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.
Serves1212
Cook time45 mins45 minutes
Prep time15 mins15 minutes, + Cooling time
+ Cooling time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
