Gluten-free lemon and blueberry cake

We’ve got a gluten-free treat that’s perfect for morning or afternoon tea. Packed with lemon and blueberry, this syrupy cake is a must-try.

12

15m

Note: + Cooling time

45m

Ingredients

  • Rice flour, to dust
  • 170g butter, softened
  • 2/3 cup (150g) caster sugar
  • 1 tbs finely grated lemon rind
  • 2 Coles Australian Free Range Eggs
  • 1 1/3 cups (215g) gluten-free self-raising flour
  • 2/3 cup (190g) Greek-style yoghurt
  • 125g fresh or frozen blueberries

Lemon syrup

  • 2 tbs lemon zest
  • 1/4 cup (60ml) lemon juice
  • 1/2 cup (110g) caster sugar

Method

STEP 1

Preheat oven to 180°C. Grease a 20cm baba or ring pan. Dust with rice flour.

STEP 2

Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in the self-raising flour, yoghurt and blueberries until combined. Spoon into prepared pan. Smooth the surface.

STEP 3

Bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a wire rack.

STEP 4

Meanwhile, to make the lemon syrup, combine lemon zest, lemon juice, sugar and 3/4 cup (185ml) water in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 mins or until syrup thickens. 

STEP 5

Place the warm cake on a serving platter with a lip. Carefully pour hot syrup over the cake.

Serve with extra Greek-style yoghurt and blueberries.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.