If you have children you have that one friend that went through the pregnancy and baby days with you. Sharon is that friend. Sharing our time watching kids saw us through those difficult early years. This recipe has been a family favorite for more than 30 years. I had to figure out how to make it Gluten Free. 
Preheat Oven to 375 degrees
Flour Mix: 2 cups all purpose GF flour or 1 1/4 cup Julie’s cake flour blend, 1/4 cup oat flour, 1/4 cup plus 2 Tablespoons hazelnut flour or almond meal, 2 Tablespoons coconut flour, 1/2 teaspoon xanthan gum, 1 teaspoon baking powder, 1/4 teaspoon baking soda, pinch kosher salt.
Cream together: 1 stick of butter or Earth Balance Soy Free dairy free margarine and 1 cup sugar. Mix until well blended and fluffy.
Add: 2 eggs one at a time and blend
Alternate: 1 cup of sour cream or dairy free alternative ( I like to use So Delicious Coconut Yogurt with 1 Tablespoon apple cider vinegar) with flour mixture. The best way to do this is add flour first and stir, then add some of the sour cream and stir.
Stir in 1 1/4 cup fresh or frozen blueberries or raspberries.
Bake at 375 degrees for 30-35 minutes. These freeze well!
Julie Bakes Gluten Free 