Best blueberry season EVER! We picked 8 pints of blueberries in a matter of 15 minutes. They are huge blueberries this year. I can’t wait to go back this weekend to pick more. Raspberries too!
I have my freezer stock started, but of course I immediately had to bake something with them. My daughter and I made this together. It is a cross between a coffee cake and dessert. It’s sweet and addicting.
1 1/2 Cups Brown Rice Flour
1/2 Cup Flax Meal
1/4 Cup Sorghum Flour
3 Tbsp Arrowroot Flour
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 Cup Coconut Palm Sugar, Honey or Sweetener of choice
1 Stick Organic Butter, softened
3 Large Eggs
Juice of 3 Large Lemons (1/4-1/2 Cup)
Zest of 1 Lemon
1 Tsp Vanilla Extract
1 1/2 Cups Blueberries, fresh or frozen
Preheat oven to 350 degrees.
Grease your bundt pan.
Whisk together the rice flour, flax meal, sorghum flour, arrowroot, baking powder and baking soda in a mixing bowl.
In a separate bowl, with an electric mixer, beat the stick of butter until smooth. Add in the sugar/honey and eggs and beat until well combined. Beat in the lemon juice and zest, and finally the vanilla.
Add the flour mixture into the wet mixture, a large scoopful at a time. Mix until just combined.
Carefully stir in the blueberries.
Bake at 350 degrees for 28 minutes in bundt pan.
Gluten Free Blueberry Lemon Sweet Cake – Just out of the oven.
As with many things I bake, it’s perfect for either breakfast or dessert