Preheat oven to 350°F
Mix dry ingredients in one bowl and wet ingredients in another bowl.
Grease an 8 inch cake pan or iron skillet and place blueberries on the bottom (they can be fresh or frozen)
Combine dry and wet ingredients, mix thoroughly and pour over the top of blueberries.
Bake in preheated oven 25-30 minutes or until firm to touch. The rice flour does not typically brown like traditional wheat flour, so make sure to keep an eye on it and pull when firm to touch.
Sarah Burnett obtained her M.S. in foods and nutrition and is a Registered and Licensed Dietitian. She lives with her family on a small pasture-based farm in the mountains of north Georgia. Working directly with her food has profoundly effected her views on nutrition and solidified her feeling that REAL, whole foods are essential in nourishing and repairing our bodies. You can read more about her nutrition journey here. Best of luck on your whole food, whole body, approach to health!