Gluten Free Blueberry Cake Food

GLUTEN FREE BLUEBERRY BUCKLE CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9 by 9-inch baking dish or round springform pan (as pictured) with oil and set aside. In a medium mixing bowl whisk together the gfJules flour, baking powder, salt, ground cinnamon and lemon zest. Set aside. Beat together the butter and sugar in a large mixing bowl on medium speed until light and fluffy, approximately 2-3 minutes. Mix in the egg and vanilla extract. Add half the flour mixture and beat on low speed just until incorporated and then add half of the milk and beat until incorporated. Repeat, alternating flour and milk until fully incorporated. Rinse blueberries and toss in a bowl with a small amount of gfJules Flour until coated. Gently fold the blueberries into the batter, then pour into the prepared baking pan. Set aside while you make the topping. In a small bowl whisk together the sugar, gfJules Flour, spices and baking powder. Add the cold butter and cut into the dry ingredients using a fork or pastry cutter to combine. It will make a crumbly mixture that is not uniform. Sprinkle the mixture across the top of the cake batter. Bake on the middle rack of the oven for 45-55 minutes (depending on the pan) or until golden in color, them middle isn't sunken in and a toothpick inserted into the center comes out with some crumbs attached, not wet. Cool for at least 10 minutes before serving.

GLUTEN-FREE BLUEBERRY CAKE

Steps:

• 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.

GLUTEN FREE LEMON BLUEBERRY CHEESECAKE

Steps:

• Pre-heat oven to 350.
• Grease bottom of 9 x9 inch baking pan with butter. Place parchment paper in pan and press down. For best results use two pieces; place first piece down then lay the second down in the opposite direction, so that when done cooking you can use the paper to pull the cake out of the pan.
• CRUST: In a bowl combine the flour, xanthan gum and both sugars. Melt butter and cut into the flour combination until it's well incorporated, looking like moist bread crumbs.
• Pour moistened flour into baking pan and press down. Bake in the oven for 10-12 minute unitl slightly firm. Set aside to cool.
• Lower oven temperature to 325°F.
• FILLING : Add the cream cheese, eggs, lemon zest, lemon juice and sugar to your food processor or blend until it has a smooth consistency.
• Pour onto the cooled crust, drop the blueberries in the batter. They should sink about 1/2 way.
• Bake for about 35 minutes or until the center is slightly jiggley. Remove cake from the oven and allow to cool completely. After cooled, place in the refrigerator a minimum of 3 hrs before serving. Once set remove from pan using the parchment paper and cut into desired size. You can sprinkle with powdered sugar, eat like this or add your favorite topping.

GLUTEN-FREE BLUEBERRY COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the streusel topping: In a medium bowl, combine the almond and coconut flours, sugar, cinnamon, and coconut oil. Using the back of a fork, work the coconut oil into the dry ingredients until broken down into pea-sized pieces. Stir in the maple syrup and pecans. The streusel should look like wet sand with some larger chunks. Set aside.
• Make the cake: In a large bowl, whisk together the yogurt, eggs, vanilla, coconut oil, maple syrup, and apple cider vinegar until smooth.
• In a medium bowl, stir together the almond flour, coconut flour, cinnamon, nutmeg, baking soda, and salt.
• Toss the blueberries with 2 tablespoons of the flour mixture and set aside.
• Using a rubber spatula, incorporate the dry ingredients into the wet ingredients, stirring until any dry clumps are gone and the batter is smooth. Fold in the blueberries.
• Cut a 4x15 inch (10x38 cm) piece of parchment paper. Reserve the excess parchment. Grease an 8x4 inch (20x10 cm) loaf pan with coconut oil, then line the pan with the piece of parchment paper so it hangs over the sides. Use the reserved scrap of parchment paper to lay across the pan in the opposite direction.
• Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
• Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the top is getting dark too quickly, tent with foil for the final 15 minutes of cooking.
• Let the coffee cake cool for 15 minutes, then use the parchment paper to carefully lift the cake out of the pan. Let cool for another 15 minutes before slicing.
• Enjoy!