Friday, July 19, 2013

Lemon Blueberry Cake Recipe

Lemon Cake with Blueberries and Cream Buttercream

This is the birthday cake that I made for me Dad for his birthday last weekend.
Gluten free baking is really a skill. It is much different than regular baking. When you bake gluten free, things can end up really dry, and just fall apart. Or they can be extremely dense and dry. It’s hard to find that happy medium. But after a lot of trial and error….it all of the sudden turns out..
Lemon Cake with Blueberries and Cream Buttercream

This is the most moist gluten free cake that I have made to date. And it all was from scratch too. Another thing about baking gluten free. Things have a tendency to rise, but when you take them out of the oven, they fall right back down. This cake, did not. As you can see, the layers are pretty big. That’s because I prepared myself and made more batter just incase they didn’t rise.

Since it was a birthday celebration, this cake isn’t as “healthy” as it could be. Mostly because of the icing. But hey, when a special occasion comes around, it’s okay to splurge a little ;)
Lemon Blueberry Cake
I used King Arthur’s Gluten Free Multi-Purpose Flour, and I followed their yellow cake recipe, but made a few changes:
  • 3 cups King Arthur Gluten-Free Multi-Purpose Flour
  • 1 teaspoon xanthan gum
  • 1 1/2 cups evaporated cane juice Or use plain white sugar
  • 12 tablespoons shortening
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 pkg. lemon pudding mix
  • 1 tablespoon gluten-free vanilla extract
  • 4 large eggs
  • 1 cup rice milk, at room temperature
1) Preheat the oven to 350°F. Lightly grease two 9″ round cake pan.
2) Whisk together the flour and xanthan gum.
3) In a separate bowl, use an electric mixer to beat together the sugar, shortening, salt, baking powder, lemon pudding(do not make pudding, just use the powder), and vanilla until smooth. beat for 45 seconds at medium high speed until combined. At this stage the batter will be very thick.
4) Scrape the bottom and sides of the bowl. Still using the mixer, beat in the other eggs one at a time; the mixture should become quite fluffy. Scrape the bottom and sides of the bowl again.
5) Continuing to use the mixer, beat in the milk, at low speed, alternately with the dry ingredients, adding about 1/3 of each at a time, and ending with the dry ingredients.
6) Scoop the batter into the prepared pans. Bake the cake for about 25 to 30 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester (or toothpick) inserted into the middle comes out clean. The finished cake’s internal temperature should be 210°F.
7) Remove from the oven, and cool for 5 to 10 minutes before turning out of the pan to cool on a rack.
Makes: two 9″ round cakes
I really think the pudding is the secret ingredient. I have used this recipe for a couple different cakes, and I haven’t gotten the result that I did this time.
Blueberry Buttercream
  • 1 bag of 10x sugar
  • 3 cups fresh blueberries
  • Almond milk(use for desired consistency)
  • 1 cup butter flavored shortening
  • 1 tbsp vanilla
1.) Cream shortening and vanilla together in a mixer. Or use a handheld mixer.
2.) Add sugar, 1 cup at a time. Add milk to keep a smooth consistency.
3.) Once all the sugar is added. Add vanilla.
4.) Add in blueberries one cup at a time. Set mixer on high, so the blueberries get mixed up and they “break” so the frosting has a real blueberry flavor.