This lemon-blueberry cake is easy to make. It’s not only gluten free, it’s dairy free and great for Passover (Pesach) also. I use a combination of glutinous rice flour (sweeter than regular rice flour and awesome for baking), potato starch and tapioca starch. Because so many are allergic to sorghum flour, you won’t find this in any of my recipes. You’ll see this recipe is written in grams. Baking is a science, therefore everything must be measured exact to come out tasting delicious.
72 grams oil (I use grapeseed oil)
333 grams sugar
2 large eggs, beaten
180 grams flour – 145 grams glutinous rice flour, 30 grams potato starch, 5 grams tapioca starch
6 grams baking powder
72 grams orange juice (I like the orange juice with “some pulp” for extra texture)
20 grams lemon juice
lemon or orange rind (optional)
1/2 pint blueberries (if using frozen blueberries, use 65 grams of orange juice instead)
Preheat the oven to 350 degrees. Coat a Pyrex brownie pan with cooking spray (I use coconut spray)
Mix the oil and sugar together.
Add the beaten eggs to the mixture.
Measure out the flour combination in a separate bowl as follows:
Weigh the rice flour, then remove 2 grams to coat the blueberries. Next adjust the scale to deduct the 2 grams of rice flour before adding the potato starch, tapioca starch, baking powder and salt.
In a separate bowl, coat the blueberries with the 2 grams of the rice flour. Set aside.
Add the remaining ingredients to the flour combination in this order: orange juice, lemon juice, rind.
Using a spatula, add in the blueberries.
Pour into brownie pan and bake for 40 minutes. Test various places on the cake to make sure when you insert either a knife or cake tester it comes out clean.
Remove to rack and cool for 10 – 15 minutes before removing from pan. Place on dish and cover up.