2 tablespoons butter, melted
2 tablespoons sugar
11 ounces gluten free granola, 1 cup reserved
1/2 cup butter, room temperature
1 1/2 cups sugar, divided
8 ounces cream cheese, room temperature
1 lemon, zest and juice
1 teaspoon vanilla
1 cup coconut flour
1 cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
3 cups blueberries, fresh or thawed frozen
3 cups confectioners' sugar
4 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
DirectionsPreheat oven to 350°. For crust, mix together melted butter and sugar. Reserving 1 cup granola, add remaining granola and continue to mix. Evenly spread in bottom of 9 x 13 pan and bake 10 minutes to set. Press hot crust with spatula to flatten.
For batter, cream butter and 1 1/2 cups sugar until light and fluffy, about 5 minutes. Add cream cheese and continue beating another 5 minutes. Add zest and juice from 1 lemon. Add vanilla then add eggs one at a time beating well after each.
In separate bowl combine flours, xanthan gum, baking powder, and salt. Add to batter 1/4 cup at a time beating well. Fold in blueberries and spoon over granola crust spreading evenly. Frozen berries will make batter difficult to spread. Sprinkle with reserved granola. Bake 50-60 minutes or until toothpick inserted in middle comes out clean. Cool on wire rack.
For frosting, combine confectioners' sugar, milk, and extracts. Drizzle frosting over cooled cake.
From the Pantry