Jan 032011

My new favorite breakfast item is this moist, fluffy blueberry cake. I altered it slightly from the recipe in Gluten Free Baking, by Rebecca Reilly. My version by uses brown sugar instead of white sugar (it was all I had in my kitchen at the time) and was served with fresh whipped cream. The cake kept well for several days. Every recipe I’ve tried from this book has been excellent- most notably, her flaky pie crust.

  4 Responses to “Blueberry Cake”

  1. I love this photo and the blueberry cake must be soooo delicious.

  2. Hi Can you please w sugar on top post or send the recipe! This looks DELICIOUS and I think my son would devour it!!!

    • I bet he would! I’d highly recommend buying a copy of that cookbook mentioned in the post, a minor investment for the endless delicious recipes she’s got in there. I have LOVED every recipe from it, and all my gluten eating friends are always impressed.

  3. Thank you so much for sharing this recipe. I tried it the other day, and I just couldn’t get enough of it’s delicious flavor and texture. Your blog has been such a helpful tool.

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