Gluten-free blueberry cake

Light and fluffy, this beautiful orange spiced cake is stuffed with juicy blueberries and topped with a sweet icing to create this wonderful gluten-free dessert.
Gluten-free blueberry cakeWoman's Day
1H 25M




1.Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 14cm x 24cm loaf pan with baking paper.
2.In a large bowl, using an electric mixer, beat butter and sugar together, until pale and creamy. Beat in zest.
3.Add eggs, one at a time, beating well after each addition. Add a little of the flour if the mixture begins to curdle.
4.Lightly fold in flour and juice. Fold frozen berries through. Spoon into pan, smoothing top. Sprinkle with extra sugar.
5.Bake 55-60 minutes, until cooked when tested with a skewer. Cool in pan 10 minutes. Lift onto a wire rack to cool completely.
6.To make icing: sift icing sugar into a bowl. Add butter and water. Beat well until smooth. Spread over cake. Sprinkle with coconut and top with fresh blueberries.

Always use pure icing sugar if you are gluten-intolerant-not icing-sugar mixture, which contains a little cornflour to help prevent lumps.


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