Gluten-Free Blueberry Cake recipe

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Ingredients

cooking spray
1 cup sweet sorghum flour
1 cup brown rice flour
1 cup potato starch
¾ cup tapioca starch
2 ¼ teaspoons baking powder
2 teaspoons xanthan gum
¾ teaspoon baking soda
¾ teaspoon kosher salt
1 ¾ cups buttermilk
1 ½ cups white sugar
½ cup canola oil
2 large eggs
2 large egg whites
2 teaspoons grated lemon zest
2 cups fresh blueberries
1 tablespoon sweet sorghum flour
2 tablespoons evaporated cane juice

Nutrition Info

377.7 calories
carbohydrate: 65.8 g
cholesterol: 32.4 mg
fat: 10.9 g
fiber: 3.2 g
protein: 5.4 g
saturatedFat: 1.2 g
servingSize: -
sodium: 345.4 mg
sugar: 29.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.

  2. Whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt in a large bowl, make a well in the center.

  3. Whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest in a medium bowl. Pour buttermilk mixture into the well of the flour mixture and stir to combine batter, do not overmix.

  4. Toss blueberries with 1 tablespoon sorghum flour in a medium bowl until evenly coated. Fold all but 1/2 cup blueberries into batter. Spread evenly into the prepared pan. Top with the remaining 1/2 cup blueberries. Sprinkle cane juice on top of the blueberries.

  5. Bake in the preheated oven until cake is browned on top and a toothpick inserted into the center comes out clean, 70 to 75 minutes.

  6. Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.

Recipe Yield

1 9-inch cake

Recipe Note

This is a gluten-free blueberry cake version that is light and fluffy, with a great texture--just how gluten-free should taste!

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