Gluten-Free Blueberry Buttermilk Bundt Cake

Category: 
Desserts
Seasons: 
March, April, May, June

Adapted from Hello Gluten Free (helloglutenfree.com)

Easy

Gluten-Free Blueberry Buttermilk Bundt Cake

Ingredients

For 1 Batch(es)

Recipe

  • Butter and GF flour blend to coat pan
  • 3 cups Auntie's Gluten Free Flour Blend, divided
  • 2 tablespoons Auntie's Gluten Free Flour Blend, divided
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 3/4 cups sugar
  • 4 eggs
  • 1 teaspoons vanilla
  • 3/4 cups buttermilk
  • 2 cups fresh or frozen blueberries

Sauce

  • 2 1/2 cups powdered sugar
  • 1 tablespoons butter, softened
  • 4 tablespoons milk

Gluten-Free Blueberry Buttermilk Bundt Cake Directions

  1. Preheat the oven to 350° and generously butter and flour (with Auntie’s blend) a Bundt pan.
  2. In a medium bowl, combine 3 cups of the flour blend with the baking powder and salt.
  3. In the bowl of a standing mixer, on medium-high speed, cream the butter and oil with the sugar—beating until light and fluffy.
  4. Reduce mixer speed to low and beat in the eggs one at a time—scraping down the sides of the bowl after each one.
  5. Beat in the vanilla, then add about 1/³ of the flour mixture, mixing until just incorporated.
  6. Mix in half of the buttermilk, then repeat with flour and buttermilk, ending with the last addition of the flour mixture. Do not over mix.
  7. In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour.
  8. Spoon about 1/³ of the cake batter into the Bundt pan.
  9. Sprinkle half the blueberries evenly over the batter.
  10. Spoon another 1/³ of cake batter over the blueberries and repeat the process, ending with the final 1/³ of cake batter.
  11. Smooth the top of the cake and bake for about an hour until a toothpick inserted into the center of the cake comes out clean.
  12. Let cool in the pan for 30 minutes, then invert onto a cooling rack or cake platter to cool completely.
  13. Make the glaze: In a small bowl, whisk together the powdered sugar, butter and milk until smooth. When the cake has cooled completely, drizzle the glaze on top.

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