Note: All of these recipes can be prepared gluten-free by substituting wheat flour for a rice flour baking mix. Combine 3 cups rice flour, 1 cup potato starch and ½ cup tapioca flour with 5 teaspoons xantham gum and whisk well. Use 1 cup minus 1 tablespoon of rice flour mix for 1 cup of wheat flour.
1/3 cup plus ½ cup sugar, divided
¼ cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 cups fresh blueberries
1 cup flour
1¾ teaspoons baking powder
1 teaspoon salt
1 large egg
½ cup whole milk
¼ pound butter, melted and cooled slightly
1½ teaspoons vanilla
Butter a 9-by-9-inch baking pan and preheat oven to 375 F.
Stir together 1/3 cup sugar with water, lemon juice and cornstarch in a small saucepan, then add blueberries. Bring to a simmer, simmer and stir occasionally for three minutes. Remove from heat.
Whisk together dry ingredients, including remaining ½ cup sugar, in a medium bowl. Whisk together egg, milk, butter and vanilla in a large bowl and add flour mixture, whisking until just blended.
Spoon batter into prepared pan, spreading evenly, then pour blueberry mixture evenly over batter (they will sink.)
Bake 20-30 minutes, until a sharp knife inserted in center of cake comes out clean. Cool for five minutes before serving.
This cake is good for dessert or breakfast, or um, a snack.