Recipe Gluten-free lemon and blueberry cake : Easy, Special and Delicious

Recipe Gluten-free lemon and blueberry cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Gluten-free lemon and blueberry cake. This Recipe Gluten-free lemon and blueberry cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Gluten-free lemon and blueberry cake was necessary 15m, cook 45m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Gluten-free lemon and blueberry cake

Serve this gorgeous gluten-free lemon and blueberry cake with a dollop of Greek yoghurt and fresh blueberries.

11 Ingredients

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  Rice flour, to dust
  
  
  


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  170g butter, softened
  
  
  


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  2/3 cup (150g) caster sugar
  
  
  


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  1 tbsp lemon rind, finely grated
  
  
  


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  2 Coles Australian Free Range Eggs
  
  
  


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  1 1/3 cups (215g) gluten-free self-raising flour
  
  
  


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  2/3 cup (190g) Greek-style yoghurt
  
  
  


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  125g fresh blueberries or frozen blueberries
  
  
  



• Lemon syrup



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  2 tbsp lemon zest
  
  
  


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  1/4 cup (60ml) lemon juice
  
  
  


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  1/2 cup (110g) caster sugar
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C. Grease a 20cm baba or ring pan. Dust with rice flour.
  
  
  


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  Step 2
  
  
  
  
  Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in the self-raising flour, yoghurt and blueberries until combined. Spoon into prepared pan. Smooth the surface.
  
  
  


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  Step 3
  
  
  
  
  Bake for 40-45 mins or until a skewer inserted in centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a wire rack.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, to make the lemon syrup, combine lemon zest, lemon juice, sugar and ¾ cup (185ml) of water in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 mins or until syrup thickens. Place the warm cake on a serving platter with a lip. Carefully pour hot syrup over cake.
  
  
  

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