Gluten Free and Eggless Lemon Blueberry Cake

Lemon blueberry cake 2

This is a beautifully bright and sunny cake best eaten warm, right out of the oven. Its a very homely cake, with all of its cracks and bumps, but let me tell you – it tastes great. The lemon adds a bright cheery undertone to the cake, and the blueberries give it a pop of color and flavor that just escalates this cake to the next level. Its super easy to make, and its not too sweet either, and so each slice is satisfying without being too heavy or overbearing.

1-1/2 cups gluten free all-purpose flour
1/2 tablespoon baking powder
Pinch of salt
1/2 cup unsalted butter, at room temperature
1/2 cup + 2 tablespoons white granulated sugar
Egg replacer equivalent of 2 eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 cup milk, at room temperature (or warmed in the microwave for 15s)
Zest of 1 lemon
About 3/4 to 1 cup blueberries (125g)

Preheat the oven to 180°C. Grease and line a 9″ round cake pan with parchment paper.

In a medium sized bowl, sift the flour, baking powder and salt.
In a separate large bowl, using an electric mixer cream the butter and sugar together until light and fluffy. Add the egg replacer, vanilla and lemon zest, and mix until creamy.

Add half of the flour mixture to the butter-sugar mixture, and mix until well-combined. Add the milk and the lemon juice, and mix well using the mixer. Then, using a wooden spoon, fold in the remaining flour mixture (to prevent over mixing). Carefully fold in the blueberries.

Spoon/pour the batter into the prepared cake pan, and bake for 20-25 minutes, or until an inserted toothpick comes out clean, or until the top is a light golden brown. When it comes out nice and warm, quickly cut up a slice and enjoy!

Lemon blueberry cake 1


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