Gluten-free blueberry cake

All Gluten-free

These gluten-free blueberry cakes are super spongy and perfect for breakfast or with an afternoon tea. You can also change the recipe and use your favourite fruit.

20 min

30 min

Easy

6 mini cakes

Ingredients

  • 150 g gluten-free mix

  • 2 tsp vanilla-flavoured
    baking powder

  • 60 g melted butter

  • 70 g sugar

  • 1 egg

  • 135 g milk

  • a pinch of salt

  • 110 g blueberries

Method

  • Mix the milk with the egg and the room-temperature melted butter.
  • Mix together the dry ingredients.
  • Add th edry ingredients to the liquids and blend the minimum necessary.
  • Add the blueberries (you can use frozen blueberries).
  • Fill 2/3 of th emolds and bake at 180u00b0C for 30 minutes.