Gluten-Free Lemon Blueberry Cake
Zest lemons into caster sugar.
1
Blend until light and creamy then add eggs and vanilla.
3
Mix until all the eggs are well blended.
4
Add gluten-free flour, ground almonds, baking powder and salt to bowl and mix.
5
Add the flour mix to the rest of the cake batter and mix until well combined.
6
Add in the sour cream and mix well.
7
Add a couple of teaspoons of flour into blueberries to coat.
8
Pour the blueberries into the cake batter and stir in.
9
Divide between 2 cake tins and bake for 30 minutes.
10
For the compote heat blueberries and caster sugar until juicy. Mash slightly then add cornflour mixed with lemon juice to thicken.
11
For the buttercream mix butter and icing sugar until very creamy.
12
Add sour cream, vanilla, salt and lemon zest.
13
Mix until just combined and very creamy.
14
To assemble place one cake sponge on a board and pipe buttercream around the edge. Fill the centre with the compote.
15
Add the second sponge layer then cover the top and sides with buttercream. Scatter blueberries over the top.
16
Visit fromthelarder.co.uk for many more gluten-free cake recipes
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