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Gluten-Free Blueberry Cake
Gluten-Free Blueberry Cake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
105 minutes
Gluten-free blueberry cake with buttermilk for a light and fluffy texture.
Ingredients:
  • cooking spray
  • 1 cup sweet sorghum flour
  • 1 cup brown rice flour
  • 1 cup potato starch
  • 0.75 cup tapioca starch
  • 2.25 teaspoons baking powder
  • 2 teaspoons xanthan gum
  • 0.75 teaspoon baking soda
  • 0.75 teaspoon kosher salt
  • 1.75 cups buttermilk
  • 1.5 cups white sugar
  • 0.5 cup canola oil
  • 2 teaspoons grated lemon zest
  • 2 cups fresh blueberries
  • 1 tablespoon sweet sorghum flour
  • 2 tablespoons evaporated cane juice
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) while preparing a 9-inch springform pan with cooking spray.
  • In a large bowl, combine 1 cup of sorghum flour, along with brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt. Create a well in the center.
  • In a medium bowl, combine buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest. Pour the buttermilk mixture into the flour mixture and gently stir until just combined; avoid overmixing.
  • Coat blueberries with 1 tablespoon sorghum flour in a bowl. Gently mix most blueberries into the batter. Spread batter into the pan, then add the remaining blueberries on top. Sprinkle cane juice over the blueberries.
  • Bake in the preheated oven for 70-75 minutes, or until the top of the cake is golden brown and a toothpick inserted in the center comes out clean.
  • After letting the cake cool in the pan for 15 minutes, gently release the outer ring and place the cake on a wire rack to completely cool.

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