![]() ![]() Place one of the butter pieces onto the center third of the dough. Don't worry about being ultra-precise this is just a guide, though you should try to get fairly close. Roll the dough into a rectangle about 12" wide and 24" long. You should now have two butter rectangles, about 6" x 9" each. Repeat with the remaining 4 pieces of butter. If not, though, that's OK don't stress about it. If they do, great, they'll be easier to work with. Gently pound and roll the butter until it's about 6" x 9". Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Perfect your techniqueĬut each stick of butter in half lengthwise, to make 8 long rectangles. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter. Scrape the dough into a ball, and transfer it to a floured work surface. If you use a mixer, the dough won't completely clean the bowl it'll probably leave a narrow ring around the side, and stick at the bottom. This is easily done in a bread machine set on the dough cycle or in a mixer. Mix and knead to make a cohesive, but quite sticky dough. This step coats the flour a bit with fat, making the pastry a tiny bit more tender.Īdd the vanilla, milk, water, and eggs. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain. In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. You'll be using the 2 tablespoons butter immediately, but won't need the remaining butter until after you've made the dough. Set them (and the remaining butter) aside. Please read, bake, and review our recipe for Gluten-Free Blueberry Coffeecake.Begin by cutting 1/4" butter off the end of each of the 4 sticks in the pound you'll have about 2 tablespoons butter. I hope it brings a refreshing break to your day. Please, get comfy with this cake, as it deserves to be accompanied by your favorite warm drink and a good read.ĭust it lovingly with confectioners' sugar. The cake(s) should be a lovely golden brown and ever-so-tempting with their nutty topping, juicy blueberries, and warm, soft, tender crumb. Remove from the oven, and cool slightly before cutting. Here's the single-pan version – rested, topped and ready for the oven!īake the cake(s) for 30 to 34 minutes, or until a thermometer inserted into the center reads 210☏. Top with an additional 1 1/2 cups blueberries. Forget this important step and you're bound to end up with an imploded blueberry upside-down cake! The rest will encourage the baking powder and xanthan gum to activate and therefore thicken the batter, providing more strength for the addition of berries and topping. It is important to use either defrosted (drained) or fresh blueberries rather than frozen ones to avoid adding too much liquid to the batter.ĭivide the batter between the round pans (or pour into the 9" x 13" pan), and allow it to rest for 10 minutes. Mix on medium-high speed for about 1 minute. Make sure to scrape down the sides of the bowl between each addition. Mix the batter, starting with blending the 3 eggs, 6 tablespoons (85g) of oil or butter, and the remainder of the muffin mix.Īdd 1 cup (227g) of milk, 1/4 cup at a time, blending in between additions. Set the crumb topping aside while you prepare the cake batter. ![]() Using a pastry blender or your hands, mix the ingredients until they come together. 6 tablespoons (43g) Gluten-Free Muffin Mix.Grease a 9" x 13" pan, or two 8" round cake pans. Once in awhile, I enjoy a break from recipe development and it's always nice to have some of the work done for you, right? There's nothing wrong with having a little extra time to focus on other things like photos. Like our gluten-free muffin mix? Read on and discover how to turn it into a fabulous blueberry coffeecake, thanks to Frank Tegethoff, one of our talented product development test bakers, who kindly donated this recipe to my cause. So it seems a shame to have only one use for each of them. Our product development team works hard to perfect our gluten-free mixes we want to exceed your expectations of gluten-free baking. Muffins? Sure, why not? Or, better yet, how about coffeecake – one layered with streusel and berries? Groping for the oatmeal box, your hand stumbles upon the King Arthur Flour gluten-free muffin mix you had stashed toward the back of the cabinet. Where's the inspiration? Wanna turn those kiddo groans into a chorus of cheers? You're tired of cereal, the yogurt has expired, the waffle iron needs the old grease scraped out of its crannies from the last time you used it, and your children utter staggering groans when you suggest scrambled eggs. ![]()
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