Gluten Free Lemon Blueberry Bundt Cake (Pound Cake) ~ Version 2:

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Gluten Free Lemon Blueberry Bundt Cake (Pound Cake) ~ Version 2:

In a Kitchenaid bowl with the paddle combine on medium speed until creamy:

2 Cups Sugar

1 Cup Melted Unsalted Butter (Slightly cooled)

Scrape Bowl

Add 4 Eggs – 1 at a time beating well after each addition

Add 4 tsp. Vanilla, beat until well mixed.

Add:

Zest of 1 Lemon

¼ Cup Freshly squeezed Lemon Juice

Scrape Bowl

In a medium bowl using a wire whisk combine:

3 Cups Gluten Free Flour (***See Foot Note***)

1 tsp. Xanthan Gum

½ tsp. Salt

2 tsp. Baking Powder

Gradually add the flour blend to the Kitchenaid mixer Alternately with

1 Cup Milk

Beating on low speed until well combined.

Scrape Bowl.

In a small bowl combine:

2 ½ Cups Fresh Blueberries

Sprinkle on a little Gluten Free Flour so the Blueberries do not stick or sink to the bottom.

Gently fold the Blueberries into the batter.

Pour into a Bundt pan that has been sprayed with cooking spray and lightly sprinkled with Gluten Free Flour. Shake around the pan,, tap the pan upside down to remove excess flour.

Bake 350*

For 60 minutes or until a Digital Thermometer, Inserted into the middle of the bread, reaches an internal temperature of 205* then the Cake is done.

Cool in the pan on a wire rack for 10 minutes, then remove the Cake.

Completely cool the cake before you glaze it.

You can either dust it with Confectionery Sugar or make a Glaze.

Glaze: Combine Powdered Sugar, Lemon Juice and Milk to desired thickness, Drizzle over the Cake.

ENJOY!

(***Foot Note***)

You can use the recipe below for Homemade Gluten Free flour mix

or buy a Pre-made Gluten Free Flour Mix

If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,

if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:

cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits

I got this recipe at the Gluten Free Expo

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour

1/4 Cup Bob's Red Mill Gluten Free Potato Starch

2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch

3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour

1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.

(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum

I did not do that, I like to add mine to each recipe individually.

Taylor Pro Kitchen Waterproof Digital Thermometer:

www.taylorusa.com

I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.

Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

http://www.bobsredmill.com/

Camera:

Canon PowerShot SX230 HS

Editor:

Corel ~ Videostudio ProX4 Professional Video Editing Software

Recipe: Adapted from Land O Lakes