This gluten free blueberry cake with cream cheese frosting is amaaaazing and is very easy to make. The recipe is based on a gluteny cake from BBC Good Food, with some simple adaptations to render it gluten free. The sour cream in the mix ensures the gluten free blueberry cake stays lovely and moist. This recipe also works really well if you substitute half the blueberries for chopped strawberries, giving you a lovely fruit mix and a pretty colour effect. A fantastic summer gluten free cake for picnics and BBQs.
- 175g butter at room temperature
- 175g caster sugar
- 3 large eggs
- 225g Dove’s Farm gluten free self-raising flour
- 1/4 tsp xanthan gum
- 1tsp gluten free baking powder
- 2 tsp vanilla extract
- 142ml soured cream
- 300g blueberries, washed and dried
- 200g cream cheese
- 100g icing sugar
- Preheat your oven to 160C (fan oven) and then prepare a loose-bottomed 22cm cake tin by lining the base with greaseproof paper and greasing the sides with a little butter.
- Take a large mixing bowl and add the butter, sugar, eggs, gluten free flour, xanthan gum, gluten free baking powder and vanilla – mix well until combined, either with a wooden spoon or an electric hand whisk. The mix should smooth, lump-free and a pale colour.
- Now stir 4 tbsp of the soured cream (note you will have some soured cream leftover, to be used later in the frosting), along with two thirds of the blueberries – use a wooden spoon for this part as an electric mixer will pulverize them.
- Now pour the mixture into the tin, lightly shake to level, then place the gluten free blueberry cake into the oven to bake for 50 minutes until it is cooked through.
- Allow to cool for 10 minutes before removing the gluten free bluberry cake from the tin, then place on a wire rack to cook completely.
- Once the gluten free blueberry cake has cooled, you cake make the frosting to ice it. Take a bowl and beat the cream cheese, icing sugar (sifted) and soured cream until the mixture is smooth. Spread atop the cake and scatter with the remaining blueberries to finish. Ta daaaa!