Recipes Desserts Fruit Desserts Blueberry Dessert Recipes Gluten-Free Blueberry Cake 5.0 (1) 1 Review 1 Photo This is a gluten-free blueberry cake version that is light and fluffy, with a great texture--just how gluten-free should taste! Recipe by Jessi Updated on September 19, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 20 mins Cook Time: 1 hrs 10 mins Additional Time: 15 mins Total Time: 1 hrs 45 mins Servings: 12 Yield: 1 9-inch cake Jump to Nutrition Facts Ingredients cooking spray 1 cup sweet sorghum flour 1 cup brown rice flour 1 cup potato starch ¾ cup tapioca starch 2 ¼ teaspoons baking powder 2 teaspoons xanthan gum ¾ teaspoon baking soda ¾ teaspoon kosher salt 1 ¾ cups buttermilk 1 ½ cups white sugar ½ cup canola oil 2 large eggs 2 large egg whites 2 teaspoons grated lemon zest 2 cups fresh blueberries 1 tablespoon sweet sorghum flour 2 tablespoons evaporated cane juice Directions Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray. Whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt in a large bowl; make a well in the center. Whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest in a medium bowl. Pour buttermilk mixture into the well of the flour mixture and stir to combine batter; do not overmix. Toss blueberries with 1 tablespoon sorghum flour in a medium bowl until evenly coated. Fold all but 1/2 cup blueberries into batter. Spread evenly into the prepared pan. Top with the remaining 1/2 cup blueberries. Sprinkle cane juice on top of the blueberries. Bake in the preheated oven until cake is browned on top and a toothpick inserted into the center comes out clean, 70 to 75 minutes. Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely. Cook's Notes: Be sure you use potato starch--not potato flour! You can use coarse sugar in place of evaporated cane juice. I Made It Print Nutrition Facts (per serving) 378 Calories 11g Fat 66g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 378 % Daily Value * Total Fat 11g 14% Saturated Fat 1g 6% Cholesterol 32mg 11% Sodium 345mg 15% Total Carbohydrate 66g 24% Dietary Fiber 3g 11% Total Sugars 29g Protein 5g Vitamin C 3mg 16% Calcium 121mg 9% Iron 1mg 4% Potassium 131mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved