Blueberry Lemon Cake
Servings: 8 servings
Ingredients
- Shortening
Cake
- 1 cup fresh blueberries
- 4 Tbs vegetable oil
- 4 large eggs lightly beaten
- 1/2 cup granulated sugar + 2 tsp divided
- 1/2 tsp almond extract
- 1 1/2 tsp lemon zest
- 1/2 cup gluten-free flour
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
Glaze
- 3 Tbs lemon juice
- 3 Tbs confectioner’s sugar
Whipped Cream
- 1 cup heavy cream
- 1 Tbs confectioner’s sugar
Instructions
- Arrange a rack in the middle of the oven and heat to 375 degrees. Grease a 9-inch round deep baking dish with shortening.
- In a small bowl mix together gluten-free flour, almond flour, baking powder, and salt.
- In a medium size bowl, mix together the vegetable oil, eggs, sugar, lemon zest, and almond extract.
- Stir the dry ingredients into the batter until well combined.
- Pour the batter into the baking dish.
- Arrange the blueberries on top of the batter. Sprinkle 2 teaspoons of sugar over the top.
- Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Place on a wire rack to cool.
- Make the glaze by stirring together the lemon juice and confectioner’s sugar until smooth. Be sure to taste the glaze and add additional sugar if necessary. You may need more depending on how tart your lemon juice is.
- Pour the glaze over the top of the cake and allow it to set.
- In a bowl add the heavy cream and confectioner’s sugar. Use a hand mixer and beat until stiff peaks form.
- Slice the cake, top with whipped cream and serve.
Notes
Be sure to read the ingredients for gluten-free.
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