Tuesday, September 6, 2011

Gluten Free Blueberry Cake with Cream Cheese Icing

The smell of fresh blueberries in the oven is the only motivation I needed to make this delicious cake.  It is so moist, make sure you cool it completely to room temperature before serving or it tends to fall apart. 

A moist almond cake with sweet blueberries and a delicate icing
Cake Ingredients:
1 stick + 3tbs butter, softened
3/4c granulated sugar
3 eggs
a little less than 1/2c sour cream
1c almond flour
a little less than 1/2c white rice flour
2tsp baking powder
1tbs vanilla extract
1c fresh or frozen blueberries (remember if using frozen, the cooking time will be a bit longer)

Icing Ingredients:
8oz cream cheese, room temperature
1/4c sour cream
1/2 stick butter, room temperature
1c confectioner's sugar
juice of 1/2 lemon
1tsp vanilla extract

1. Preheat your oven to 350F.  Line a springform pan with parchment at the bottom and butter it.
2. Mix butter, sugar, sour cream, vanilla, and eggs with a mixer.
3. In a small bowl, mix together flour and baking powder.
4. Pour the dry ingredients into the wet (but leave behind a bit of flour in the bowl).  Mix together until combined.
5. Toss the blueberries with the bit of flour left in the bowl.  Then gently fold them into the batter.
6.  Pour the batter into the prepared pan, spreading evenly.  Bake for about 30 minutes or until the cake is browning on top and a toothpick comes out clean (every oven and location is different - watch your cake closely!).  Let cool.
7. To make the icing, mix all ingredients together until smooth and whipped.  Spread on top of the cooled cake and serve.

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