Blog, Breakfast, Desserts, Gluten Free

Gluten Free Blueberry Lemon Sweet Cake

Best blueberry season EVER! We picked 8 pints of blueberries in a matter of 15 minutes. They are huge blueberries this year. I can’t wait to go back this weekend to pick more. Raspberries too!
I have my freezer stock started, but of course I immediately had to bake something with them. My daughter and I made this together. It is a cross between a coffee cake and dessert. It’s sweet and addicting.

Baked in a springform bundt pan

Ingredients:

  • 1 1/2 Cups Brown Rice Flour
  • 1/2 Cup Flax Meal
  • 1/4 Cup Sorghum Flour
  • 3 Tbsp Arrowroot Flour
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 3/4 Cup Coconut Palm Sugar, Honey or Sweetener of choice
  • 1 Stick Organic Butter, softened
  • 3 Large Eggs
  • Juice of 3 Large Lemons (1/4-1/2 Cup)
  • Zest of 1 Lemon
  • 1 Tsp Vanilla Extract
  • 1 1/2 Cups Blueberries, fresh or frozen

Preheat oven to 350 degrees.
Grease your bundt pan.
Whisk together the rice flour, flax meal, sorghum flour, arrowroot, baking powder and baking soda in a mixing bowl.
In a separate bowl, with an electric mixer, beat the stick of butter until smooth. Add in the sugar/honey and eggs and beat until well combined. Beat in the lemon juice and zest, and finally the vanilla.
Add the flour mixture into the wet mixture, a large scoopful at a time. Mix until just combined.
Carefully stir in the blueberries.

I love when my daughter helps out in the kitchen. I especially love the smile that shows the gap where her tooth is still coming in 😉

Bake at 350 degrees for 28 minutes in bundt pan.

Gluten Free Blueberry Lemon Sweet Cake – Just out of the oven.

As with many things I bake, it’s perfect for either breakfast or dessert 😉

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