Gluten-Free Blueberry Cake

About this recipe

Indulge in this delightful gluten-free blueberry cake that's bursting with fresh blueberries and offers a tender crumb without any gluten. Perfect for a light dessert or an afternoon snack, this recipe combines simple ingredients with modern baking techniques to ensure maximum flavor and moisture.

Ingredients

• 1 cup gluten-free flour
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh blueberries

Directions

1. 1

   Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish.

2. 2

   Whisk together the gluten-free flour, almond flour, coconut flour, tapioca flour, baking powder, and salt in a large bowl.

3. 3

   Mix the melted butter, honey, eggs, vanilla extract, and milk in a separate bowl.

4. 4

   Combine the wet ingredients with the dry ingredients, stirring until just mixed.

5. 5

   Gently fold in the blueberries, being careful not to crush them.

6. 6

   Pour the batter into the prepared baking dish and smooth the top.

7. 7

   Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

8. 8

   Allow the cake to cool on a wire rack before slicing and enjoying.