If you are using strawberries, then you will want to cook them by bringing them to a boil over medium heat and allow boiling 1 minute, stirring constantly. Then cool the cooked puree. If using blueberries, put in a non-stick pan on medium heat. When they start to sizzle, stir gently and maintain heat for 1 minute, or until slightly softened. Be careful not to mash or break berries. Some berries will pop.

Preheat oven to 350 degreesF. You don’t need a mixer. Cream butter and sugar, then add eggs one at a time. In a separate bowl, combine dry ingredients except for nuts. Alternately add dry ingredients and water/coffee. Stir in berries and nuts. Pour into a greased 8” x 8” pan. Bake 25- 30 minutes or until a cake tester comes out clean (except for the blueberries you might stab). (Original recipe calls for baking 45 – 50 minutes and that is because of all of the liquid that the strawberries bring and because it is baked in a 9 x 5 loaf pan, a taller shape.

Note: Here are the modifications that were used to convert a conventional recipe to gluten free.

Sometimes GF flour is heavier than wheat flour. You can use the same amount as the original recipe or you can use a bit less. Because GF flour sometimes gives the impression of dryness, you might want to add a little extra liquid instead of decreasing the flour.

Adjust the leavening by adding half agin as much (50% more). In this case the baking powder was doubled, but the baking soda was left as is. There is no exact rule. A 50% increase in both baking powder and baking soda might have resulted in the same leavening power.

Salt was reduced. The extra baking powder increases the sodium. Compensate for this by reducing the salt.