Gluten-Free Blueberry Cake recipe
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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
Nutrition Info
- 377.7 caloriescarbohydrate: 65.8 gcholesterol: 32.4 mgfat: 10.9 gfiber: 3.2 gprotein: 5.4 gsaturatedFat: 1.2 gservingSize: -sodium: 345.4 mgsugar: 29.3 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Blueberry Cake
Directions
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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.