Gluten Free Lemon Blueberry Cake recipes

Name: Gluten Free Lemon Blueberry Cake recipes
Ingredients: 2 cups (280 g) all purpose gluten free flour (I used my Better Than Cup4Cup blend); 1 teaspoon xanthan gum (omit if your blend already contains it); 1/4 cup (36 g) cornstarch; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon kosher salt; 3/4 cup (150 g) granulated sugar; Zest of 2 lemons, finely grated; 1/2 cup (109 g) packed light brown sugar; 12 tablespoons (168 g) unsalted butter, at room temperature; 3 eggs (180 g, out of shell) at room temperature, beaten; 1 teaspoon pure vanilla extract; 1/4 cup (2 fluid ounces) freshly-squeezed lemon juice (from about 2 medium-size lemons); 3/4 cup (180 g) sour cream, at room temperature; 1 1/4 cups (150 g) fresh blueberries, tossed with 1 teaspoon cornstarch; 16 tablespoons (224 g) unsalted butter, at room temperature; 3 1/2 to 4 cups (400 to 460 g) confectioners’ sugar; 1/2 teaspoon kosher salt; 3 to 4 tablespoons freshly squeezed lemon juice (from about 2 medium-size lemons); 2 to 2 1/2 cups (230 to 290 g) confectioners’ sugar; 1/8 teaspoon kosher salt; 3 tablespoons freshly squeezed lemon juice (from about 1 large lemon); 2 tablespoons (28 g) unsalted butter, at room temperature; fresh blueberries