250ml rice bran oil, plus extra for the tin
225g caster sugar
2 tsp vanilla extract
300g gluten free self-raising flour
50g ground almonds
175ml rice milk
140g fresh or frozen blueberries, plus extra to serve
icing sugar, to dust
Heat oven to 180C/160C fan/gas 4 and grease a 22cm baking tin. Whisk the oil, eggs, sugar and vanilla in a large bowl.
Combine the gluten free flour and ground almonds. Alternately, fold the gluten free flour mix and rice milk into the wet ingredients, starting and ending with the gluten free flour.
Spoon a quarter into the tin. Fold the blueberries into the remaining batter, then spoon into the tin.
Bake for 1-1¼ hrs, or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.
Cool in tin for 10 mins, then turn out onto a wire rack and cool completely. Top the centre of the cake with extra blueberries and dust with icing sugar to serve.
Recipe adapted from: Good Food