Thursday, June 5, 2014

Gluten-free Lemon Blueberry Cake

Nothing says summer like blueberries, so I decided to post the first recipe from our summer cookbook (coming out soon). As the title suggests, it is lemon blueberry cake. I decided to make a gluten-free version of this cake after seeing a picture of the wheat version on Pinterest. It turned out really well, and we found out something else. My father, who has never like lemon desserts, really liked this cake. We figure that what he doesn't like is imitation lemon flavor, but this is full of fresh lemony goodness (and cream cheese frosting - that always helps).

Gluten-Free Lemon Blueberry Cake

1 cup sweet (glutinous) rice flour
1 cup potato starch
1/2 cup sorghum flour
1/4 cup corn starch (or tapioca starch if you can't do corn)
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
2/3 cups vegetable oil
4 eggs
2 teaspoons vanilla
Zest of 2 lemons
Juice of 3 lemons
1 1/2 cup fresh blueberries (not frozen)

Combine the flours, sugar, baking powder, and salt in a mixing bowl and mix with a wire whisk. In your mixer or with a hand mixer, blend the vegetable oil, eggs and vanilla. Add the lemons and zest. Slowly add the flour mixture. Stir in the blueberries with a spoon. Bake at 350 in two 9 inch cake pans 25-30 minutes until the edges are brown. Cool. Remove from pans and allow them to cool completely before icing.

Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
2 tablespoons butter
2 teaspoons vanilla flavoring
1 (one-pund ) box confectioners' sugar
2 tablespoons heavy cream

In a mixing bowl, mix cream cheese and butter until creamy. Add vanilla flavoring and mix. Slowly add confectioners' sugar until blended. Add small amounts of cream until the frosting is creamy, but not too thin. Cover cake in thin layer to contain any crumbs, then spread on the rest.

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