Wildberry Buckle

23 ingredients
4 steps

Ingredients

  • Filling:
  • 2.3 ounces millet flour (about 1/2 cup)
  • 2.3 ounces brown rice flour (about 1/2 cup)
  • 1.3 ounces white rice flour (about 1/4 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • 2 cups mixed berries (such as blueberries, blackberries, and raspberries)
  • Cooking spray
  • Topping:
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    To prepare filling, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl, stirring with a whisk. Set aside 1/4 cup flour mixture. Add xanthan gum, baking powder, baking soda, and salt, stirring to combine.
  3. 3
    Place granulated sugar and softened butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add oil, vanilla, and eggs; beat until blended. Add flour mixture and buttermilk alternately to sugar mixture, beating after each addition until smooth. Fold berries into batter using a rubber spatula. Pour batter into a 9-inch square glass or ceramic baking dish coated with cooking spray.
  4. 4
    To prepare topping, combine reserved 1/4 cup flour mixture, pecans, and remaining ingredients; sprinkle over batter. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes.

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