This summery cake is very easy and totally delish.  It is blueberry season, this cake give you the best of all worlds, sweet berries and tender bites of cakey goodness.

This was the second time I made it. I have used two different flour blends, both worked. One is Better Batter and the other one is the brown rice mix I often use; see at the end of this recipe. Either works but I have to say I prefer the Better Batter for this recipe a little more than the brown rice.

As to the fruit, I bet you could use frozen blueberries or replace the blueberries with raspberries or blackberries.  Enjoy this summer treat with some friends or your family, it makes about 8 generous square servings or ten small ones.  I served it at a family picnic this past week, I was the only GF person there and everyone clamored for seconds!

Gluten-free Blueberry Sheet Cake

Ingredients; For the Cake:

• 2 cups plus 2 teaspoons all-purpose, gluten-free flour blend
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum (only if your flour blend doesn’t already have this!)
• 2 sticks of butter, softened
• 3/4 cup packed light brown sugar
• ½ tsp almond extract
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup whole milk
• 2/3 to 3/4 cup of blueberries

For the Topping:
1 teaspoon cinnamon

1/4 cup granulated sugar

2/3 cup blueberries

Directions

Preheat oven to 350 degrees. Grease a 9×13 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 almond extract and the rest of the flour and beat until evenly incorporated.
4. Toss 2/3 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. I like to press the berries in a bit so they are not just resting on top of the dough.
6. Bake for 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.  Let cool at least 10 or 15 minutes before serving.

8 servings

Brown Rice Flour Mix  – mix them all in a big jar or bag
1 c. brown rice flour

1/3 c potato starch

3 tbsp.  tapioca flour