Gluten-Free Blueberry Cake
This is a gluten-free blueberry cake version that is light and fluffy, with a great texture--just how gluten-free should taste!
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Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
Cook's Notes:
Be sure you use potato starch--not potato flour!
You can use coarse sugar in place of evaporated cane juice.
Nutrition Facts
Per Serving:
378 calories; protein 5.4g; carbohydrates 65.8g; fat 10.9g; cholesterol 32.4mg; sodium 345.4mg.
Full Nutrition