A friend loaned me an allergen free cookbook by Cybele Pascale that had a blueberry cake recipe in it. Since I am now trying to bake gluten free for Jim, I made this to see how it would turn out. We had friends over for dinner one night and I wanted to see if there was a gluten free dessert they would like as well. I made this and the flourless brownies I just posted about
, and they all stated they quite liked it, so at least there are two desserts I can make that Jim can have with friends!
The gluten free flour blend is not as fine as the wheat flour, but the cake is quite buttery and moist, so that helps to disguise it. Next time I may not use as much of the sugar blend myself, on top of the cake, as we do not have as much of a sweet tooth.
Also, we are not lactose/dairy, or egg-free, so I adapted the recipe to add back in the butter, egg, etc. But I also liked this and am interested in enough of the other recipes to pick up a copy of the book myself to see what else we can make at home that Jim will be able to eat and like.Blueberry Boyfriend Bait
(modified from Cybele Pascal's The Allergen-Free Baker's Handbook)
makes 16 servings
2 C Gluten Free flour blend (I used Robin Hood Gluten Free)
1/2 tsp xanthan gum
1 tbsp baking powder
1 tsp salt
3/4 cup butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs at room temp
1 tsp vanilla
3/4 cup milk
1 cup blueberries, fresh or frozen, tossed with 1 tbsp flour blend
1/2 tsp ground cinnamon, combined with 2 tbsp granulated sugar.
<note - I found this a bit sweet so maybe next time I will leave out 1/4 cup of the sugar>
Preheat oven to 350 F. Prepare a 9x9 inch pan by greasing, and dusting with gluten free flour, tapping out excess <don't skip this step, the cake will still more without both steps, or lining with parchment paper>
Whisk together flour blend, xanthan gum, baking powder, and salt in a medium bowl and set aside.
In mixer bowl, combine butters and sugars, and mix on medium high speed until light and fluffy, about 2 minutes.
Add the eggs, one at a time, and mix on medium to blend well, scraping down the sides as needed. Add vanilla and mix well.
Add 1/3 of the flour mixture and beat on medium for about 15 seconds.
Add half of the milk and mix for 20 seconds.
Add half of the remaining flour and mix, then the remaining milk, mix, then the remaining flour, and mix, scraping down the sides as needed.
Add half of the batter to the pan, using a spatula to spread the batter evenly across the bottom of the pan. Sprinkle with half the blueberries. Top with the remaining batter, and spread as evenly as possible. Top with remaining blueberries and sprinkle with the cinnamon mixture.
Bake in the center of the oven for 1 hour, or until the cinnamon mixture caramelizes, and the top is golden. Cool in pan for 30 minutes before turning out. Serve warm or at room temperature. Make the day before, as it gets better the next day!More about it on my blog if you're interestedHere is the original recipe from the book/her site if someone is interested in the more allergen-free and vegan version, and she has many other allergen-free recipes on her site too.