Gluten Free Lemon Blueberry Cake
Yep, lemons and blueberries taste spectacular together, and as a gluten free lemon blueberry cake, they are fabulous!!! And I know I keep coming back to this combo, but that’s because it is SO GOOD!
But on top of that, this cake is easy to make. The longest thing that this takes is collecting the ingredients. Once you have that it literally takes less than 5 minutes to put it all together. And then it’s just a waiting game while it bakes.
So how can I impart some wisdom for making this cake? Okay, so a couple of things…
When you need lemon zest there are a couple of things that can make all the difference. First thing is, use ripe and firm lemons. They should be fresh with really vibrant yellow peel, which means that have a high oil content. High oil equals more flavour. Then secondly, when you zest it, be sure not to grate any of the white pith with it. That white stuff is super bitter and tastes just plain yuck. So, grate that zest with a single or at most double pass, so as to avoid any of the white pith, and keeping it fresh, oily and never bitter.
The best blueberries to use are firm fresh and ripe blueberries in season. These will yield the best taste and result in the cake. BUT… if you are really keen to make the cake and it’s not blueberry season, then, by all means, use frozen blueberries, just don’t defrost them before putting them in the cake. As the cake cooks the blueberries will defrost and may cause some extra moisture in the cake, which in turn may result in you needing to cook the cake longer, but it’s a great option if you don’t have those fresh berries available. Never defrost the berries beforehand, or it will be a mushy mess.
The rest is pretty straight forward.
And don’t forget, we love to see when you make any of these recipes, so please tag us @janinesglutenfreekitchen in Facebook or Instagram, or add a pic below with a comment.
Happy baking everyone!
A wonderful one-bowl cake that is so easy to make that everyone will love. And it's paleo & dairy-free! Ingredients 2 1/2 cups Almond Flour 3/4 cup Tapioca Flour 1/3 cup Coconut Flour 2 tsp Baking Soda 1 tsp Baking Powder 2 cups Fresh Blueberries 3 large Eggs 3 Tbs Lemon Zest 3 Lemons - juiced 2/3 cup Maple Syrup 1/4 cup Vegan Butter 1/2 tsp Vanilla Powder
1) Pre-heat oven to 180° C. Grease the bottom and sides of a 9-inch springform pan with oil and line with baking paper for easy removal. 2) Combine all dry ingredients (minus the blueberries) in a large bowl and stir until well combined. 3) Combine all wet ingredients in a bowl. 4) Pour the wet ingredients into the dry ingredients and mix with a hand-mixer on medium-high speed for about 30 seconds or until combined. 5) Put half the batter into the springform pan and sprinkle 1 cup of the blueberries evenly on top. Add the remaining batter, smooth out evenly and add the rest of the blueberries on top of the batter. 6) Bake in the oven for 55-60 min. The batter will remain light colored on top, so use a skewer to make sure the middle is cooked through. 7) Leave to cool and serve with a natural or vanilla yoghurt. Store in an airtight container in the refrigerator.