Easy & Gluten Free
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Preheat oven to 400 degrees F.
Whisk together 2 cups gluten free flour blend, granulated sugar, baking soda, and salt.
In a separate bowl, whisk together the egg, milk, yogurt, and oil.
Add the flour mixture to the egg mixture and stir until just combined.
Set aside 1/4 cup blueberries. Toss the remaining berries with 1 tablespoon gluten free flour and fold into cake batter.
Place the batter in a greased 9-inch springform pan. Sprinkle the reserved blueberries over the top.
Stir together the nuts, turbinado sugar, and cinnamon and sprinkle over the top of the batter.
Bake for 30 minutes, or until a wooden pick inserted in the middle of the cake comes out clean.
Cut the cooled cake, serve, and enjoy.
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