As I previously mentioned, my last trip to the library was quite successful. Over the years I have enjoyed Bake From Scratch magazines, and I always look for their books because I know that their recipes are foolproof and delicious.
This time was not an exception. Easy to transform into a gluten-free cake, this Blueberry Muffin Cake has become my son’s breakfast of choice, and with the combination of maple syrup and lemon zest, it gives a flavor that is both deep and bright and that perfectly enhances the fresh blueberries.
ENJOY!
Gluten-free Blueberry Muffin Cake
Course: Recipes, DessertDifficulty: Easy15
minutes50
minutesIngredients
468 g 468 Simona’s Flour Mix – 3 cups plus a Tablespoon for the blueberries
1 1/2 teaspoons 1 1/2 salt
1 teaspoon 1 baking powder
1 teaspoon 1 baking soda
170 g 170 unsalted butter, melted – 3/4 cup
170 g 170 maple syrup – 1/2 cup
3 large 3 eggs
110 g 110 light brown sugar – 1/2 cup
100 g 100 granulated sugar – 1/2 cup
1 teaspoon 1 vanilla extract
120 g 120 Greek yogurt, I used Siggi’s 4% – 1/2 cup
2 Tablespoons 2 glycerin
350 g 350 fresh blueberries – 2 cups
3 Tablespoons 3 turbinado sugar
Directions
- Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl, whisk together melted butter, maple syrup, eggs, brown sugar, granulated sugar, vanilla extract, and zest. Whisk in the yogurt and glycerin. Add flour mixture to butter mixture, and whisk until smooth.
- In a small bowl, toss together the blueberries and 1 tablespoon of flour. Fold the blueberries into batter. Spoon the batter into the prepared pan. Top with turbinado sugar.
- Bake until a wooden pick inserted near center comes out clean, 50 to 55 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 15 minutes, before unmolding. Serve warm or at room temperature.
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