Gluten-Free Blueberry Muffin Cake

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk or plain yogurt
• 2 cups fresh blueberries, divided
• 2 tablespoons turbinado sugar, optional

Directions

1. Heat the oven to 350°F. Coat a round 9-inch cake pan with grease, then dust it with turbinado sugar if you’re using it.
2. Stir 1 cup of the blueberries together with the buttermilk or yogurt and vanilla extract in a medium bowl. Put that bowl aside for now.
3. In a large bowl, beat the butter with the granulated sugar until the mixture looks pale and airy. Add the eggs individually, blending thoroughly after each one goes in.
4. In another bowl, whisk the gluten-free flour with the baking powder, baking soda, and salt. Add this dry mixture gradually to the large bowl, stirring only until the batter comes together, and don’t overdo it. Fold the remaining 1 cup of blueberries in gently.
5. Transfer the batter to the pan you prepared, and smooth the surface with a spoon or spatula. Bake for 30-35 minutes, until the top is golden and a toothpick poked into the center shows no wet batter. Cool the cake all the way before serving, or pack it in an airtight container and store it at room temperature for up to 3 days or in the refrigerator for up to 5 days.