A World Without Wheat.....GF Blueberry Cake

I wanted to provide some tasty recipes I have tried recently.  This one is so easy and tastes great.  You can use the g-f flour mix I use for most of my baking; see at the end of this recipe.  I am supposing you could use frozen blueberries or replace the blueberries with raspberries or blackberries.  Enjoy!

Gluten-free Blueberry Sheet Cake 

• 2 cups plus 1 teaspoon all-purpose, gluten-free flour blend
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 2 sticks of butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup whole milk
• 1/2 cup of blueberries

For the Topping:
1 teaspoon cinnamon

1/4 cup granulated sugar

1/2 cup blueberries

Directions

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with butter or gluten-free cooking spray.

1. Mix 2 cups of flour, baking powder, sea salt and xanthan gum in a medium bowl with a whisk and set aside.
2. Beat the butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs and beat until smooth.
3. Beat in half of the flour mixture until smooth, add the milk and the rest of the flour and beat until evenly incorporated.
4. Toss 1/2 cup of the blueberries with the remaining teaspoon of flour and gently fold into the batter. Spread into the prepared baking dish.
5. Mix the topping ingredients together and distribute evenly over the top of the batter.
6. Bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.

8 servings

Brown Rice Flour Mix  - mix them all in a big jar or bag (You will have to make more than this base amount to have enough flour mix for this recipe.)
1 c. brown rice flour

1/3 c potato starch

3 tbsp.  tapioca flour