Plump, sweet blueberries push their way through a fluffy, gluten-free custard cake. It’s such a simple dessert, but fresh berries elevate it, and buttermilk takes it to another level with a slight tang. I like to serve this dessert with a dusting of powdered sugar and the zest from a lemon.
Preheat the oven to 375°F. Grease a small baking dish (approx 8 x 10 - inches) with unsalted butter.
In a medium bowl, whisk the eggs, sugars, buttermilk, vanilla, salt, and rice flour until smooth. Pour over the blueberries.
Bake for 10 minutes. Lower the heat to 350°F and continue baking until the top swells and is springy to the touch, 24 minutes. Dust with powdered sugar and fresh lemon zest. Serve warm. Cover and refrigerate for up to 3 days.