I’ve come to terms with my new found ‘addiction’ to bundt cakes. Which has left me to wonder: “Why haven’t I been baking gluten free bread and cakes in a bundt pan all of these years?”
Something magical happens with gluten free flours in these pans, and it all has to do with the metal that protrudes from the center of the pan – seriously. Gluten free baking can be tough. The top of a cake or bread may look finished, but the inside remains gummy, or the bread may look finished [and beautiful] just to drop in the center when it’s pulled from the oven.
I’m apparently not the only one who admires these pans either. I laughed out loud as I read a recipe called: “I like big bundts and I cannot lie.”
I set out to create a recipe without glutinous flours, 2 sticks of butter or 2 cups of sugar [as most bundt recipes contain].
This cake is very adaptable and I’m sure that I’ll be posting different versions in the near future.
Enjoy!
Gluten Free Lemon Blueberry Bundt Cake
[Preheat oven to 350 degrees]
Lightly spray a bundt pan with gluten free cooking spray and dust with gluten free bread crumbs – set aside.
Dry Ingredients:
I like using a variety of flours but it isn’t essential – you can sub in what you have on hand.
1/4 cup + 2 tbsp Brown Rice Flour
1/4 cup + 2 tbsp Tapioca Flour
1/4 cup + 2 tbsp Sorghum Flour
2 tbsp Flax Meal
3 tbsp Oat Flour
3 tbsp Quinoa flour
1 1/2 tsp Chia Meal [you can use xanthan gum if you like]
Pinch of Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
* Set to the side: 1 small container of fresh, washed and dried blueberries
Liquid Ingredients:
3 Large Eggs
1/2 cup Sour Cream
1/2 cup Cane Sugar
1 tsp Vanilla
1 Vanilla Bean [scrape the inside and use]
1 heaping teaspoon of Lemon Rind [I freeze a lemon and grate it using both the peel and the fruit]
Put it Together:
- Sift the dry ingredients together.
- Mix the wet ingredients together.
- Set aside 1/2 a cup of the dry ingredients and put the blueberries in the dry mix to coat them.
- Mix the dry and wet ingredients, lastly folding in the blueberries and the flour they are in until the mix is incorporated.
- Fold gently into the bundt pan and cook for about 30 minutes or until the top is golden brown and set.
- Cool bundt pan on a wire rack for 10 minutes and then gently invert onto the wire rack to cool completely.
- Dust lightly with powder sugar if desired and serve!