When it comes to baking, the combination of lemon and blueberries is a match made in heaven. The tangy zest of lemon paired with the sweet burst of blueberries creates a flavor profile that is both refreshing and indulgent. For those who follow a gluten-free diet, finding a cake that is both delicious and safe to eat can be a challenge. However, this gluten-free lemon blueberry cake is here to change that. Not only is it free from gluten, but it’s also moist, flavorful, and perfect for any occasion.
Gluten-free diets have gained popularity over the years, not just among those with celiac disease or gluten sensitivity, but also among individuals looking to improve their overall health. Gluten is a protein found in wheat, barley, and rye, and it can cause digestive issues and inflammation in some people. By opting for gluten-free alternatives, you can enjoy your favorite foods without the discomfort or health risks associated with gluten consumption.
To create this delightful 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 | 2 large |
| Lemon zest | 1 tbsp |
| Lemon juice | 1/4 cup |
| Vanilla extract | 1 tsp |
| Plain Greek yogurt | 1/2 cup |
| Fresh blueberries | 1 cup |
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 comes out easily after baking.
In a medium 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.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
Gently fold in the fresh blueberries using a spatula. This will ensure that the blueberries are evenly distributed throughout the batter without being crushed.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can dust the cake with powdered sugar or top it with a lemon glaze for added flavor.
Here’s a breakdown of the nutritional content per serving (assuming 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 32g |
| Protein | 4g |
| Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 50mg |
| Sodium | 150mg |
| Fiber | 2g |
| Sugar | 18g |
Yes, you can use frozen blueberries, but make sure to thaw and drain them before adding to the batter. This will prevent excess moisture from affecting the cake’s texture.
Absolutely! You can substitute the butter with a dairy-free alternative like coconut oil or margarine, and use a dairy-free yogurt in place of Greek 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 use any gluten-free flour blend, but the texture and flavor may vary slightly depending on the blend you choose.
This gluten-free lemon blueberry cake is a testament to the fact that gluten-free baking can be just as delicious and satisfying as traditional baking. With its moist crumb, zesty lemon flavor, and bursts of juicy blueberries, this cake is sure to become a favorite in your household. Whether you’re serving it at a special occasion or enjoying it as a sweet treat, this cake is a delightful way to indulge without compromising on taste or dietary needs. Happy baking!
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