Gluten Free Blueberry Muffin Cake Recipe
Ingredients
- Nonstick gluten-free cooking spray
- 1 1/3 cups (5 ounces) sorghum flour plus one tablespoon, divided
- 1 1/4 cups (10 ounces) granulated sugar
- 1/2 cup (2 ounces) sweet rice flour
- 1/2 cup (2 ounces) potato starch
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks; 5 ounces) unsalted butter, cold, cut into 10 pieces
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 pint blueberries, washed and picked over to remove stems OR 2 cups frozen blueberries, thawed
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