Gluten-Free Breakfast Spoon Cake

May 18, 2012

This gluten-free breakfast spoon cake from Gluten-Free Canteen will give you a reason to wake up early.  Brown rice flour, white rice flour, and tapioca starch are combined to create a all purpose flour that can be used in various gluten-free recipes.  Blueberries are the fruit of choice for this dish but cherries, peaches, and even raspberries would also be delicious.  You can eat this cake as is or be indulgent and add a scoop of vanilla ice cream (after all who doesn't enjoy ice cream for breakfast?).  This gluten-free spoon cake is a quick and easy breakfast that everyone will love.


86 grams unsalted butter (6 tablespoons)
180 grams AP GF flour (1 and 1/3 scant cup) (90 g superfine brown rice flour, 45 g each superfine white rice flour and tapioca flour/starch)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
56 grams granulated sugar (about 1/4 cup)
56 grams light or dark brown sugar (about 1/4 cup, packed)
1 extra-large whole egg
200 grams buttermilk (about 1 cup)
zest of one lemon 400 grams fresh or frozen (thawed) blueberries (2.5 heaping cups)
Vanilla Ice Cream or gelato or whipped cream

For full recipe instructions, click here.

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