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Ingredients
- Cake:
- 5 tablespoons salted butter softened, plus more for greasing the pan. I use Kerigold from grass fed cows
- 2 cups Bob Red Mills 1To 1 gluten free baking flour or use GF Jules gluten free flour. It's a really good one! But it does contain organic corn. I use it with no issues.
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup whole milk or almond milk
- 2 cups fresh blueberries
- Topping:
- 1/2 cup gluten free flour Bob Red Mills 1 To 1 gluten free baking flour
- 1/2 cup sugar
- 6 tablespoons salted butter I use Kerigold
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- sugar for sprinkling
- Softened butter for serving
Ingredients
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Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
Recipe Notes
GF Jules Gluten Free Flour 