3 cups Sugar; 1/2 cups Butter, Room Temperature; 1 whole Egg; 1/2 cups Sour Cream; _____; FOR THE TOPPING:; 1-1/2 cup Blueberries, Fresh Or Frozen; 1/3 cups Sugar; 2 teaspoons Sweet Rice Flour; _____; FOR THE ICING:; 1 cup Powdered Sugar; 1/2 teaspoons Vanilla Extract; 2 Tablespoons Milk

Servings: persons

FOR THE CAKE:
1/2 cups White Rice Flour
1/2 cups Sweet Rice Flour
1/2 cups Tapioca Flour
3/4 teaspoons Xanthun Gum
1/4 teaspoons Salt
1/4 teaspoons Baking Soda
1/2 teaspoons Baking Powder
2 Tablespoons Poppyseeds
2/3 cups Sugar
1/2 cups Butter, Room Temperature
1 whole Egg
1/2 cups Sour Cream
_____
FOR THE TOPPING:
1-1/2 cup Blueberries, Fresh Or Frozen
1/3 cups Sugar
2 teaspoons Sweet Rice Flour
_____
FOR THE ICING:
1 cup Powdered Sugar
1/2 teaspoons Vanilla Extract
2 Tablespoons Milk

1
Preheat oven to 350F. Grease a springform pan and set aside.
2
For the cake: In a bowl combine flours, xanthun gum, salt, baking soda, baking powder, and poppyseeds. Using a fork, sift dry ingredients together then set aside.
3
Cream together sugar and butter then add egg. When ingredients are blended nicely alternate adding the sour cream and the dry ingredients into the creamed mixture. Using a rubber scraper, scrape down the sides periodically to ensure all ingredients are blended well. Pour into your pan and set aside.
4
Mix all topping ingredients together then spoon over batter. Bake at 350F for 55-65 minutes or until an inserted fork comes out clean.
5
Prepare icing ingredients then pour over the top after cake has cooled for about 10 minutes.

801

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CAKE:, 1/2 cups White Rice Flour, 1/2 cups Sweet Rice Flour, 1/2 cups Tapioca Flour, and more.

Yes, Blueberry Poppyseed Brunch Cake (Gluten Free) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Poppyseed Brunch Cake (Gluten Free)

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