Gluten Free Blueberry Cake

Total time1 hr 10 min

Prep time15 min

Cook time40 min

Sweet, juicy blueberries burst through every square of this tender, golden cake, their color bleeding just slightly into the crumb as it bakes. The batter comes together in classic fashion — butter and sugar creamed until pale and fluffy, eggs beaten in one at a time, a touch of vanilla rounding out the flavor — giving the finished cake a soft, buttery texture with a lightly domed, golden top. Tossing the berries beforehand keeps them suspended evenly throughout instead of sinking to the bottom, so every slice gets its fair share. A light dusting of powdered sugar just before serving is the only finishing touch this one needs. Simple, homey, and easy to pull together in one pan, it's a dependable dessert to add to your gluten free baking lineup.

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Ingredients

9 servings

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
⅓ cup whole milk, room temperature
1 ½ cups fresh blueberries
1 tbsp all-purpose flour, for tossing blueberries
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment paper.
2
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, the baking powder, and salt until combined. Set aside.

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