Gluten free Blueberry Crumb cake



My husband and I grew up eating Entenmann’s crumb cake.  It was a New York tradition.  I had to give all that up when I went gluten free, and he gave it up for health reasons.  I came across this blueberry crumb cake recipe on King Arthur’s site.  It’s not Entenmann’s but it will do.

I’ve been using their Measure for Measure flour with great success, and I used it in this recipe.  I made a few other adjustments, as always.  Here’s the original recipe:


1/3 cup sugar
1/2 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup (1/2 stick) butter

My recipe:

1/3 cup brown sugar
1/2 cup King Arthur Measure for Measure gluten free flour
1 tsp cinnamon
1/8 tsp salt
4 tbs Smart Balance dairy free spread

I would double this-it was barely enough to cover the cake


2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup (4 tablespoons) butter
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh or frozen blueberries

My recipe:
2 cups King Arthur Measure for Measure
2 tsp baking powder
1/2 tsp salt
3/4 sugar
4 tbs Smart Balance
1 tsp vanilla extract
1/2 cup dairy free coconut milk
2 cups fresh blueberries

I have to stop here and confess; I did not follow the instructions.  Not on purpose, mind you, but sometimes I just do.  Here are the instructions from the website:

Preheat the oven to 375°F. Lightly grease an 8″ square, 9″ square, or 9″ round cake pan. If you use an 8″ square pan or round pan, make sure it’s at least 2″ deep.
To make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.
Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
In a separate bowl, beat together the sugar, butter, egg, and vanilla.
Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
Pour the batter into the prepared pan. Sprinkle the topping over the batter.
Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, Loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.
Yield: about 12 to 16 servings.

I basically put all the dry ingredients in one bowl, and the wet ingredients in a measuring cup then poured the wet into the dry.  I should have followed the instructions, and probably should have used my mixer, but I didn’t.  And, it turned out ok anyway.  Crumb cake batter is pretty forgiving.  It was a bit dry, so I added a little extra milk.  I couldn’t pour the batter.  I can’t say if that would be the case if I followed the instructions.

The cake is pretty good.  The blueberries make it special.  The lesson here is sometimes you can wing it and still have a good result.  Sometimes you can’t.  But either way, never beat yourself up over it.  Even when you follow instructions, the result can still be an epic fail.  Learn from it and move on.

Please let me know if you try this out and how it comes out for you.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s