I decided it was time to do some baking again and I found Cakes N Bakes gluten free blog – cakesnbakes.wordpress.com.
The recipe on the blog is using cups as measurement so I used an online converter tool to change it to metric:
Blueberry Lemon Cake
Yield: 1 9×5-inch loaf
210g GF Flour Mix*
200g + 1 Tablespoon sugar
2 teaspoons baking powder
¾ teaspoon xanthan gum
¼ teaspoon salt
1 Tablespoon lemon zest
110ml Greek yogurt**
112.5g butter, melted
Preheat oven to 350°F (Gas Mark 4/ 180°c). Spray a standard (9×5-inch) loaf pan with cooking spray and line with parchment paper.
In a food processor, purée the blueberries and 1 Tablespoon sugar. Process until the mixture is smooth, and adjust sweetness according to personal preference. Set purée aside.
In a medium-sized bowl, whisk together flour mix, remaining sugar, baking powder, xanthan gum, and salt.
In the bowl of a stand mixer or using a hand mixer, whisk together the yogurt, butter, eggs and lemon zest until creamy and evenly incorporated. Add in the flour mixture in three separate additions, mixing thoroughly between each. Once all the flour is added, the batter should be very thick and smooth.
Using a rubber spatula, spread half of the cake batter into the prepared pan. Evenly cover the batter with approximately half of the blueberry purée, leaving a ½-inch border around the edges (the mixture will spread out as you add the remaining batter on top). Add the last of the cake batter and carefully spread out with a spatula to cover blueberry purée. Dot top of cake with remaining purée (you can use as little or as much as you see fit ). Using a skewer inserted halfway in the cake, swirl the blueberry into the batter to create a marbled effect.
Bake for 40-45 minutes, or until top is golden and a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool completely in pan before removing and serving.
It was a lovely cake! If anything I could have put more blueberry puree in the cake