Gluten-Free Blueberry Breakfast Cake

Name: Gluten-Free Blueberry Breakfast Cake
Total time: 70 min
Ingredients: 1⁄2 cup unsalted butter, room temperature; 3⁄4 cup granulated sugar, plus 1 Tbsp. for topping; 1 tsp. lemon zest; 1 large egg, room temperature; 1 tsp. vanilla extract; 2 cups gluten-free all-purpose flour; 1 tsp. xanthan gum; 2 tsp. baking powder; 1 tsp. salt; 1⁄2 cup buttermilk; 2 cups frozen Maine blueberries, thawed; 2 Tbsp. powdered sugar

Shop Ingredients

This moist, buttery blueberry cake with a zing of lemon is utterly divine! It uses gluten-free all-purpose flour, so you don’t have to keep a stock of gluten-free flours in your pantry.

Serves: 9Hands-on: 15 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 9

Ingredients

1⁄2 cup unsalted butter, room temperature
3⁄4 cup granulated sugar, plus 1 Tbsp. for topping
1 tsp. lemon zest
1 large egg, room temperature
1 tsp. vanilla extract
2 cups gluten-free all-purpose flour
1 tsp. xanthan gum
2 tsp. baking powder
1 tsp. salt
1⁄2 cup buttermilk
2 cups frozen Maine blueberries, thawed
2 Tbsp. powdered sugar

Directions

Step 1
Preheat oven to 350°F. Grease an 8-by-8-inch square pan with butter.
Step 2
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the lemon zest, egg, and vanilla and beat for 1 minute.
Step 3
In a separate bowl, combine the flour, xanthan gum, baking powder, and salt.
Step 4
Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the flour mixture. The batter will be thick.
Step 5
Gently fold in the blueberries. Pour into the prepared pan and bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly, then dust with powdered sugar.