Gluten-Free Blueberry Muffin Cake Recipe

Serious Eats
Serves: 12 Save

Ingredients (12)

  • Nonstick gluten-free cooking spray
  • 1 1/3 cups (5 ounces) sorghum flour plus one tablespoon, divided
  • 1 1/4 cups (10 ounces) granulated sugar
  • 1/2 cup (2 ounces) sweet rice flour
  • 1/2 cup (2 ounces) potato starch
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 10 tablespoons (1 1/4 sticks; 5 ounces) unsalted butter, cold, cut into 10 pieces
  • 2 large eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 pint blueberries, washed and picked over to remove stems OR 2 cups frozen blueberries, thawed

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Directions

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