- ¾ cup sweet rice flour
- ½ cup oat flour
- 1 cup almond flour not almond meal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter melted and cooled
- 4 eggs
- ½ cup pure maple syrup
- 1 teaspoon vanilla
- ¾ cup freeze dried blueberries
- 4 oz cream cheese softened
- 2 tablespoon powdered sugar
- 1 teaspoon milk softened
Preheat oven to 350 degrees. Generously butter a bundt cake pan.
Cake - Whisk the flours, baking soda, salt and cinnamon in a large bowl. In a separate bowl, whisk the eggs, butter (make sure it's cooled), maple syrup and vanilla.
Make a well in the center of the dry ingredients and add wet ingredients. Mix well. Stir in dried blueberries.
Pour into bundt pan and smooth top with a spatula.
Bake for 30-40 minutes. Check the center with a toothpick. Do not over cook or it will dry out.
Glaze - Mix the softened cream cheese and sugar in a small bowl. Add milk until you reach desired consistency. Drizzle over cake when cool.
Gluten free flours can be very tricky so I don't suggest making any flour substitutions.
I like to store this in the refrigerator because of the cream cheese frosting.
Calories: 310kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 259mg | Potassium: 165mg | Fiber: 3g | Sugar: 15g | Vitamin A: 442IU | Calcium: 69mg | Iron: 1mg