Gluten Free Lemon Blueberry Cake
This flavorful gluten free lemon blueberry cake features local Oregon products found at Market of Choice.
Servings: 15
Ingredients
- FOR THE CAKE:
- ½ Cup Salted Butter, room temperature
- 1 ½ Cups Graulated Sugar
- 3 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 tablespoon Pure Lemon Extract
- 1 teaspoon Salt
- 3 teaspoon Baking Powder
- 2 ¼ Cups Josies Gluten Free All Purpose Mix
- ¾ Cup Whole (or 2%) Milk
- FOR THE FROSTING:
- 1 Cup Salted Butter, room temperature
- 2 ½ Cups Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Pure Lemon Extract
Instructions
- Preheat your oven to 350°. Butter and flour or spray three 6” inch pans {or two 8” or 9” pans}, and set aside.
- In a medium size bowl, combine the butter and sugar. Mix well, about 30 seconds. Add eggs and extracts, mixing until they are incorporated, about another 20 seconds. Add salt, baking powder, and gluten free mix. Mix until just incorporated. Add milk and give it another mix until just blended. Do not overmix as this could cause the cake to sink in the middle during baking.
- Divine batter evenly between 3 pans. Bake for 25-30 minutes, or until a toothpick comes out clean and the edges are a golden brown. Cool completely.
- Make the frosting: With a standing or hand mixer, mix butter until creamy, about 30 seconds. Add vanilla, powdered sugar, and both extracts, then mix until well incorporated, about 30 more seconds. If the frosting is too thick you can add a splash of heavy cream, and beat for about 20 more seconds.
- Spread or pipe onto cooled cake. Add blueberries in between layers of cake and on top for decor. Store any leftovers covered at room temperature for up to three days. Enjoy!