Gluten-Free Blueberry Roll
Delight your taste buds with this irresistible Gluten-Free Blueberry Roll, a dessert that combines fluffy, tender cake with bursts of juicy fresh blueberries and a cinnamon-sugar topping. Perfectly balanced with just the right amount of sweetness, this recipe uses gluten-free all-purpose flour and xanthan gum to create a soft, moist texture, ensuring it's safe for those with gluten sensitivities. The creamy richness of buttermilk enhances the flavor and keeps the roll light and airy, while the brown sugar-cinnamon topping adds a comforting warmth in every bite. Ready in under an hour, this easy homemade treat is perfect for brunch, a tea-time snack, or an indulgent after-dinner dessert. Serve it warm, and enjoy the naturally sweet tang of blueberries paired with the nostalgic essence of cinnamon.
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Recipe Information
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon xanthan gum
- 0.25 cup unsalted butter
- 0.75 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1.5 cups fresh blueberries
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish lightly with butter or use a non-stick spray.
In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, salt, and xanthan gum. Stir thoroughly to ensure even distribution.
In another bowl, cream together the unsalted butter and sugar until light and fluffy. You can use a hand mixer or stand mixer for this step.
Beat in the egg and vanilla extract to the creamed butter and sugar mixture until well combined.
Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined and smooth.
Gently fold the fresh blueberries into the batter, taking care not to crush them.
In a small bowl, combine the brown sugar and ground cinnamon. Set aside for the filling.
Turn the batter out into the prepared baking dish and spread it evenly. Sprinkle the cinnamon and brown sugar mixture over the top.
Place the baking dish in the preheated oven and bake for 35 minutes or until a toothpick inserted into the center of the roll comes out clean.
Allow the blueberry roll to cool in the pan for about 10 minutes before slicing and serving warm.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 484.4 g | 176% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 255.8 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 438 mg | 34% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
