Gluten Free Blueberry Boy Bait

• FOR THE CAKE:
• 2/3 cups Brown Rice Flour
• 2/3 cups Sweet White Sorghum Flour
• 2/3 cups Tapioca Flour
• 1/2 teaspoons Xanthan Gum
• 1 teaspoon Salt
• 1 Tablespoon Baking Powder
• 1 cup Butter, Softened
• 3/4 cups Brown Sugar
• 1/2 cups Sugar
• 3 whole Large Eggs
• 1 cup Buttermilk
• 1 pint Fresh Blueberries, Divided Use (if Frozen, Do Not Defrost)
• _____
• FOR THE TOPPING:
• 1/4 cups Raw Sugar (or Plain White)
• 1 teaspoon Ground Cinnamon

1. For the cake:
2. Preheat oven to 350 degrees F. Grease and flour a 9" x 13" baking pan. Set aside.
3. In a small bowl, whisk the flours, xanthan gum, salt and baking powder for 90 seconds. In a stand mixer, beat butter, brown sugar and 1/2 cup sugar on medium-high speed until fluffy and thick, about 2-3 minutes. Add eggs, one at a time until incorporated. Scrape down the bowl, reduce speed to medium and beat in one-third of the flour mixture until incorporated; beat in half of the buttermilk. Beat in another third of the flour, then remaining buttermilk and finally the remaining flour. Gently fold in 1/2 of the blueberries. Spread batter into prepared pan.
4. For the topping:
5. Scatter blueberries over top of the batter. Stir cinnamon and sugar in the raw together in a small bowl and sprinkle over batter.
6. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in pan for 20 minutes, then turn out and place on serving platter. Serve warm or at room temperature.
7. *I used sugar in the raw because I wanted a little crunch on top. This was great for the first day, but the crunch was gone by day 2. Feel free to substitute with plain old sugar.

cake, brown rice flour, sweet white sorghum, tapioca flour, xanthan gum, salt, baking powder, butter, brown sugar, sugar, eggs, buttermilk, fresh blueberries, ubc, ground cinnamon

Taken from tastykitchen.com/recipes/desserts/gluten-free-blueberry-boy-bait-2/ (may not work)