Ingredients
1 cup gluten-free flour plus 1 teaspoon*
1/4 cup brown rice flour
3/4 teaspoon xantham gum
2 teaspoons baking powder
1/2 teaspoon salt
1 stick of butter, softened (or Earth Balance Vegan Buttery Sticks)
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
2 cups blueberries, rinsed and drained or thawed frozen
1 teaspoon lime juice (or lemon juice)
Directions
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Preheat oven to 350 degrees.
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Spray a 9-inch cake pan with canola oil spray.
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Combine the flours, xantham gum, baking powder and salt in a bowl.
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In a separate bowl, combine blueberries, 1 teaspoon gluten-free flour, and lime juice.
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Beat butter in a mixing bowl for 2 minutes. Add sugar and vanilla and beat until light and fluffy. Add the eggs and beat until well blended. Add flour and mix until blended.
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The batter will be a little thick, but don't worry. Spread it evenly in the pan. Pour blueberry mixture evenly over the batter.
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Bake on the middle over rack for 45 to 50 minutes or until a toothpick comes out clean. Let cool for 10 minutes. Enjoy!
*Basic Gluten-Free Flour Mix
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
Store leftover flour in an airtight container.
From Yvonne Condes
