The u-pick fruit season may be over near me, but the grocery stores and farmer’s markets are carrying lots of delicious blueberries still. This cake boasts not only blueberries in the filling, but is topped with a sweet-tart lemon glaze and a blueberry sauce. Special dessert-worthy or worthy of a family dinner. Fruit lovers, you have to try this cake!
2 1/2 cups (9 oz) Better Batter Gluten Free Flour (plus more for dusting the cake pan)
1/2 tsp. baking soda
1 tsp. baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 tsp. vanilla
1 tsp. grated lemon zest
2 large eggs
1 cup sour cream
1 cup blueberries
1 1/4 cup sugar plus 1 Tbl. more sugar to coat the berries
Lemon glaze, optional (recipe below)
Blueberry sauce (recipe below)
Preheat the oven to 350 degrees and grease and flour a 9-in Bundt pan. In a small bowl stir together flour, baking soda, and baking powder.
In a large bowl with the electric mixer at medium speed, beat butter, sugar, vanilla, and lemon zest until well mixed. Slowly beat in eggs one at a time. Add the sour cream. At low speed, add the flour mixture and blend. In a small bowl gently mix the blueberries and 1 Tbl sugar. Pour one-third of the batter into the prepared pan. Sprinkle with half of the blueberries and sugar. Repeat, spreading the remaining batter on top. Bake at 350 degrees for 50 minutes, or until toothpick comes out clean. (After 30 minutes I loosly tented mine with foil so it didn’t overbrown.) Cool for 10 minutes in the pan, then loosen edges and carefully turn onto a rack to cool.
Mix together 1 cup Better Batter Corn Free Powdered Sugar and the juice of half a lemon. Thin slightly with up to 1 tsp milk. Drizzle over cooled cake.
2 cups fresh blueberries
1 Tbl cornstarch or 1 1/2 Tbl arrowroot powder
Dash of cinnamon
1/2 cup water
1/4 cup sugar
1 tsp. fresh lemon juice
Place water and blueberries in a saucepan or small pot and heat until warm. Stir in cornstarch/arrowroot powder, sugar, and cinnamon and cook until mixture is thickened and clear. Add lemon juice and stir. Slice blueberry cake and top with blueberry sauce. Use leftovers as a topping on ice cream, pancakes, or waffles.
Easily serves 8, refrigerate leftover cake and blueberry sauce.