Blueberry Breakfast Cake

By Sarah-Lyn

Ingredients

• 4 eggs, separated
• 1 3/4 cups sugar
• 1 cup butter or butter substitute, softened (2 sticks)
• 1/2 teaspoon salt
• 1 Tablespoon vanilla extract
• 3 cups gluten free flour – Sift together and reserve 1/2 cup to mix with blueberries.
• 2 teaspoons baking powder
• 2 teaspoons xanthan gum
• 1 cup milk (maybe more- look at your batter)
• 10-12 oz. fresh or frozen blueberries (I prefer frozen organic blueberries in this recipe to be honest)

Details

Servings 12
Adapted from glutenfreemommy.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 9 x 13 cake pan. In a medium bowl, sift together the dry ingredients (minus the sugar). Reserve 1/2 cup of your flour mix to mix with your blueberries. In a separate medium bowl, beat 4 egg whites until stiff. Once the egg whites are stiff, gradually add 1/2 cup sugar and beat until blended. In a large bowl, cream the butter until light and fluffy. Add remaining sugar gradually. Add vanilla. Add egg yolks and beat until well blended. Add 2 1/2 cups of flour mix and 1 cup milk alternately until throughly combined. Fold in egg whites. Mix the 1/2 cup reserved flour with blueberries. Fold in blueberry mixture. Pour into prepared cake pan. Bake for 50-60 minutes or until the sides pull away and a toothpick comes clean.

Note: Raw sugar may be added to the top for garnish.

The recipe halves well and can be baked in an 8 inch cake pan.