Gluten Free Lemon Berry Bundt Cake
Gluten Free Lemon Berry Cake
As Spring eagerly flirts with the ebbing winter it is this time of year that flavors like blueberry, blackberry and lemon quench your taste for warm weather. My friend Christina asked me to create a gluten free recipe we could enjoy on our next play date. Challenge accepted with this gluten free lemon berry bundt cake. Blueberry, blackberry and lemon are vibrant as they caress the palette while basil offers a surprising peppery finish. Yep, these four flavors marry together in a symphony of yumminess within the confines of a bundt cake. Additionally, the sweet and tangy cream cheese frosting ties this deliciously dense cake beautifully together.
Cooking Time: 50-55mins
Cooking Temp: 350 degrees
Ingredients:
4 T softened butter
⅓ c sour cream
¾ c granulated sugar
1 t vanilla
1 egg
¼ c lemon juice
¾ c milk ( you may need an additional ¼ c water depending on your type of flour)
2 c gluten free flour + 2 T( I highly recommend King Arthur Gluten Free Flour)
3 t baking powder
½ t salt
1 t dried basil
½ c frozen wild blueberries
½ c fresh blackberries
4 oz whipped cream cheese
⅓ c powdered sugar
2 T lemon juice
2 T milk
Cake Steps:
- Begin by preheating the oven to 350 and prepare a bundt pan with none stick spray, set aside.
- In a large bowl cream together the softened butter, sour cream and sugar until well mixed.
- Add the vanilla and egg, whisking briskly.
- Incorporate, the lemon juice and milk stir, then add the flour, baking powder, salt and basil. Be sure to scrape the sides and bottom of the bowl to ensure the batter is fully mixed.
- Pro Tip: Toss the frozen blueberries and blackberries in the reserved 2 T of gluten free flour. This will distribute the fruit evenly throughout the cake. Fold in the flour fruit into the batter.
- Pour the mixture into the prepared dish and bake 50-55 minutes
- Allow the cake to cool fully before turning out onto a cake plate.
Icing Steps:
Place the cream cheese, powdered sugar, lemon juice and milk in a dish. Using a whisk or hand mixer, mix on high until desired icing consistency is reached. Once the cake is fully cooled, drizzle the icing generously over the top of the cake.
-Patience
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