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Gluten Free Recipes >
Blueberry and Lemon Cake
This one is heavily adapted from a recipe originally published in the Waikato Times. It makes a beautiful moist cake. Yum!!
- 100g butter
- 1/2 cup sugar
- 2 tsp grated lemon rind
- 3 eggs
- 320g Gluten Free Goodies Cake and Biscuit mix
- 3 tsp Gluten Free Goodies Baking Powder
- 1 cup milk
- 1 cup blueberries (fresh or frozen)
Syrup
- 1/2 cup sugar
- 1/2 cup lemon juice
- Melt together to dissolve the sugar
Cream butter and sugar, then add the lemon rind
Add eggs, one at a time, beating well after each addition.
Fold in the flour and baking powder, alternating with the milk.
Add half the blueberries and gently mix.
Spread the mix in a 23cm round tin, preferably with a springform base.
Sprinkle the remaining blueberries evenly over the top of the mixture.
Bake at 180C for 45 minutes or until golden and firm and a skewer comes out clean.
Leave in the tin for 5 to 10 minutes. During this time, drizzle the sugar and lemon juice syrup over the hot cake. You may not want to use all the syrup mix – I usually use about 2/3 of it.
Turn out on to a cake rack to cool.
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