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Best Blueberry Snack Cake ( gluten free recipes )

Ingredients

3 eggs
1 three/four cups sugar
3/4 cup butter softened
1 teaspoon vanilla
2 cups flour * (see under for gluten unfastened alternative)
12 oz fresh blueberries about 2 cups

Instructions


  1. Preheat oven to 350 levels. With a mixer, beat the eggs with the sugar until barely thickened and light in colour, about five-7 minutes. 
  2. The aggregate should almost double in size. The eggs work as your leavening agent in this recipe, so do no longer skip this step. 
  3. This mixture need to shape a ribbon whilst you lift the beaters out of the bowl. 
  4. Add the butter and vanilla; blend two more mins. Stir inside the flour till simply combined. 
  5. Add the blueberries and stir by using hand to combine during.
  6. Spread in a buttered 9x13 pan. 
  7. Bake for forty-50 mins, or till very lightly browned and a toothpick inserted near the middle of the cake comes out smooth. (43-45 mins works extraordinary for my oven.) Let cool completely earlier than cutting into small slices. 
  8. I cut mine into fairly small portions, about 1"x2", in order that they will be effortlessly eaten with the aid of hand. Enjoy!

Notes
* alternative the all purpose flour with the substances below for a gluten loose version:


  • 1 1/4 cup brown rice flour
  • half of cup potato starch
  • 1/four cup tapioca starch
  • 1 teaspoon xanthan gum

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