From Chef Oonagh Williams of Royal Temptations Catering
This is based on a wheat-flour recipe from a local farm stand in New Hampshire. It’s one of those recipes that requires only ingredients you probably already have and plenty of fresh fruit. I made it with a mix of fresh strawberries, peaches and blueberries, then I made a version with just blueberries. In New Hampshire, we can get tiny Maine wild blueberries, but regular blueberries are fine. If you use frozen berries, the cooking time will be significantly longer and the cake far moister. Note that if you use a strong gluten-free flour with lots of brown rice or bean flour, it will be dryer and you will need to add 1-2 Tbsp. more buttermilk. I put this quantity in 1 x 9” cake pan and next time divided it between the 2x8” shallow holes of a Wilton Giant whoopie pie pan. In New Hamshire, we can easily buy fresh buttermilk, not processed.
For an egg-free version, I have used a substitute of 1+1/2 Tbsp. water, 1+1/2 Tbsp. oil, and 1+1/2 tsp. baking powder as a 1 egg substitution in addition to ingredients below. I find it's more of a shortbread style finish not a cake. This recipe can be easily made dairy-free as well.
- 2 oz .(½ stick) soft butter or substitute
- ¼ cup + 2 Tbsp. sugar
- 1 egg
- 1 tsp. gluten-free vanilla extract
- ¾ cup gluten-free flour
- 2 Tbsp. almond meal
- 1 tsp. gluten-free baking powder
- 1/4 tsp. baking soda
- ¼ tsp. xanthan gum
- 2 Tbsp. Oil (I used regular olive oil)
- ¼ cup buttermilk (add 1 tsp. lemon juice to almond milk etc. for dairy-free)
- Zest of ½-1 lemon
- 1 cup fresh blueberries (roughly half of a 1 pint shell)
- 2 Tbsp. melted butter
- ¼ cup light brown sugar
- ½ cup sliced almonds or chopped pecans
- Preheat oven to 375* and grease pan.
- Place all cake ingredients except blueberries in bowl and beat with an electric mixer for about 2 minutes until creamy and fluffy. If the mixture looks too stiff add 1-2 Tbsp. more buttermilk.
- Scrape into greased pan and smooth surface. Sprinkle blueberries evenly on top.
- Top with crumb topping.
- Bake in preheated oven for 30-35 minutes until risen and golden brown.
- Remove from oven, let cool and then serve. We often use vanilla yogurt instead of whipped cream or ice cream.