Lemon Blueberry Cake Recipe by Bella Gluten-Free

Lemon Blueberry Cake Recipe by Bella Gluten-Free

This cake combines two of my favorite flavors, blueberries and lemon. With Bella Gluten-Free All Purpose Mix, it took me only 25 minutes from start to finish. The cake is light and fruity. The simple streusel topping adds just the right sweetness. Add a cup of caffeine du jour and you are ready for the day.

Servings: Makes 8 Servings

Prep: 5 mins

Total: 25 mins

  • Ingredients
  • Directions

Streusel Topping:

  • 1/4 cup brown sugar
  • 1 TBL Bella Gluten-Free All Purpose Baking Mix
  • 1/4 tsp cinnamon
  • 1 tsp lemon zest
  • 1 TBL butter or butter alternative, chopped

Cake

  • 1 cup Bella Gluten-Free All Purpose Baking Mix
  • 1/2 cup sugar such as Evaporated Cane Juice
  • 1 tsp baking powder
  • 2 TBL butter or butter alternative
  • 1 egg or egg substitute
  • 1/2 cup milk or milk substitute
  • 1 tsp gluten-free vanilla
  • 1/2 tsp lemon extract
  • 1/2 tsp lemon extract

Streusel Topping:

  • In a small bowl whisk together dry ingredients. Add chopped butter. With your fingers or with a pastry knife rub in butter until mixture is has a crumbly texture.

Cake

  • Preheat oven to 350 degrees and lightly grease a 8 or 9 inch round or 8" square baking pan.
  • In a small bowl, mix together Bella Gluten-Free Baking Mix, sugar, and baking powder.
  • In a medium bowl, whisk together egg, milk and vanilla. Add dry ingredients to egg mixture and stir just until combined. Add to baking pan and top with streusel. Bake for 20-25 minutes or until center is set.
  • *For cookbook followers use Mary's Baking Mix II and add 1 tsp of xanthan gum.

  • **Pair your favorite fruits and flavorings to create a coffee cake of your own.

All Purpose Gluten-Free Baking Mix - bellaglutenfree


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