Blueberries!

Blueberries...it's their season and I like to make the most of it. A good friend of mine recently asked me if I had seen any recipes for a Lemon Blueberry cake. I had and I assured her that I would make one next.
Soooo, after sifting through several recipes until I found one that I thought would be simple enough to alter here's the result.

Lemon and Blueberry is a perfect match.

Now for the recipe....
1 1/2 cups gluten free all purpose flour (I use Bob's Red Mill Cup for Cup)
1 teaspoon Baking powder
1 teaspoon Salt
1/2 cup unsalted butter, softened
1 cup white sugar
2 eggs
1/2 teaspoon lemon extract (if you have it)
Zest of 1 lemon
Juice of that same lemon, should be about 2 tablespoons
1/2 cup milk
1 1/2 cup fresh or frozen blueberries
1 tablespoon gluten free all purpose flour

Glaze:
1/2 cup Powdered Sugar
2 tablespoons unsalted butter, softened
Enough lemon juice to make a thick, smooth glaze (I didn't measure but it shouldn't be more than 1-2 teaspoons)

Stir together the flour, baking powder and salt, set aside.
In the bowl of your mixer, blend the butter, sugar, eggs, lemon extract, juice and zest until well combined.
Add flour mixture alternately with the milk until combined.
Rinse blueberries under cold water so other have just a hint of moisture on them. Toss with the additional tablespoon of flour to coat. This keeps the berries from sinking to the bottom of the batter when baking.
Add blueberries to batter and stir by hand to combine.
Pour into a prepared loaf pan. Buttered and dusted *
Bake @ 350 degrees for 55 minutes.
Allow to cool in the pan for at least 15 minutes before turning out onto a plate or cake stand and allow to cool completely.
Prepare the glaze and drizzle over the top.
ENJOY!
* One of the things that. I found to be difficult when switching to gluten free was preparing a baking pan. I never had much luck with the gluten free flour creating a non-stick surface. What I use instead is Scottish Oats or Almond flour. It depends on what I'm baking. I usually reach for the Scottish oats because I like the crunch it gives to the crust of a cake, expecially on a bundt.