Gluten-Free Blueberry Cake

This cake recipe uses gluten-free ingredients, buttermilk, and fresh blueberries, resulting in a light and fluffy cake with superb texture.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 378 Calories

Ingredients

• 2 large eggs
• 2 cups fresh blueberries
• 2 teaspoons grated lemon zest
• 1 cup brown rice flour
• cooking spray
• 2 large egg whites
• 2 tablespoons evaporated cane juice
• 1 cup potato starch
• 2 teaspoons xanthan gum
• 1 cup sweet sorghum flour
• 1 tablespoon sweet sorghum flour
• 0.75 teaspoon baking soda
• 1.5 cups white sugar
• 0.5 cup canola oil
• 0.75 teaspoon kosher salt
• 2.25 teaspoons baking powder
• 1.75 cups buttermilk
• 0.75 cup tapioca starch

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.