In recent years, gluten-free baking has gained immense popularity, not just among those with celiac disease or gluten intolerance, but also among health-conscious individuals. One such delightful creation is the gluten-free lemon and blueberry cake. This cake is a perfect blend of tangy lemon and sweet blueberries, offering a burst of flavor in every bite. Whether you're hosting a party, celebrating a special occasion, or simply craving a delicious dessert, this cake is sure to impress.
Gluten-free diets are essential for individuals with celiac disease, gluten sensitivity, or wheat allergy. However, even those without these conditions are increasingly opting for gluten-free options due to perceived health benefits. Gluten-free baking can be challenging, but with the right ingredients and techniques, you can create cakes that are just as moist, fluffy, and delicious as their gluten-containing counterparts.
To make a gluten-free lemon and blueberry cake, you'll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 2 cups |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Unsalted butter (softened) | 1/2 cup |
| Granulated sugar | 1 cup |
| Eggs | 3 large |
| Lemon zest | 2 tbsp |
| Lemon juice | 1/4 cup |
| Vanilla extract | 1 tsp |
| Plain yogurt | 1/2 cup |
| Fresh blueberries | 1 1/2 cups |
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper. This will ensure that your cake doesn't stick to the pan and comes out easily after baking.
In a medium-sized bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set this mixture aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract. The lemon zest and juice will give your cake a refreshing citrus flavor.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake. Finally, fold in the plain yogurt, which will add moisture and richness to the cake.
Gently fold in the fresh blueberries. If you're using frozen blueberries, make sure to toss them in a little gluten-free flour before adding them to the batter. This will prevent them from sinking to the bottom of the cake.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on the cake during the last few minutes.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can dust the cake with powdered sugar or drizzle it with a simple lemon glaze for added sweetness.
Here's a breakdown of the nutritional content per serving (assuming 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 32 g |
| Protein | 4 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Cholesterol | 55 mg |
| Sodium | 180 mg |
| Fiber | 2 g |
| Sugar | 18 g |
Yes, you can use frozen blueberries. However, make sure to toss them in a little gluten-free flour before adding them to the batter to prevent them from sinking to the bottom of the cake.
Absolutely! You can substitute the butter with a dairy-free alternative like coconut oil or margarine, and use a dairy-free yogurt or milk in place of the plain yogurt.
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months.
Yes, you can experiment with different gluten-free flour blends, such as almond flour or oat flour. However, the texture and taste of the cake may vary slightly.
The gluten-free lemon and blueberry cake is a delightful treat that combines the tangy zest of lemon with the sweet burst of blueberries. It's a perfect dessert for those who are gluten-intolerant or simply looking for a healthier alternative to traditional cakes. With its moist texture and refreshing flavor, this cake is sure to become a favorite in your household. So, why not give it a try? Follow the recipe above, and enjoy a slice of this delicious, gluten-free delight!
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