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gluten_freeI adapted this (non-gf) recipe and thought it went pretty well, so here's my adaptation and a photo at the bottom.
100g butter (I used salted)
200g sugar (I used organic cane sugar)
2 eggs
2tsp vanilla sugar
250g flour (I used Provena's gluten free baking flour with oats)
2 tsp baking powder
~1/2-1tsp salt (eyeballed)
250g Swedish blueberries
1 1/2 deciliter greek yoghurt + 1/2 deciliter milk
Changes I made from the original:
- I didn't have frozen blueberries. I made this because the frozen blueberries I had had thawed and I had to use them ASAP, so one point in my process is also different from the original recipe.
- I also didn't have buttermilk, so I used greek yoghurt (10%) with a dash of milk to make it more liquidy, and increased the amount to 2 deciliter in total.
- I also didn't have any lemons so didn't use any or substitute anything else, but I upped the amount of vanilla.
- I added an egg for reasons I can't explain other than it felt like the right thing to do.
- This can be made lactose free - I used lactose free butter, milk, and greek yoghurt.
Preheat oven to 350F or 180C.
Beat butter and suger until light and fluffy. Add the eggs, vanilla and salt, continue beating until light and fluffy.
Mix baking powder with the flour, then add in half and mix until combined. Add in the greek yoghurt and milk and add in until combined. Add in remaining flour in stages until the dough looks and feels right. It should be wet like a cake dough, not firm like a bread dough. (I added slightly too much flour but it turned out fine anyway.)
If your blueberries are frozen or whole (not soggy and sitting in blueberry juice because they're thawed), take some flour aside and coat the blueberries in it, and then fold the blueberries in at this stage.
If, like me, that isn't a viable option, don't add the blueberries to the dough at all and instead scoop dough into your pan and add spoonfuls of blueberries (with as little juice as possible) and add more scoops of dough etc. until you've got a semi marbled like thing going on. Sprinkle with sugar on top (this will also help the cake browning! I feel like with a lot of gf doughs it doesn't brown like wheat does, but the sugar will do that for you.)
I lined my pan with parchment because I don't like mess. Bake in the lower half of the oven for 30-40 minutes - until it stops jiggling in the middle/a pin is clean when you poke it. Mine should've had about 35 minutes, I gave it 40, so it's slightly on the drier side. It rises to about double size.
It came out fluffy and sweet (not as dense as I'd feared), and imo could've been a bit more moist. I think next time I'm going to use actual buttermilk (or double the greek yoghurt? hmm) and hold the flour back a bit, but it tastes delicious. It's really good still warm (or reheated quickly in the microwave) with a scoop of ice cream. We had it for dessert, not breakfast.
ETA: we left this on the kitchen counter lightly covered in tinfoil and three days later it was still moist and lovely. (At that point I put the rest in the freezer, though.)
100g butter (I used salted)
200g sugar (I used organic cane sugar)
2 eggs
2tsp vanilla sugar
250g flour (I used Provena's gluten free baking flour with oats)
2 tsp baking powder
~1/2-1tsp salt (eyeballed)
250g Swedish blueberries
1 1/2 deciliter greek yoghurt + 1/2 deciliter milk
Changes I made from the original:
- I didn't have frozen blueberries. I made this because the frozen blueberries I had had thawed and I had to use them ASAP, so one point in my process is also different from the original recipe.
- I also didn't have buttermilk, so I used greek yoghurt (10%) with a dash of milk to make it more liquidy, and increased the amount to 2 deciliter in total.
- I also didn't have any lemons so didn't use any or substitute anything else, but I upped the amount of vanilla.
- I added an egg for reasons I can't explain other than it felt like the right thing to do.
- This can be made lactose free - I used lactose free butter, milk, and greek yoghurt.
Preheat oven to 350F or 180C.
Beat butter and suger until light and fluffy. Add the eggs, vanilla and salt, continue beating until light and fluffy.
Mix baking powder with the flour, then add in half and mix until combined. Add in the greek yoghurt and milk and add in until combined. Add in remaining flour in stages until the dough looks and feels right. It should be wet like a cake dough, not firm like a bread dough. (I added slightly too much flour but it turned out fine anyway.)
If your blueberries are frozen or whole (not soggy and sitting in blueberry juice because they're thawed), take some flour aside and coat the blueberries in it, and then fold the blueberries in at this stage.
If, like me, that isn't a viable option, don't add the blueberries to the dough at all and instead scoop dough into your pan and add spoonfuls of blueberries (with as little juice as possible) and add more scoops of dough etc. until you've got a semi marbled like thing going on. Sprinkle with sugar on top (this will also help the cake browning! I feel like with a lot of gf doughs it doesn't brown like wheat does, but the sugar will do that for you.)
I lined my pan with parchment because I don't like mess. Bake in the lower half of the oven for 30-40 minutes - until it stops jiggling in the middle/a pin is clean when you poke it. Mine should've had about 35 minutes, I gave it 40, so it's slightly on the drier side. It rises to about double size.
It came out fluffy and sweet (not as dense as I'd feared), and imo could've been a bit more moist. I think next time I'm going to use actual buttermilk (or double the greek yoghurt? hmm) and hold the flour back a bit, but it tastes delicious. It's really good still warm (or reheated quickly in the microwave) with a scoop of ice cream. We had it for dessert, not breakfast.
ETA: we left this on the kitchen counter lightly covered in tinfoil and three days later it was still moist and lovely. (At that point I put the rest in the freezer, though.)