Blueberry Poppyseed Brunch Cake Gluten Free
Ingredients
- FOR THE CAKE:
- ½ cups White Rice Flour
- ½ cups Sweet Rice Flour
- ½ cups Tapioca Flour
- ¾ teaspoons Xanthun Gum
- ¼ teaspoons Salt
- ¼ teaspoons Baking Soda
- ½ teaspoons Baking Powder
- 2 Tablespoons Poppyseeds
- ⅔ cups Sugar
- ½ cups Butter, Room Temperature
- 1 whole Egg
- ½ cups Sour Cream
- _____
- FOR THE TOPPING:
- 1-½ cup Blueberries, Fresh Or Frozen
- ⅓ cups Sugar
- 2 teaspoons Sweet Rice Flour
- _____
- FOR THE ICING:
- 1 cup Powdered Sugar
- ½ teaspoons Vanilla Extract
- 2 Tablespoons Milk
Instructions
Blueberry Poppyseed Brunch Cake (Gluten Free) serves 6 original recipe by tastykitchen.com.
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