Step 1

Preheat the oven to 350F. Lightly spray a 9" spring form (A standard 8-inch or 9" cake pan will work as well) with non-stick cooking spray and line the bottom with parchment paper. No need to line the sides. Set aside.

Step 2

In a small bowl whisk together the gluten-free flour, fine yellow cornmeal, baking powder, baking soda, and kosher salt. Set aside.

Step 3

In a large bowl combine the granulated white sugar and lemon zest. Using your fingers, rub the zest into the sugar.

Step 4

Add the eggs, lemon juice, neutral oil, sour cream and vanilla to the sugar mixture and whisk to combine

Step 5

Add the dry ingredients to the wet ingredients and whisk everything together.

Step 6

Pour the gluten-free blueberry cake batter into the prepared cake pan and smooth out evenly with the back of a spoon or a flexible spatula.

Step 7

Toss the blueberries with some lemon juice (1 teaspoon) and gluten-free flour (1-2 teaspoons) until evenly coated. Generously sprinkle them on top of the cake in an even layer.

Step 8

Place the cake in the preheated oven and bake at 350F for 45-50 minutes. The cake is ready when it is golden brown and a toothpick inserted in the center of the cake loaf comes out clean. The cooking time does depend on your oven. The blueberries may still have some white specks from the flour. These will disappear while the cake is cooling.

Step 9

Allow the cake to cool in the pan for 10 minutes before removing the ring from the spring pan.

Step 10

You can either let the cake cool completely or be like me and cut it while still warm. Dust it with some powdered sugar before serving if you like.