Blueberry Boy Bait

Hello! Happy February everyone! Valentine's Day is just around the corner, so make some Red Velvet Cake or Chocolate Maple Cupcakes for your sweetie!

Or some of this Blueberry Boy Bait to reign in those boys you just don't quite have yet! It's so good they can't resist. Honestly, this cake-like thing was gone within an hour at my house. My roomate Taryn literally asked me every five minutes if it was done cooling yet. I swear, my roomates and I each had three large slices (and some sneaked bites).

This recipe is from The Allergen-Free Baker's Handbook by Cybele Pascal.

Blueberry Boy Bait: Dairy, eggs, soy, nuts, fish, and gluten free!

Makes 8 servings in a 9 X 9 inch pan.

Ingredients:

• 2 cups Basic Gluten-Free Flour Mix (6 cups = 4 cups superfine brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour/starch)
• 1/2 teaspoon xanthan gum
• 1 tablespoon double-acting baking powder
• 1 teaspoon salt
• 3/4 cup dairy-free, soy-free vegetable shortening
• 3/4 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
• 3/4 cup rice milk
• 1 cup fresh or frozen blueberries tossed with 1 tablespoon Basic Gluten-Free Flour Mix
• 1/4 cup granulated sugar mixed with 1/2 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees F. Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
2. Whisk together the flour mix, xanthan gum, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, brown sugar, and granulated sugar. Mix on medium-high speed for 2 minutes, or until fluffy.
4. Add the egg replacer and mix for about 20 seconds.
5. Reduce the speed to medium and beat in one-third of the flour, mixing for 15 seconds.
6. Add half of the rice milk, mixing for 20 seconds.
7. Beat in half of the remaining flour, then the remaining rice milk, and finally the remaining flour mixture, scraping down the sides of the bowl as necessary.
8. Add half of the batter to the pan, using a frosting spatula to spread the batter evenly across the bottom of the pan. Sprinkle with half of the blueberries. Top with the remaining batter, spreading it as evenly as possible across the blueberries. Top with the remaining blueberries, then sprinkle with the cinnamon-sugar mixture.
9. Bake in the center of the oven for 1 hour, until the cinnamon-sguar mixture has begun to caramelize and the top is golden. Let cool in the pan for 30 minutes before turning out onto and serving platter (or just cut into pieces and serve out of the pan). Serve warm or at room temperature. This cake is even better on day two!