Description
This is a gluten-free blueberry cake version that is light and fluffy, with a great texture–just how gluten-free should taste!
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 45 mins
Servings: 12