This gluten free blueberry cake is like no other cake you have tasted. It’s moist, fluffy and simply delicious. Since I’ve discovered I have a mild form of gluten intolerance (or celiac / coeliac disease), I’ve been substituting all products containing gluten for a gluten free option. And my symptoms improved as I learnt how to manage the condition. My partner always loved my blueberry cake, which I used to make with wheat flour (of course containing gluten). He couldn’t tell the difference when I started using a gluten free flour. So, if you have any kind of food intolerance or allergy, always use an alternative substitute. Believe me, your food will still have the same taste.
This tasty blueberry cake is a beauty and perfect for a lazy summer afternoon, with tea or coffee or on its own.
Must try recipe: Homemade Orange and Poppy Seeds Loaf Cake
The Benefits of Blueberries
Not only do they taste great, but they might also help slow ageing and protect you against cancer. We’re talking about blueberries here, and what’s not to like about them? Besides, there’s something fun about eating a blue fruit that contains only 80 calories per cup, nearly 4 grams of fiber, along with vitamins C, K, B6, and some major minerals.
Blueberries contain antioxidants and phytonutrients, both of which have powerful health benefits. Considered a super food by many, blueberries can also help improve brain health, promote weight loss, and soothe inflammation.
They also combat stress even further, by boosting serotonin levels (the happy hormone) and regulating our brain function, which can help counteract depression and anxiety.
A research shows, the same processes that cause signs of visible ageing (like wrinkles) also impact things like our brain function, so the antioxidants found in the super food berries can also play a part in slowing mental decline. In other words, they could help prevent the onset of cognitive diseases associated with old age such as Alzheimer and Dementia, especially in women.
With all this in mind, will you be adding the versatile fruit to pretty much every meal from now on… Blueberries anyone?
“My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.”
Rene Redzepi
Gluten Free Blueberry Cake
Equipment
- Food processor
Ingredients
For the cake
- 150 g Lurpak unsalted butter (melted)
- 200 g Brown sugar (substitute for maple or golden syrup, or honey)
- 3 Eggs (medium)
- 250 g Gluten free white flour
- 1 tbsp Gluten free baking powder
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- 50 g Blueberries
- 2 tbsp Icing sugar (for the top)
For the blueberry sauce
- 100 ml Water
- 3 tbsp Brown sugar
- 50 g Blueberries
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 180°C~356°F. Then grease and line a baking tray. I used a rectangular tray.
- Melt the butter and place it in a food processor. Add the sugar and pulse for a few minutes until light and fluffy. Add the eggs one at a time, and mix well.
- Mix the flour and the baking powder into another mixing bowl. Gradually add to the butter, sugar and egg mix and continue pulsing until well combined. Add the lemon juice and the vanilla. Remove the mixture from the food processor, add the blueberries and gentry mix.
- Pour into the baking tray. Bake for about 40 minutes to an hour or until cooked when tested with a skewer.
- Allow the loaf to cool down for 10 minutes. In the meantime, in a saucepan, bring to a boil 100 ml water and sugar until the sugar is dissolved. Add the blueberries and the vanilla. Stir for 5 minutes until the sauce thickens and remove from the hob.
- Pour the sauce on the top of the cake and allow it to cool down for another 10 minutes. Dust some icing sugar (optional) on the top. Serve warm or cold.
- Bon Appetit!