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Preheat oven to 350 degrees.
In a saucepan combine blueberries and ¾ cup sugar. Cook over medium heat, stirring often, until sugar dissolves and blueberries have softened. This takes about five minutes. Set aside.
Place butter in an 8×8 or 9×9 baking dish. Place dish in preheated oven. Take dish out when butter has melted. This takes 3-4 minutes.
While butter is melting combine gluten-free flour blend, remaining 1 cup sugar, baking powder, and salt. Stir in milk and vanilla until combined.
Pour batter over melted butter.
Carefully spoon blueberries and any juice from blueberries over the batter.
Bake for 32-25 minutes or until crust is browned.
Serve warm with ice cream or whipping cream if desired.