Hot/humid weather and fresh fruit cakes don't mix well. If it’s hot and humid in your kitchen I recommend storing it in an airtight container in the fridge. Store any leftovers of the blueberry cake you may have in an airtight container at room temperature for 3-4 days. There is nothing like a still warm slice of gluten-free blueberry cornmeal cake. Dust it with some powdered sugar before serving if you like. You can either let the cake cool completely or be like me and cut it while still warm. Then open the latch of the spring form and remove it. To do so, run a knife around the edges (right between the cake and the ring). Step 8: Allow the cake to cool in the pan for 10 minutes before removing the ring from the spring pan. These will disappear while the cake is cooling. The blueberries may still have some white specks from the flour. ![]() The cake is ready when it is golden brown and a toothpick inserted in the center of the cake loaf comes out clean. ![]() Step 7: Place the cake in the preheated oven and bake at 350F for 45-50 minutes. Generously sprinkle them on top of the cake in an even layer. Toss the blueberries with some lemon juice and gluten-free flour until evenly coated. Step 6: Pour the gluten-free blueberry cake batter into the prepared cake pan and smooth out evenly with the back of a spoon or a flexible spatula. Step 5: Add the dry ingredients to the wet ingredients and whisk until smooth and fully combines. Whisk until no lumps of sour cream remain. Step 4: Add the room temperature eggs, freshly squeezed lemon juice, neutral oil, vanilla extract, and sour cream to the sugar mixture and whisk to combine. This will bring out the oils and lemon flavor of the zest and give the blueberry cornmeal cake a subtitle lemon flavor. Using your fingers, rub the zest into the sugar. Step 3: In a large bowl combine the granulated white sugar and lemon zest. Step 2: In a small bowl whisk together the gluten-free flour, fine yellow cornmeal, baking powder, baking soda, and kosher salt. Lightly spray the spring form with nonstick cooking spray and line the bottom with parchment paper. I recommend placing the eggs in a bowl with some warm water while you measure out all the other ingredients. Make sure your ingredients are at room temperature. A standard 8-inch or 9" cake pan will work as well. You will also need a whisk, a flexible spatula, and a 9" spring form. A zester and a juicer (I especially like this one: Lemon Squeezer) for the lemon. You will need a large mixing bowl and a small bowl for the dry ingredients. There is no need to pull out your stand mixer or electric mixer. Coconut Oil has a strong flavor and overpowers the lemon flavor. Neutral Oil: I recommend using a neutral oil such as grapeseed oil or mild olive oil in this easy recipe. I have tested this recipe with greek yogurt and sour cream and both products work interchangeably. Sourcream: Sour Cream not only provides flavor to this gluten-free blueberry cake but also fat. But frozen berries will work just as well. If you can't locate fine cornmeal, you can always pulse it a few times in a blender or food processor.įresh Blueberries: You can't make a gluten free blueberry cornmeal cake without blueberries. If you use coarse ground cornmeal, please be aware that your cornbread will have a bit of a crunch to it. This is not the same as cornstarch or cornflour. It gives the bread rolls a wonderful texture and flavor. ![]() Corn Meal is a fine ground meal (coarse flour) ground from dried corn. Flours blends used to develop this delicious cake contain xanthan gum.įine Yellow Corn Meal: I use fine ground cornmeal in this application. ![]() I just have not tested them in this application. I am not saying other brands like Bob's Red Mill will not work in this recipe. Both flour blends produced a moist, tender crumb and exceptional flavor. Gluten Free Flour: I have tested this recipe for gluten-free blueberry cake with my own gluten-free flour blend and King Arthur Measure for Measure. More Gluten Free Blueberry Recipes to try.Stop fruit from sinking to the bottom of the cake.And for another super easy recipe, make sure to take a peak at my Gluten Free Lemon Bundt Cake. If you love blueberries, make sure to check out my Blueberry Buckle Recipe and my Blueberry Muffin Recipe. Serve this gluten free blueberry cornmeal cake for breakfast or serve it still warm with a generous scoop of vanilla ice cream (which is totally okay for breakfast too). The added cornmeal gives this blueberry cake a wonderful tender texture. It's moist and tender and topped with juicy blueberries. If you love a simple no fuss cake one can make in no time, you will love this recipe for gluten-free blueberry cake.
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