¼ C butter, cubed and melted in a 9 or 10 inch oven proof skillet
1 C brown sugar
¼ C orange juice
1 C fresh or frozen blueberries
1 C white rice flour
½ C tapioca flour
½ C sugar
½ t xanthan gum
2 t baking powder (adjusted to sea level)
½ t salt
½ C milk
½ C canola oil
1 t vanilla
Add the brown sugar and orange juice to the hot butter, stirring until sugar dissolves. Turn off heat. Sprinkle the blueberries on top of that mixture.
In substituting the rice and tapioca flour for the all-purpose flour initially listed in the recipe, I converted it to gluten free.
Stir together the dry ingredients, add the liquid, mix well, drop in close dollops on top of the blueberries. Bake at 400 for ~25 minutes. It should toothpick test done. Let cool for 10 minutes on a rack before inverting onto a serving plate. Great with vanilla ice cream.
Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Originally seen in Taste of Home