Gluten-Free Blueberry Sugar Crunch Breakfast Cake

Hi Bakers, this cake is one of my favorites, and I've made it with many variations. If you love blueberry muffins, this is your cake. So many berries it's barely held together with cake, more flavor than a muffin, and topped with crisp sugar lumps. You need to try it now. Hope you love it as much as I do! Enjoy ~Carolyn

Gluten-Free Blueberry Sugar Crunch Breakfast Cake

Adapted for gluten-Free from the recipe by The View From Great Island

Makes one 8”x8” cake

Dry Ingredients

1 3/4 cups gluten-free Cup4Cup Multipurpose Flour (original blend)

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

2 teaspoons baking powder

1/2 teaspoon salt

Wet ingredients

1/2 cup butter, softened

1 cup granulated sugar

1 large egg + 1 yolk

1/4 cup plain Greek yogurt

1 tablespoon lemon juice

1 teaspoon lemon zest

1/4 cup unsweetened applesauce

1/2 teaspoon vanilla extract

2 cups fresh blueberries

1/4 cup Pearl sugar for topping

Preheat the oven to 350F and place the oven rack in the middle position. Line an 8” x 8” baking pan with parchment paper or grease it.

In a medium-sized bowl, whisk together flour, almond flour, sweet rice flour, baking powder, and salt. Set aside.

In a small bowl, whisk together the egg, yolk, yogurt, applesauce, lemon juice, vanilla extract, and lemon zest.

Cream the butter and sugar in a large bowl until light and fluffy. Add half the dry ingredients and mix until just combined. Add egg mixture and stir until just incorporated. Add the remaining dry ingredients, and when just mixed, gently stir in the blueberries. Spread the batter into the baking pan and sprinkle with pearl sugar. Bake for 45-50 minutes (rotate pan halfway through cooking) or until cake is done. Test doneness by sticking a toothpick in the middle; it’s cooked if the toothpick is clean with no raw batter clinging to it. If cake is browning too much but not done cooking, cover the top loosely with foil. Cool and enjoy! This cake is great the next day and will keep longer in the refrigerator.