Indulge in this light and airy gluten-free blueberry cake, a symphony of textures and flavors that redefines what gluten-free baking can be. Bursting with juicy blueberries and a hint of lemon zest, it's a delightful treat for any occasion.

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray. (5 minutes)

02

Step

In a large bowl, whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt; create a well in the center. (5 minutes)

03

Step

In a medium bowl, whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest. Pour the buttermilk mixture into the well of the flour mixture and gently stir until just combined, being careful not to overmix. (5 minutes)

04

Step

In a separate medium bowl, toss blueberries with 1 tablespoon sorghum flour until evenly coated. Gently fold all but 1/2 cup of the blueberries into the batter. Spread the batter evenly into the prepared pan. Sprinkle the remaining 1/2 cup of blueberries on top. Evenly sprinkle cane juice over the blueberries. (10 minutes)

05

Step

Bake in the preheated oven until the cake is golden brown on top and a toothpick inserted into the center comes out clean, approximately 70 to 75 minutes. (70-75 minutes)

06

Step

Allow the cake to cool in the pan for 15 minutes, then carefully remove the outer ring (unmold) and transfer the cake to a wire rack to cool completely. (15 minutes)

For a richer flavor, consider using browned butter instead of canola oil.
If you don't have buttermilk, you can make a substitute by adding 1.75 tablespoons of lemon juice or white vinegar to regular milk, then adding milk to equal 1.75 cups. Let it sit for 5 minutes to curdle slightly before using.
Use a light-colored pan to prevent over-browning of the cake.
If the top of the cake starts to brown too quickly, tent it loosely with foil during the last 20 minutes of baking.