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Gluten-Free Blueberry Muffin Cake Recipe
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
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Serious Eats