Breakfast can often be quite boring but not if it involves Gluten Free Blueberry Cake!
Gluten Free Blueberry Cake
Back in the day, when I had more time, I used to read a lot about the history of food and where it came from. I’m not a health food nut by any means (hello….cake for breakfast..) but I am always interested in where our food comes from, what’s popular with the masses and why.
I don’t remember the name of the book as it’s been a few years since I picked it up, but I recall reading about the rise in popularity of breakfast cereal across America and how that came to be the dominant food on most people’s breakfast tables despite the fact that many of them have as much sugar as the same weight of candy, it’s marketing at it’s finest!
Apart from number 2 son, none of the other people in our house particularly like breakfast cereal which is fine by me. That does however mean that I have to come up with some sort of decent alternative for the rest of us, I’ll be honest and say that’s a perennial challenge for me.
During the week our breakfast is usually eggs cooked various ways, sometimes with a bit of bacon on the side. It’s not very inventive but it’s the best I can do at 6:30am!
On Saturdays we tend to treat ourselves a bit and eat something that we wouldn’t typically indulge for breakfast during the week, so my gluten free blueberry cake is a perfect fit and goes so well with a hot cup of tea or coffee!
The nice thing about gluten free cakes and gluten free baking in general is that you don’t have to stress about over mixing the cake batter. Over mixing regular cake batter can result in a more dense texture as it develops the gluten more than you need, but that’s not an issue with gluten free baking.
This cake is really pretty simple to throw together and would be a great choice to make with small children. The only part you really need to pay close attention to is when you add the blueberries and mix them in.
As far as possible to you want to avoid breaking up the berries, of course some will burst during baking and that’s totally fine but you don’t want to break them into pieces before it’s cooked so I usually use a wooden spoon for that part and just fold them in carefully.
And lastly I’ve noticed that quite often gluten free baking doesn’t always spread out to fill the pan or cupcake wrapper like a regular cake batter would, it frequently comes out of the oven the same shape it went in.
Some of that depends on the recipe you use but these days I always try to spread out the batter evenly just in case.
More Gluten free cakes you’ll love!
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- 200g (1 cup) dairy free margarine suitable for baking, or butter
- zest from 1 lemon
- 2 tbsp lemon juice
- 200g (1 cup) granulated sugar, plus 1 tablespoon for sprinkling
- 2 large eggs
- 1 tsp vanilla extract
- 290g (approx 2 cups - see notes) all purpose gluten free flour blend
- 1 tsp xanthan gum - omit if your flour already has gum added
- 1 tbsp baking powder
- 1 tsp salt
- 300g (2 cups) fresh blueberries
- 125mls (1/2 cup) unsweetened Soy Milk (or whole milk)
- *Read notes section on baking by weight before you start*
- Preheat your oven to 350F
- Cream together margarine, sugar, lemon juice and zest until just combined.
- Then add already beaten eggs and vanilla to the bowl and mix again.
- In a separate bowl mix together the gluten free flour, xanthan gum, baking powder and salt.
- Add in the flour mix to the bowl with the eggs mixture and mix well, add in the milk in small amounts too until fully combined.
- Once the cake batter is fully combined add in the blueberries and stir them in gently with a wooden spoon, don't use a mixer or you will break the berries.
- line a 9inch square baking pan with parchment paper on the base and grease the sides.
- Spread the batter evenly in the pan and sprinkle with a tablespoon of sugar.
- Bake on the center shelf of the oven for 35 - 45 minutes or until fully cooked, you can check it with a toothpick in the middle to see if it comes out clean.
I recognise that most Americans are used to the cup method which is why I also include those measurements, but they may not give you accurate results as they are approximate only. If you are a keen gluten free baker I would encourage you to invest in a digital kitchen scale you can get one for only $10 - $15.
2.I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results.
3. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that can alter the outcome of the recipe. So for example, too much gum can give you a more sticky texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.