These blueberry fairy cakes are soft, fluffy, the perfect size for a small snack for school, and drumroll please…they are also gluten free. There’s no better time to take advantage of all the blueberries at your local market. This recipe calls for a bit of orange zest to vary the flavor, which adds a hint of refreshing citrus. Whether you maintain a gluten-free diet or not, this recipe is a must-try for any blueberry-lover.

1/2 cup butter
1/4 cup rice flour
1 tsp xanthan gum
1 cup icing sugar
1/2 cup almond flour
3 large egg whites
1 zested orange
1/2 cup frozen blueberries
Icing sugar for dusting

1. Preheat oven to 375 degrees. Use mini bundt pans. Melt butter and set aside.

2. In separate bowl sift and whisk flour, xanthan gum and icing sugar. Add almond flour and mix well. Using mixer whisk egg whites to soft peak stage. Tip into flour mixture. Add zest and melted butter. Gently fold.

3. Fold in blueberries. Pour mixture to top of pan. Bake for 30 minutes or until the cake springs back when gentled touched. Once they are cool, dust with icing sugar.

Recipe courtesy of Pip’s Place: The Gluten Free Cakery. If you’re in New York, visit Pip’s Place for more drool-worthy gluten-free goods.