Gluten-Free Blueberry Lemon Bundt Cake
This Gluten-Free Blueberry Lemon Bundt Cake is a simple, wholesome dessert, a healthier twist on a classic treat. Gluten-free and also refined sugar-free, naturally sweetened with honey, this cake has a cozy, natural sweetness that goes perfectly with the juicy blueberries in every slice.
Ingredients
- 2 cups (200g) oats , processed into fine flour
- 1 ½ cup (150g) almond flour
- 2 ½ tsp (10g) baking powder
- 1 tsp (5g) salt
- 1/2 cup (110g) butter , at room temperature
- 1/3 cup (120g) honey/maple syrup
- 1/3 cup (80g) vegetable oil
- 4 eggs
- 1 tsp (5g) vanilla extract
- 2 tbsp lemon zest (zest from two lemons)
- 1 cup (240g) buttermilk
- 2 cups (200g) fresh or frozen blueberries
- 1 tbsp (10g) oat flour , to toss the blueberries
Instructions
- Preheat the oven to 350F (180C). Butter and dust with oat flour a 9 or 10-inch (23-25cm) Bundt pan.
- In a medium bowl whisk oat flour, almond flour with salt and baking powder. Set aside.
- In another bowl, add honey, butter, vanilla extract and vegetable oil, and mix until creamy.
- Incorporate eggs one at a time.
- Add lemon zest and mix to combine.
- With the mixer on low, gradually incorporate the oat flour mixture alternating with the buttermilk, until all is well incorporated.
- In a medium bowl, toss the blueberries with a tablespoon of oat flour.
- Add the blueberries to the batter.
- Gently fold them in to incorporate into the batter.
- Pour the batter into the prepared pan.
- Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. If browns too fast, you can cover it with aluminum foil and continue baking.
- Allow the cake to cool slightly in the pan on a cooling rack for about 10 minutes.
- Invert onto a serving platter. Serve warm or cold. Enjoy!
Nutrition
Serving: 1 serving out of 12Calories: 360kcalCarbohydrates: 26.3gProtein: 9.9gFat: 25.2gSaturated Fat: 8gCholesterol: 145mgSodium: 243mgPotassium: 332mgFiber: 3.7gSugar: 11.8gCalcium: 122mgIron: 2mg