Description
A recipe for a moist, zesty lemon and blueberry cake baked in a Bundt pan, using a gluten-free flour blend.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup full-fat sour cream or plain Greek yogurt
- 1 1/2 cups fresh or frozen blueberries
- For the Glaze: 1 1/2 cups powdered sugar
- For the Glaze: 3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup Bundt pan using butter and a gluten-free flour blend to prevent sticking.
- In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- In a small bowl, stir the sour cream or yogurt until smooth. Add this mixture to the wet ingredients and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
- Gently fold in the blueberries using a spatula. If using frozen blueberries, do not thaw them first.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary based on your oven and pan material.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Invert the cake onto the wire rack and allow it to cool completely before glazing.
- To make the glaze, whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar or juice, one teaspoon at a time, to reach a thick drizzling consistency.
- Drizzle the glaze over the cooled cake. Allow the glaze to set before slicing and serving.
Notes
- For best results with gluten-free baking, measure your flour blend by scooping it lightly into the measuring cup and leveling it off, or weigh it if possible.
- To prevent the blueberries from sinking, toss them lightly in one tablespoon of the reserved gluten-free flour blend before folding them into the batter.
- If you do not have sour cream, you can substitute plain, full-fat Greek yogurt.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45
- Sodium: 180
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
- Cholesterol: 85