Gluten Free Blueberry Cake (dairy free

• Produce

  • 300 g Blueberries, fresh
  • 1 Lemon, Zest from

• Refrigerated

  • 2 Eggs, large
  • 125 ml Soy milk, unsweetened

• Condiments

  • 2 tbsp Lemon juice
  • 200 g Margarine suitable, dairy free

• Baking & Spices

  • 1 tbsp Baking powder
  • 200 g Granulated sugar
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 1 tsp Xanthan gum - omit if your flour already has gum added

• Other

  • 290g (approx 2 cups - see notes all purpose gluten free flour blend

Found on noshtastic.com

Description

Ingredients

• 200g (1 cup) dairy free margarine suitable for baking, or butter
• zest from 1 lemon
• 2 tbsp lemon juice
• 200g (1 cup) granulated sugar, plus 1 tablespoon for sprinkling
• 2 large eggs
• 1 tsp vanilla extract
• 290g (approx 2 cups - see notes) all purpose gluten free flour blend
• 1 tsp xanthan gum - omit if your flour already has gum added
• 1 tbsp baking powder
• 1 tsp salt
• 300g (2 cups) fresh blueberries
• 125mls (1/2 cup) unsweetened Soy Milk (or whole milk)

Directions

• *Read notes section on baking by weight before you start*
• Preheat your oven to 350F
• Cream together margarine, sugar, lemon juice and zest until just combined.
• Then add already beaten eggs and vanilla to the bowl and mix again.
• In a separate bowl mix together the gluten free flour, xanthan gum, baking powder and salt.
• Add in the flour mix to the bowl with the eggs mixture and mix well, add in the milk in small amounts too until fully combined.
• Once the cake batter is fully combined add in the blueberries and stir them in gently with a wooden spoon, dont use a mixer or you will break the berries.
• line a 9inch square baking pan with parchment paper on the base and grease the sides.
• Spread the batter evenly in the pan and sprinkle with a tablespoon of sugar.
• Bake on the center shelf of the oven for 35 - 45 minutes or until fully cooked, you can check it with a toothpick in the middle to see if it comes out clean.