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Gluten-Free Blueberry Boy Bait

Author: Alison Needham


  • 2 cups plus 1 teaspoon all-purpose gluten-free flour blend
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon xanthan gumĀ  omit if your blend contains it
  • 2 sticks of butter softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 cup whole milk or plant-based milk of choice
  • 1/2 cup of blueberries

For the Topping:

  • 1 teaspoon cinnamon
  • 1/4 cup granulated sugar
  • 1/2 cup blueberries


  • Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with butter or gluten-free cooking spray.
  • Mix 2 cups of flour, baking powder, sea salt and xanthan gum in a medium bowl with a whisk and set aside.
  • Beat the butter with the brown sugar and granulated sugar until light and fluffy. Add the eggs and beat until smooth.
  • Beat in half of the flour mixture until smooth, add the milk and the rest of the flour and beat until evenly incorporated.
  • Toss 1/2 cup of the blueberries with the remaining teaspoon of flour and gently fold into the batter. Spread into the prepared baking dish.
  • Mix the topping ingredients together and distribute evenly over the top of the batter.
  • Bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.