Gluten free and Eggless Blueberry Spoon Cake


This is a phenomenal cake. And it’s very easy too. I made this gluten and egg free, yet it was so moist and soft. It’s loosely adapted from Camilla V. Saulsbury’s “Piece of Cake!” Cookbook. You get this rich, soft cake that’s perfect with icecream.

1 cup all purpose flour (I used gluten free flour)
2/3 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg (I used an egg replacer)
1/2 cup milk
1/4 cup unsalted butter
1/2 tsp vanilla extract
1 cup blueberries, divided
1 tbsp granulated sugar

Preheat the oven to 180°C and grease and flour a 9″ round metal baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, beat the butter and sugar until light and fluffy.
Add the egg and vanilla extract and beat further until well combined.
Slowly add in the flour, mixing in between.
Pour in the milk and mix
Gently stir in half of the blueberries.
Spread the batter evenly in the pan.
Sprinkle the blueberries over the batter, then sprinkle the 1 tbsp sugar evenly on top.
Bake for 25-30 minutes, and let it cool for about 10 minutes before eating.