Ingredients
Cake
- 150 grams granulated sugar (3/4 cup)
- 2 tablespoons light brown sugar
- 175 grams GF AP Flour (87 grams superfine brown rice flour, 44 grams each superfine white rice flour and tapioca/starch flour)(scant 1 1/3 cups)
- 1 teaspoon baking powder
- 1/2 teaspoon lemon peel powder or zest of one lemon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 115 grams unsalted butter, melted and cooled slightly (1 stick)
- 60 grams buttermilk (about 1/4 cup)
- 2 extra-large eggs
- 1/2 teaspoon vanilla
- 160 grams fresh blueberries (about 1 cup)
- Streusel
- 2 tablespoons cold unsalted butter, cubed
- 32 grams AP GF flour (16 grams superfine brown rice flour, 8 grams each superfine white rice flour and tapioca/starch flour)(1/4 cup)
- 56 grams light brown sugar (1/4 cup)
- 1/4 teaspoon salt
- sprinkle of cinnamon and freshly grated nutmeg
Instructions
Cake
- Preheat oven to 350. Grease a 9×9 square or round baking pan.
- Weigh and add sugars, flour, baking powder, lemon peel powder or zest, salt, baking soda, cinnamon and nutmeg into a medium large bowl. Whisk to combine. In a microwave proof glass container melt butter and cool slightly. Add buttermilk, eggs, and vanilla. Whisk to combine. Add butter mixture to the dry and stir with a wooden spoon just until combined. Don’t over mix. Gently stir in most of the blueberries, holding about a 1/4 cup aside.
- Spoon into prepared pan. Set aside.
Streusel
- Combine all the ingredients in the bowl of a food processor and pulse just until mixture looks like coarse peas and ragged. Or whisk dry ingredients together and work butter in with a fork until it looks like coarse large peas.
- Scatter over the top of the batter. Place remaining 1/4 cup blueberries on top and push in slightly.
- Bake 25 minutes and rotate pan. Bake about 20 minutes more or just until the top is golden brown and a toothpick comes out with dry crumbs. Cool slightly, cut and serve.
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