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Topic: Lemon Blueberry cake - gluten free and yummy  (Read 1181 times)
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Onyxnox
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« on: January 18, 2016 02:22:05 AM »

We went over to visit some friends this weekend.  I know that they loved fresh baked goods, and especially blueberry and lemon anything.  They used to be our neighbours, but I had not seen them in a long time (our work schedules tend to be opposite unfortunately).  I was going to make a couple of old favourites, but with Jim being diagnosed in the last year as Celiacs I did not want to exclude him, so I modified a couple of recipes to make everyone happy. 

This is a coffee cake I made and it turned out to be quite nice!

A lemony streusel topping can be added or lemon-sugar crust, but it really wasn't necessary.




Lemon Blueberry Cake

(modified from Cybele Pascal's Blueberry Boyfriend Bait)

makes 16 servings (in an 8x8 pan, I cut them into 2x2" pieces)

2 C Gluten Free flour blend (I used Cybele Pascal's basic flour blend)
1/2 tsp xanthan gum (if the flour blend doesn't have gum already added)
1 tbsp baking powder
1 tsp salt
3/4 cup butter
3/4 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs at room temp
finely grated rind of one lemon
juice of one lemon
milk (I gave no measure for a reason - see in recipe)
1 cup blueberries, fresh or frozen, tossed with 1 tbsp flour blend

Preheat oven to 350 F.  Prepare a 8x8 inch pan by greasing, and dusting with gluten free flour, tapping out excess (don't skip this step, the cake will stick 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. Combine juice of lemon and milk to make 3/4 cup in total, mix well, set aside.  Tip, if you roll the lemon firmly before grating, pressing hard, then after grating, microwave it for 15-30 seconds, you will get more juice out of the lemon!

In mixer bowl, combine butter 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 finely grated lemon rind and mix well.

Add 1/3 of the flour mixture and beat on medium for about 15 seconds.

Add half of the milk mixture and mix for 20 seconds.

Add half of the remaining flour and mix, then the remaining milk mixture , mix, then the remaining flour, and mix, scraping down the sides as needed.

Pour 1/3-1/2 of batter into prepared pan.  Gently fold the blueberries into remaining batter and pour into pan.

Bake in the center of the oven for 1 hour, or until the top is golden.  Double check with a toothpick inserted in center of pan and making sure it comes out clean.  Remember, it can be harder to tell with gluten free baked goods as they are more moist.

Cool in pan for at least 30 minutes before lifting out with parchment paper.  Do not try to remove paper until fully cooled, unless you turned it out upside down.  Gluten free cakes seem to be more moist, less elastic, and more delicate than wheat flour based cakes!  Serve warm or at room temperature.

A bit more on my blog if interested - it also has the links to the original recipes and flour blend
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bunny1kenobi
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« Reply #1 on: January 18, 2016 10:51:12 AM »

That looks and sounds delicious!  Now if only it were calorie free, too!  LOL!
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Onyxnox
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« Reply #2 on: January 18, 2016 11:41:38 AM »

LOL - if only!!!!

At the very least, if someone could craft a calorie obliteration spell!
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