Description
A detailed recipe for a moist, flavorful Bundt cake using gluten-free flour, featuring fresh lemon zest and blueberries, finished with a bright lemon drizzle.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk or buttermilk
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 1/2 cup powdered sugar (for drizzle)
- 1 tablespoon fresh lemon juice (for drizzle)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with butter or baking spray, then dust lightly with gluten-free flour.
- In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and lemon zest.
- In a small bowl, whisk together the lemon juice and milk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
- Gently fold in the blueberries using a spatula.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Invert the cake onto the wire rack and allow it to cool completely.
- While the cake cools, prepare the drizzle: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Add more sugar or juice as needed to reach a thick but pourable consistency.
- Drizzle the glaze evenly over the cooled cake before serving.
Notes
- If using frozen blueberries, do not rinse or thaw them before adding them to the batter.
- For the best texture with gluten-free flour, measure the flour by scooping it lightly into the measuring cup and leveling it off.
- If you do not have buttermilk, add 1/2 teaspoon of white vinegar or lemon juice to the 1/2 cup of milk and let it sit for 5 minutes before using.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 65