Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup plain yogurt gluten-free. 1 1/2 cups fresh blueberries. 2 tbsp gluten-free flour for coating blueberries.
Instructions: Preheat your oven to 350F 175C and grease a 9-inch round cake pan. In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients, alternating with the plain yogurt. Begin and end with the dry ingredients. Mix until just combined. In a separate small bowl, toss the fresh blueberries with 2 tablespoons of gluten-free flour to coat them lightly. This helps prevent them from sinking to the bottom of the cake. Gently fold the flour-coated blueberries into the cake batter. Pour the batter into the prepared cake pan and spread it out evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can dust the top with powdered sugar or frost it with your favorite gluten-free frosting, if desired. Slice, serve, and enjoy your delicious gluten-free Blueberry Yogurt Cake!
