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The moment when the bundt cake comes out perfectly of your bundt pan? There is a GOD!
If you are smiling at this comment, you have experienced the challenge of working with a bundt pan. This time – no worries. The combination of the lemon and blueberry is delicious. I also like the pop of the blueberries in this cake. The cake is super moist and has a great little tart bite to it. Have I said yet that it is gluten free?
GF Lemon Blueberry Bundt Cake
Gluten free desserts are the most similar to their gluten counterparts. I challenge you to make a gluten free dessert for friends and not tell them that you did. They will not know. For this recipe, I used Bob’s Red Mill 1-1 Baking Flour. The cake had the “spongy” texture you would expect and it had a nice bite to it.
Cooking gluten free desserts is no different that you are used to doing. The dry ingredients are mixed together, and then, the wet ingredients are added. The batter is pretty moist. If you look at the batter in the bundt pan, you can tell it is a loose batter. That looseness is clearly the reason why the cake comes out so good.
Again, I want to say how goo this GF Lemon Blueberry Bundt Cake is. Did I say it has a stick of butter in it. How about the vanilla? The sugar? OK. Do these traditional baking ingredients enhance or hide the gluten free. Bottom line, it is a great cake. Another GF cake I loved was my GF CHOCOLATE CAKE CREAM CHEESE FROSTING.
The cast of characters.
Ingredients
Building the Batter.
Building the Batter
The Bundt Cake out of the Oven.
Bundt Cake out of the Oven
The GF Lemon Blueberry Bundt Cake Plated.
GF Lemon Blueberry Bundt Cake Plated
GF Lemon Blueberry Bundt Cake
Ingredients
- 2 1/2 Cups Gluten Free Bob's Red Mill Baking Flour
- 2 Sticks Butter melted
- 1/2 Tsp Baking Powder
- 2 Cups Sugar
- 4 Large Eggs
- 1 Tbsp Xanthum gum
- 1 Cup Coconut Milk
- 1 Pint Blueberries
- 1/2 Whole Squeeze of Lemon
- 1/2 Whole Zest of a Lemon
Instructions
-
Preheat oven to 325 degrees (F).
Generously spray a 10-inch Bundt pan with cooking spray and then dust the inside of the pan with GF Baking flour.
In a stand mixer, combine the canned coconut milk, lemon juice, melted butter and the lemon zest. Set aside.
Add the eggs, one at a time, and beat well after each addition. Add the vanilla and combine.
In a large mixing bowl, sift together the dry ingredients.
Now add about the dry ingredients in batches to the wet ingredients in the bowl of the electric mixer. Mix well and scrape down the sides of the bowl with a spatula as needed. Keep repeating this step until all of the wet and dry ingredients are incorporated.
Add the blueberries and gently fold the blueberries into the cake batter.
Carefully pour the cake batter into the prepared bundt pan. Use a spatula to evenly spread the batter.
Bake for 60-70 minutes. Use a toothpick and make sure it comes out clean.
Let the cake rest in the pan for 10 minutes.
Next, invert the cake onto a cooling rack and pop the cake out of the pan.
Let the cake completely cool (about 1-2 hours).
Serve and enjoy!
So I am still new to this gluten free baking. My first question is you mention to add vanilla but I do not see an amount in the ingredients list. Also you say to add xanthem gum but if the bob mills already has xanthem gum in it do I still add the 1 tbsp??
I will update the recipe – 1 tsp vanilla. Yes the recipe added more xanthem gum – it provides more strucutre, connectivity for what you are making.
I made this & loved it absolutely delicious especially for being GF. It is a bit heavy but it is so worth it. Thank you for sharing this recipe.
So glad you liked it. It’s a dessert so it has a lot of stuff that we should eat in moderation.