Photo: David Holifield
Blueberry Poppyseed Brunch Cake (Gluten Free)
18 ingredients
10 min + 55 min
6
openrecipes
Blueberries and poppyseeds make for a delightful brunch cake.
Estimated Nutrition (whole recipe, rough)
1074
Calories
42g
Protein
20g
Fat
180g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups FOR THE CAKE:
- ½ cups White Rice Flour
- ½ cups Sweet Rice Flour
- ¾ teaspoons Tapioca Flour
- ¼ teaspoons Xanthun Gum
- ¼ teaspoons Salt
- ½ teaspoons Baking Soda
- 2 Tablespoons Baking Powder
- ⅔ cups Poppyseeds
- ½ cups Sugar
- 1 whole Butter, Room Temperature
- ½ cups Egg
- 1-½ cup Sour Cream
- ⅓ cups _____
- 2 teaspoons FOR THE TOPPING:
- 1 cup Blueberries, Fresh Or Frozen
- ½ teaspoons Sugar
- 2 Tablespoons Sweet Rice Flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes