It is light, buttery, fluffy, studded with blueberries and the crunchy cinnamon sugar topping is amazing.
Of course I once again have Cybele Pascal to thank for an incredible GF recipe. Her cookbook never fails to amaze me. Each recipe is nothing short of perfection.
This time around I only switched things up a bit. I added 3 eggs instead of egg replacer and used almond milk instead of rice milk. Other than that, I stuck to her recipe and it turned out brilliantly.
Get this book - seriously, GET IT!
Let's get to it!
*adapted source recipe: Blueberry Boy Bait, The Allergen-Free Baker's Handbook, Cybele Pascal
WHAT YOU NEED
2 cups gluten-free flour mix (I use Authentic Food's GF Flour Blend) or see Cybele's site for her flour blend ingredients
1/2 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon salt
3/4 cup vegetable shortening
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
3 eggs at room temperature
3/4 cup almond milk
1 cup fresh blueberries tossed with 1 tbsp GF flour blend
1/4 cup granulated sugar mixed with 1/2 teaspoon ground cinnamon
SPRAY 9"x9" baking pan with cooking spray
PREHEAT oven to 350F
IN MEDIUM BOWL, whisk together first 4 ingredients
IN BOWL OF STAND MIXER, fitted with paddle attachment, cream shortening and 2 sugars on HIGH speed for 2 minutes
ADD eggs and blend on MED speed for 30 seconds
ON SLOW SPEED, add 1/3 of flour mixture and stir til just combined (15 seconds)
ADD 1/2 almond milk and blend 20 seconds
REPEAT until all flour mixture and almond milk have been added and blended til combined
SPREAD 1/2 of cake batter in pan
LAYER with 1/2 blueberries
TOP with cinnamon sugar
BAKE 1 hour
REMOVE from oven and place dish on cooling rack
COOL for 1/2 hr before slicing