Blueberry Cake

2 cups of gluten-free all-purpose flour mix (Cuisine Soleil)

1 tbsp. of gluten-free baking powder

½ cup of softened butter

½ cup of brown sugar

2 big eggs

1 tsp. of vanilla

¼ cup of almond milk, coconut beverage or organic milk

¼ cup of yogourt

2 cups of fresh or frozen blueberries

 

½ cup of brown sugar

½ cup of gluten-free all-purpose flour mix (Cuisine Soleil)

½ tsp. of nutmeg

½ tsp. of cinnamon

¼ cup of butter

1. Preheat the oven at 325°F

 

1. In a bowl, mix together the flour, the brown sugar, the nutmeg, the cinnamon and the butter until granulated texture.

 

1. In another bowl, sift the flour and the baking powder together.

2. In a third bowl, with a mixer, mix the butter and the sugar. Add the eggs, vanilla and mix well at medium intensity.

3. Incorporate slowly this wet mix to the flour mix and add the milk and the yogourt.

4. In a buttered pan, pour half of the batter in it. Add the blueberries, then add the rest of the batter.

5. Add the garnish on top of it.

6. Cook for 45 to 50 minutes.