Blackberry Breakfast Cake

Blackberry Breakfast Cake

Ryze Flour

Yellow Ryze Flour Bag

Prep / Cook Time

20 / 50-55 Minutes


9 squares

Ryze Flour


Ryze Flour Bag
Prep / Cook Time

20 / 50-55



1 1/2 cups
RYZE Yellow Flour Blend
1/4 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
2/3 cup
granulated sugar
6 tbsps
butter, softened
1 tsp
vanilla extract
large eggs, room temp
1 1/4 cups
low-fat buttermilk
1 cup
blackberries (fresh or frozen)
1/4 cup
brown sugar
1/4 cup
RYZE Yellow FLour Blend
2 Tbsp
softened butter
1/4 cup
brown sugar

A picture can say a 1000 words, but this one screams delicious.

  1. Preheat the oven to 350°F (180°C). Grease a 9-inch square pan; set aside.
  2. In a medium mixing bowl, combine 1 1/2 cups flour, baking powder, baking soda, and salt; set aside.
  3. In a large mixing bowl, beat sugar and 6 tablespoons butter with a mixer at medium speed until well blended.
  4. Add in the vanilla and eggs, and beat till well combined. Add dry mixture and buttermilk to sugar mixture and stir just till fully incorporated.
  5. Spoon half of the batter into your prepared baking pan. Sprinkle evenly with blackberries. Spoon remaining batter over the top.
  6. In a separate small mixing bowl, combine your remaining 1/4 cup flour, 2 tablespoons of butter and 1/4 cup brown sugar. Topping will be soft. With your fingers, sprinkle your topping evenly over the top of your cake.
  7. Bake for 50-55 minutes or until a wooden pick inserted in center comes out clean.
  8. Remove from the oven and let cool before cutting.
  9. Store in an airtight container at room temperature.

This recipe was developed by Chrystal Carver from Gluten Free Palate. Chrystal website features a collection of recipes, reviews, cookbooks and travel advice for the gluten free. Website can be found here: Photo credit also goes to Chrystal Carver.

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