Easy Gluten-Free Blueberry Cake
This is a beautifully moist cake, studded with plump, juicy, fresh blueberries which are complemented by the bright tang of lemon and yoghurt. I love the fact that the batter is completely prepared in a food processor. It’s so easy.
Ingredients
- 125 g butter softened
- 1 cup caster sugar superfine sugar
- 2 tbsp lemon juice
- 3 eggs large
- 1 1/2 cups almond meal *
- 1/2 cup fine polenta cornmeal
- 1/4 cup cornflour ensure it's from corn not wheat
- 1/2 tsp baking powder gluten free
- 3/4 cup Greek yoghurt
- 1 tsp vanilla essence
- 125 g blueberries * approximately 1 cup
- icing sugar to dust optional
Instructions
- Preheat your oven to 170 Degrees C (340 F)
- Grease a 25.5cm tart pan with a removable base.
- Blend until the ingredients are smooth and well combined.
- Pour into the prepared pan and smooth the top.
- Add the blueberries to the top of the batter, and, using a skewer or the tip of a small knife, push some of the berries into the batter.
- Bake for approximately 45 minutes until the cake is golden and the centre is cooked.
- Test that the cake is done by inserting a small skewer or toothpick into the centre of the cake. The skewer/toothpick should come out clean.
- Stand the pan on a metal cooling rack for about 20 minutes or until the cake is cool enough to gently remove the cake from the pan to a platter.
- I use an offset spatula to gently slide it off.
- Dust with icing sugar to serve if desired.
- Serve with Greek yoghurt or cream.
Recipe Notes
*Almond meal is also known as almond flour.
*It’s odd, I know, but it’s common for flour which is labelled “cornflour” to be produced from wheat. If you follow a gluten-free diet it will be essential to ensure that the cornflour is actually produced from corn.
*I like to use fresh blueberries at the height of their season, but it’s also fine to use frozen berries. Use the berries directly from the freezer, do not defrost. Handle them gently to avoid them weeping into the batter.
*As a precaution I suggest placing a baking tray on a rack underneath the cake in case there are any drips. It is experience which causes me to suggest this. My tart pan, I discovered, is a little “wonky”, a technical term, ha ha. A tablespoon or so of batter leaked out of the tin. Said tin has now been replaced.
Source: itsnotcomplicatedrecipes.com
