world's best blueberry cake

There may be no better cake on the planet. Works equally well with cranberries and orange too. Need to try it with strawberries and rhubarb.

1 cup gluten free flour plus 1 teaspoon of flour (plus more for prepping cake pan) - use Bob's Red Mill One for One
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
1/8 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter, softened
3/4 cup (160g) sugar
1/4 teaspoon vanilla extract
2 large eggs
1 teaspoon lemon zest, optional
2 cups blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
1 teaspoon lemon juice
Powdered sugar for dusting (optional)

Preheat oven to 350°F. Lightly butter an 8 or 9-inch springform pan and dust with flour. Or use an 8 or 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.

Vigorously whisk together 1 cup of flour with baking powder, salt, and cinnamon and set aside.

Using a mixer, beat the butter on medium high speed for 2 minutes. Add the sugar and beat until light and fluffy, a couple minutes more. Stir in the vanilla extract.

Add the eggs one at a time and beat until well blended. Stir in the lemon zest if using.

Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth.

Pour the batter into the prepared springform pan.

Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

Bake on middle rack in oven for 45 to 55 minutes at 350°F, or until a tester inserted into the center comes out clean.

Remove from oven and let the cake cool in the pan for 10 minutes.

Carefully slide a thin knife around the edges of the cake to release it from the pan. 

Transfer the cake to a platter, berry side up. Optionally, dust the cake with powdered sugar to serve.

From Simply Recipes