Gluten-Free Blueberry Muffin Cake Recipe

Directions

Preheat oven to 350°F. Grease a 9-inch round cake pan and sprinkle with turbinado sugar, if desired. In a medium bowl, combine 1 cup of blueberries with the buttermilk or yogurt and vanilla extract. Set aside. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the salt, baking soda, baking powder, and gluten-free flour until combined. Slowly add this dry mixture to the wet ingredients in the large bowl and mix until just combined . Gently fold in the remaining 1 cup of blueberries into the batter. Pour batter into prepared cake pan and spread evenly with a spatula or spoon. Bake for 30-35 minutes or until golden brown on top and an inserted toothpick comes out clean when tested in center of cake. Allow to cool completely before serving or storing in an airtight container for up to 3 days at room temperature or up to 5 days in refrigerator.