Gluten-Free Blueberry Muffin Cake

Name: Gluten-Free Blueberry Muffin Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 pint blueberries, washed and picked over to remove stems OR 2 cups frozen blueberries, thawed; 2 larges eggs; 283 grams 1/4 cups granulated sugar; 177 milliliters milk; 57 grams 1/2 cup potato starch; 1 teaspoons salt; 142 grams 1/3 cups sorghum flour plus one tablespoon, divided; 57 grams 1/2 cup sweet rice flour; 10 Tbsps (1 1/4 sticks; 5 ounces) unsalted butter, cold, cut into 10 pieces; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Gluten-Free Blueberry Muffin Cake a try. Watching your figure? This gluten free and vegetarian recipe has 296 calories, 3g of protein, and 11g of fat per serving. This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of butter, granulated sugar, sorghum flour plus one tablespoon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Preheat oven to 350°F. Lightly spray 9-inch square baking pan with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

Food Processor Directions

Equipment you will use

Food Processor

Combine 1 1/3 cups sorghum flour, granulated sugar, sweet rice flour, potato starch, baking powder, and salt in bowl of large (14 cup) food processor. Pulse to combine.

Ingredients you will need

Granulated Sugar

Potato Starch

Sorghum Flour

Salt

Equipment you will use

Food Processor

Bowl

Add the butter. Pulse until no large pieces of butter are visible. The mixture should appear uniform.

Ingredients you will need

Butter

Add the eggs. Pulse to combine.

Ingredients you will need

Egg

Mixture will be dry. Will the food processor running, add the milk and vanilla through the feed tube. (If your food processor doesn’t have a feed tube, add the milk in four additions, blending thoroughly between each addition.

Ingredients you will need

Vanilla

Milk

Equipment you will use

Food Processor

Add the vanilla with the final addition of milk.) Once you’ve added the milk, mix the batter for one minute. Using a flexible spatula, transfer the batter to a large mixing bowl. Toss the blueberries with remaining sorghum flour. Gently fold in the blueberries.

Ingredients you will need

Sorghum Flour

Blueberries

Vanilla

Milk

Equipment you will use

Mixing Bowl

Spatula

Mixing Bowl Directions Toss the blueberries with remaining sorghum flour. Switch back to the wooden spoon and gently fold in the blueberries.

Ingredients you will need

Sorghum Flour

Blueberries

Equipment you will use

Wooden Spoon

Mixing Bowl

Combine 1 1/3 cups sorghum flour, granulated sugar, sweet rice flour, potato starch, baking powder, and salt in a large mixing bowl.

Ingredients you will need

Granulated Sugar

Potato Starch

Sorghum Flour

Salt

Equipment you will use

Mixing Bowl

Cut butter into dry ingredients using a fork or pastry cutter until no large pieces of butter remain. The mixture should feel sandy and hold together if pressed. Using a wooden spoon (or switch to an electric mixer), stir in the eggs. The batter will be dry. Switch to a balloon whisk.

Ingredients you will need

Butter

Egg

Equipment you will use

Hand Mixer

Pastry Cutter

Wooden Spoon

Whisk

Add the milk in four additions, blending thoroughly between each addition.

Ingredients you will need

Milk

Add the vanilla with the final addition of milk. Once you’ve added the milk, whisk the batter for one minute. Toss the blueberries with remaining sorghum flour. Switch back to the wooden spoon and gently fold in the blueberries.

Ingredients you will need

Sorghum Flour

Blueberries

Vanilla

Milk

Equipment you will use

Wooden Spoon

Whisk

Bake until cake is golden brown and a cake tester inserted into the middle of the cake comes out clean, about one hour.

Equipment you will use

Oven

Remove pan from oven and place on a wire rack to cool.