Preheat your oven to 350 degrees. Grease a 9" cake pan or 9"x9" baking pan with butter or coconut oil and set aside.

In the bowl of your stand mixer add the softened butter, vegetable oil and sugar. Blend until combined. Add the eggs, vanilla and milk. Blend until combined.

In a mixing bowl whisk together the gluten free flour, baking powder and salt. Add these dry ingredients to the wet ingredients in your stand mixer. Blend just until combined.

Remove the bowl from your stand mixer and add the blueberries. Using a spatula stir the blueberries into the cake batter.

Pour the cake batter into your grease 9" cake pan or 9"x9" baking pan and spread evenly.

Bake at 350 degrees for 30-35 minutes. The top of the cake will be browned and when you insert a toothpick it will come out clean when the cake is done.

Let cool for 15 minutes before removing from the cake onto a plate.

After the cake has cooled in a small bowl whisk together the sifted powdered sugar and milk. Drizzle the glaze over your cake and serve.