The best gluten-free blueberry bundt cake
Updated: Jan 21, 2021
The main challenge with gluten-free baking, if you ask me, is managing to keep your cake soft and fluffy despite the lack of gluten. That’s why when you finally find a good recipe you want to make sure you save it so you can bake it again, and again, and again.
A while back I found a recipe for a gluten-free vanilla bundt cake from @glutenfriagodsaker which looked amazing. Curious as I am, I absolutely had to try it, but of course with my own twist. The result is a bunt cake that is so soft and moist people will find it hard to believe it's actually gluten-free. Easy also to bake a lactose-free version by switching the butter and milk to lactose-free versions.
𝒯𝒽𝑒 𝒷𝑒𝓈𝓉 𝑔𝓁𝓊𝓉𝑒𝓃-𝒻𝓇𝑒𝑒 𝒷𝓁𝓊𝑒𝒷𝑒𝓇𝓇𝓎 𝒷𝓊𝓃𝒹𝓉 𝒸𝒶𝓀𝑒
3 dl (300 gr) caster sugar 2 tsp psyllium husks 2 tsp baking powder 2 tsp vanilla sugar (or 1,5 tbs vanilla extract) 1,5 dl (120 gr) potato starch 2 dl (120 gr) gluten-free flour mix 75 gr butter 1 dl milk 3 dl blueberries, frozen or fresh Whip eggs and sugar until white and fluffy. Melt the butter, then add the milk to it and bring it to edge of boiling.
Add all dry ingredients, plus the butter-milk mix to the eggs and mix carefully until you have a smooth batter. Lastly, add the blueberries and pour in the cake form of your choice.
Bake in a static oven at 180 degrees celsius for 30-40 minutes. Tips: if you are using fresh blueberries, use 2 tbsp of the potatoes starch amount to toss them before you add them to the batter to help them float. In my cake I had frozen berries, which tend to get assembled in the bottom of the cake form..