Super easy to make and full of blueberry goodness!
Course Dessert, Snack
Cuisine American
Keyword blueberry, cake, eggless, gluten free
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Servings 12servings
Author Taleen Benson
Ingredients
1 ½cups (222g)gluten free flour blend
2teaspoonsbaking powder
¼teaspoonsalt
½cup (113g)unsalted butterroom temperature
¾cup (150g)granulated sugar
½cup (113g)Greek yogurtroom temperature
1teaspoonvanilla extract
½cup (85g)frozen or fresh blueberriestossed in a bit of flour
Instructions
Preheat oven to 350°F. Grease an 8" springform or round pan and line the bottom with a piece of parchment paper.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer with the paddle attachment, cream the butter with the sugar. Add the yogurt and vanilla extract, mixing to combine. Fold in the dry ingredients. Carefully stir in berries.
Pour batter into pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out dry. Allow the cake to cool in the pan for about 10 minutes before removing.
Notes
If necessary, rearrange some berries on top of the cake before putting in the oven. This is purely for appearance.
Remember to toss the berries in a bit of flour to prevent them from sinking to the bottom of your cake.