Gluten Free Granola Blueberry Cake



2 tablespoons butter, melted
2 tablespoons sugar
11 ounces gluten free granola, 1 cup reserved

Cake Batter

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
2 eggs
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


Preheat 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
Granola-Kind, Udi