Madeleine Coffey, our resident baker, creates a tender and sweet gluten-free cake that is both easy to make and sure to please those with gluten intolerance and without.
Madeleine replaces regular flour with a gluten-free flour blend and xanthan gum, a combination that provides all the structure and stability of regular gluten flour without the allergens.
Additionally, Madeleine approaches this cake in a unique way: instead of creaming together sugar and butter and adding the remaining ingredients as most bakers typically do, Madeleine uses what she calls the “one bowl method.” She beats softened butter directly into the dry ingredients while at the same time slowly adding the liquids.
The result is a distinctly light and fluffy cake that showcases the tartness of fresh blueberries.
A dessert to serve to guests or as an afternoon snack when you are craving something sugary, this cake is the perfect summer sweet.
Gluten-Free Blueberry Cake
1 1/2 cups gluten-free flour blend (reserve a couple tablespoons to toss the berries with)
3/4 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2-1 teaspoon lemon zest (optional)
1 cup granulated sugar
1 stick salted butter (softened and cut into 1/2 tablespoon pieces)
1/3 cup buttermilk or sour milk (add one teaspoon lemon juice or vinegar to a liquid measuring cup then add enough milk to reach the 1/3 cup line. Let sit for five minutes before adding to the mixture).
1 teaspoon vanilla
1. Preheat the oven to 350 degrees and grease an 8 by 8 inch square pan.
2. Whisk together eggs, buttermilk and vanilla. Set bowl aside.
3. In a stand mixer fitted with whisk attachment, mix flour, xanthan gum, baking powder, lemon zest and sugar on low until the ingredients are combined.
4. Add in the softened butter one piece at a time, slowly increasing the speed of the mixer to medium. Once the mixture looks like crumbs, add in 1/3 to 1/2 of the buttermilk mixture and beat for 2 to 3 minutes on medium-high, so the mixture becomes light and fluffy.