Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  0.5 cup butter, softened
• Beat in the eggs one at a time, then stir in the milk and vanilla extract.
  0.5 cup butter, softened
• In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.
  0.5 cup butter, softened
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Gently fold in the fresh blueberries.
  0.5 cup butter, softened
• Pour the batter into the prepared cake pan and spread evenly.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.