Blueberry Buckle Cake

From Tastes Like Real Food - Celiac Safe Gluten Free Foods

Blueberry Buckle Cake

Winner: Best Use of Sponge Cake Mix

For the Cake
¾ cup sugar
¼ cup softened butter
1 egg
¾ cup milk (or more if batter is too thick)
2 cups Toro™ Celiac-Safe™ Sponge Cake Mix
2 tsp baking powder 1/ tsp salt 2 cups blueberries

For the Topping
½ cup sugar
1/3 Toro Sponge Cake Mix
½ tsp. cinnamon
¼ butter, cold

Grease 9-inch square pan. With electric mixer, combine softened butter, sugar and egg. Mix in milk and then stir in dry ingredients. Gently fold in berries and spread batter in pan. Make the topping by cutting in the topping ingredients and spread over batter. Bake 45 minutes at 350 degrees.

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