Gluten-Free Blueberry Muffin Cake Recipe

Ingredients (12)

• Nonstick gluten-free cooking spray
• 1 1/3 cups (5 ounces) sorghum flour plus one tablespoon, divided
• 1 1/4 cups (10 ounces) granulated sugar
• 1/2 cup (2 ounces) sweet rice flour
• 1/2 cup (2 ounces) potato starch
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks; 5 ounces) unsalted butter, cold, cut into 10 pieces
• 2 large eggs
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1 pint blueberries, washed and picked over to remove stems OR 2 cups frozen blueberries, thawed