Discover the ultimate recipe for a hassle-free gluten-free blueberry cake that you can whip up in no time. This delightful treat boasts a moist and tender texture, perfectly complemented by the burst of juicy blueberries.
This cake is a simple no fuss cake. The cake can be made with simple and readily available ingredients. I make this cake often when blueberries are in season.
A Symphony of Flavors:
Imagine biting into a moist and tender cake, infused with a vibrant burst of juicy blueberries. This heavenly treat combines the natural sweetness of ripe blueberries with the rich, buttery undertones of a traditional cake, sans the gluten. Each forkful takes you on a journey of textures and flavors, as the velvety cake crumbles ever so gently in your mouth, while the sweet-tart blueberries create delightful bursts of freshness.
Gluten-free Blend: In the realm of gluten-free cooking and baking, finding the perfect blend of flours is crucial to achieving the desired taste, texture, and structure. A gluten-free blend is a thoughtfully crafted mixture of alternative flours, carefully combined to replicate the functionality and taste of traditional wheat flour. While gluten, a protein found in wheat and related grains, is responsible for the structure and elasticity in baked goods, gluten-free blends rely on a diverse range of flours to mimic these characteristics.For this cake, i have used my own gluten-free blend, you can find the recipe of the same on YouTube, but you can always use packaged gluten-free all-purpose flour /maida. I have listed my favourite brands in the ‘shop’ category on the blog you can check out my list.
Eggs- the magical ingredient in my gluten-free blueberry cake recipe:
When it comes to gluten-free baking, achieving the perfect texture and structure can be a challenge. Luckily, there’s a humble ingredient that can work wonders in gluten-free recipes: eggs. Not only do eggs lend their natural goodness to baked goods, but they also play a vital role in enhancing flavor, improving texture, and ensuring successful gluten-free creations. One of the key challenges in gluten-free baking is maintaining moisture and binding, which can be compromised due to the absence of gluten. Eggs come to the rescue by adding moisture to the batter or dough, resulting in baked goods that are moist, tender, and less prone to drying out. Moreover, eggs act as a binding agent, helping to hold the ingredients together and providing structure to your gluten-free treats.
Gluten-free blueberry cake ingredients:
2 eggs
1 cup gluten-free flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 cup of vegetable oil
1 cup of fresh blueberries
1 cup of granulated sugar
1 teaspoon of vanilla extract
Method:
Preheat your oven to 180 degrees Celsius) and grease a baking pan.
-In a blender whisk together the eggs, sugar, and vegetable oil and mix until smooth.
-In a separate bowl, combine the gluten-free flour, baking powder, and baking soda. nutmeg.
- Coat the blueberries with some GF flour
- Gradually add the dry mixture to the wet mixture, add vanilla, stirring until just combined.
- Gently fold in the fresh blueberries, being careful not to overmix.
- Pour the batter into the greased baking pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes.
Transfer the cake onto a wire rack to cool completely before serving.
Enjoy your delicious gluten-free blueberry cake with a cup of tea or as a delightful dessert!
