1/4 cup slivered almonds 1/4 cup packed gf brown sugar 1-1/2 cup gf flour 2/3 cup sugar 1 Tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 5 Tablespoons cold unsalted butter, cut into pieces 1 large egg 1/2 cup milk 1 teaspoon gf vanilla flavoring 1-1/2 cups fresh blueberries, divided
Position the rack in the lower third of your oven. Preheat the oven to 350 degrees F. Grease a 8-1/2x4-1/2 inch loaf pan.
Combine almonds and gf brown sugar. Sprinkle mixture on the bottom of the loaf pan.
Whisk together the gf flour, sugar, baking powder, salt and nutmeg in a large bowl. Add cold butter. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Don’t allow the butter to melt or form a paste with the flour.
Whisk together egg, milk and gf vanilla in a small bowl. Pour over flour mixture and stir until about 3/4 of the dry ingredients are moistened. Gently fold in 1 cup blueberries.
Spoon the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Let cool in the pan on a rack for about 10 minutes. Loosen edges and invert onto the rack. Serve warm, or for a crunchier topping allow to cool completely. Garnish with remaining fresh blueberries.
Adapted from the Joy of Cooking (Copyright 1997).
We used The Gluten Free Pantry’s Country French bread flour mix in this recipe. To purchase this product please click the link below in our Recommended Tools section.