Gluten-Free Blueberry Cake

Name: Gluten-Free Blueberry Cake
Prep time: 20 min
Cook time: 70 min
Total time: 105 min
Ingredients: cooking spray; 1 cup sweet sorghum flour; 1 cup brown rice flour; 1 cup potato starch; 0.75 cup tapioca starch; 2.25 teaspoons baking powder; 2 teaspoons xanthan gum; 0.75 teaspoon baking soda; 0.75 teaspoon kosher salt; 1.75 cups buttermilk; 1.5 cups white sugar; 0.5 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

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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

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.

Nutrition Facts (per serving)

378	Calories
11g	Fat
66g	Carbs
5g	Protein

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.