How to Make Gluten-Free Blueberry Cake - A Step-by-Step Guide

Whether you're a gluten-free baker or just looking to try something new, this Gluten-Free Blueberry Cake recipe is a must-try. This cake is not only delicious and moist, but it's also easy to make and perfect for any occasion. The combination of fresh blueberries and a tender crumb is sure to make this cake a favorite in your household.

One of the best things about this Gluten-Free Blueberry Cake is that it's suitable for those with gluten sensitivities or celiac disease. By using glu...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 45 mins
  • Servings: 12
  • Yield: 1 9-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.
  • Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.
  • Nutrition

    378 cal.

    • Total Fat: 11g
    • Saturated Fat: 1g
    • Cholesterol: 32mg
    • Sodium: 345mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 3g
    • Total Sugars: 29g
    • Protein: 5g
    • Vitamin C: 3mg
    • Calcium: 121mg
    • Iron: 1mg
    • Potassium: 131mg