This recipe tastes exactly like a gluten-loaded Otis Spunkmeyer blueberry muffin. It is pretty uncanny actually (in my long-ago memory anyway) and I sat there thinking, “is that really a good thing?” tee hee. I have eaten two servings already, so I suppose it is a good thing! This blueberry cake makes a great gluten-free breakfast coffee cake. The cake is wonderful warm but can be served later if wrapped tightly and stored at room temperature. I normally make mine at night and serve the cake for a special breakfast. Another good way to eat this cake is toasted with a little bit of lemon curd or cream cheese.
BLUEBERRY BREAKFAST CAKE
4 eggs, separated
1 3/4 cups sugar
1 cup butter or butter substitute, softened (2 sticks)
1/2 teaspoon salt
1 Tablespoon vanilla extract
3 cups gluten free flour – Sift together and reserve 1/2 cup to mix with blueberries.
2 teaspoons baking powder
2 teaspoons xanthan gum
1 cup milk (maybe more- look at your batter)
10-12 oz. fresh or frozen blueberries (I prefer frozen organic blueberries in this recipe to be honest)
Preheat oven to 350 degrees. Grease a 9 x 13 cake pan. In a medium bowl, sift together the dry ingredients (minus the sugar). Reserve 1/2 cup of your flour mix to mix with your blueberries. In a separate medium bowl, beat 4 egg whites until stiff. Once the egg whites are stiff, gradually add 1/2 cup sugar and beat until blended. In a large bowl, cream the butter until light and fluffy. Add remaining sugar gradually. Add vanilla. Add egg yolks and beat until well blended. Add 2 1/2 cups of flour mix and 1 cup milk alternately until throughly combined. Fold in egg whites. Mix the 1/2 cup reserved flour with blueberries. Fold in blueberry mixture. Pour into prepared cake pan. Bake for 50-60 minutes or until the sides pull away and a toothpick comes clean.
Note: Raw sugar may be added to the top for garnish.
The recipe halves well and can be baked in an 8 inch cake pan.
Makes 12 servings
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