Blueberry Lemon Cake, gluten free
A 2fer recipe - Blueberry cake and Blueberry fruit trifle
As some of you know, I spoke and demoed at the Boston Celiac Symposium April this year. I also supervised the kitchens at Four Points Hotel for the Symposium to help ensure gluten free safety. I watched the blueberry muffins being made - literally hundreds of mini muffins. Then tweaked my gf blueberry muffin recipe to use sour cream and whole milk as they did. Then I decided a single bundt cake was easier than muffins. But a single bundt cake is a lot when there's only 2 of us at home, so I used half the blueberry bundt cake to make a blueberry fruit trifle for 4th July party. And my gf dessert was the dessert that vanished. Even with gfd, regular wheat eaters ask which is Oonagh's dessert and reassure new wheat eaters that my gluten free is delicious.
With butter, sour cream and whole milk, the texture is similar to a pound cake. I substituted almost melted coconut oil and plain Greek yogurt for lower fat and cholesterol. The taste wasn't as rich, my husband thinks butter version melts in the mouth, and with almost melted coconut oil (very hot week in NH that a/c struggles with) batter wasn't as fluffy. But it works and is tasty.
2/3 cup (5 oz, 140g) sugar or same weight of light brown sugar for more flavor, browner color, but not such a fluffy texture.
1/2 cup (4 oz, 112 g) soft butter or coconut oil
1/2 teaspoon salt
2 teaspoons (10 ml) gf baking powder
1 teaspoon (5 ml) gf vanilla extract
2 large eggs
1+1/4 c ( 7 oz, 198g) King Arthur Gluten-Free Multi-Purpose Flour, not their blends containing xanthan gum
2/3 c (2 oz) almond flour
1/4 teaspoon xanthan gum - I have made this with only 1/8 tsp xanthan gum, it's very tender when warm, but stays together when cool.
2/3 c 100% sour cream or plain Greek yogurt.
1/3 c whole milk (or cream (not sour cream) and fat free milk mixed) or fat free milk.
zest of at least one large lemon - blueberries on their own don't have a strong flavor.
1+1/2 - 2 cups cups fresh or frozen blueberries . 1 cup ( 5oz) of blueberries is fluffier than 1+1/2 to 2 cups of blueberries. More blueberries really weigh down the batter.
I like to sprinkle some sliced almonds in base of pan.
1. Preheat the oven to 350°F. Grease and gf flour 10 " bundt pan. I like to sprinkle with sliced almonds on base of pan.
2. Place the sugar, soft butter, salt, baking powder, vanilla, eggs, flour, almond flour, xanthan gum, sour cream, milk in a mixing bowl, and beat with an electric mixer until fluffy, at least 2-3 minutes. I find that beating longer does give a fluffier texture.
3. Stir in the blueberries and lemon zest.
4. Scoop the batter into the prepared pan. Note: the batter will be VERY thick.
5. Let the pan rest for 10 minutes. Then bake the bundt pan for 60-70 minutes till light golden brown, less time tastes undercooked. Longer for frozen fruit. Remove from the oven, and let sit for 5-10 minutes before removing from the pan. They are very tender when hot. Best served warm.