-
1
Preheat the oven to 350F.
-
2
Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
-
3
Whisk together the flour mix, xanthan gum, baking powder, and salt.
-
4
Set aside.
-
5
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, brown sugar, and granulated sugar.
-
6
Mix on medium-high speed for 2 minutes, or until fluffy.
-
7
Add the egg replacer and mix for about 20 seconds.
-
8
Reduce the speed to medium and beat in one-third of the flour, mixing for 15 seconds.
-
9
Add half of the rice milk, mixing for 20 seconds.
-
10
Beat in half of the remaining flour, then the remaining rice milk, and finally the remaining flour mixture, scraping down the sides of the bowl as necessary.
-
11
Add half of the batter to the pan, using a frosting spatula to spread the batter evenly across the bottom of the pan.
-
12
Sprinkle with half of the blueberries.
-
13
Top with the remaining batter, spreading it as evenly as possible across the blueberries.
-
14
Top with the remaining blueberries, then sprinkle with the cinnamon-sugar mixture.
-
15
Bake in the center of the oven for 1 hour, until the cinnamon-sugar mixture has begun to caramelize and the top is golden.
-
16
Let cool in the pan for 30 minutes before turning out onto a serving platter (or just cut into pieces and serve out of the pan).
-
17
Serve warm or at room temperature.
-
18
This cake is even better on day two!
-
19
If using frozen blueberries, keep frozen until the last minute, or theyll turn your batter blue-green.
