It is now officially summer! We have survived the dreary winter days and stormy spring nights; so now it is time to celebrate the long-awaited sun. In the South, the warm summer weather has already provided us with one of its most wonderful seasonal treats: the blueberry. So let’s celebrate the sweet gift of the season with a classic summery combination: introducing Blueberry Lemon Cake.
This dessert is exceptional on so many levels. First of all, the cake itself is deliciously toothsome. It has a wonderfully soft and tender texture due to the use of Greek yogurt in its base, but the flavor is actually more akin to a butter cake. It is rich and sweet with a vibrant citrus-y note from the addition of lemon zest. Think of your favorite lemon pound cake, but without any of the density. That is exactly what this cake is like. Finally, a fresh blueberry swirl, which needs hardly any added sugar, imparts both a fruity surprise and an attractive look to finish off this incredible treat. There is no way a cake this tasty can be gluten-free. But it is!
Perhaps the only thing that would make this cake even better would be a pitcher of iced tea and a good book. Doesn’t that sound like perfection? Yes, I do believe summer has finally arrived. And now you have the perfect way to celebrate!
Blueberry Lemon Cake
Yield: 1 9×5-inch loaf
1 ½ cups GF Flour Mix*
1 cup + 1 Tablespoon sugar
2 teaspoons baking powder
¾ teaspoon xanthan gum
¼ teaspoon salt
1 Tablespoon lemon zest
½ cup Greek yogurt**
½ cup butter, melted
¾ cup blueberries
Preheat oven to 350°F. Spray a standard (9×5-inch) loaf pan with cooking spray and line with parchment paper.
In a food processor, purée the blueberries and 1 Tablespoon sugar. Process until the mixture is smooth, and adjust sweetness according to personal preference. Set purée aside.
In a medium-sized bowl, whisk together flour mix, remaining sugar, baking powder, xanthan gum, and salt.
In the bowl of a stand mixer or using a hand mixer, whisk together the yogurt, butter, eggs and lemon zest until creamy and evenly incorporated. Add in the flour mixture in three separate additions, mixing thoroughly between each. Once all the flour is added, the batter should be very thick and smooth.
Using a rubber spatula, spread half of the cake batter into the prepared pan. Evenly cover the batter with approximately half of the blueberry purée, leaving a ½-inch border around the edges (the mixture will spread out as you add the remaining batter on top). Add the last of the cake batter and carefully spread out with a spatula to cover blueberry purée. Dot top of cake with remaining purée (you can use as little or as much as you see fit ). Using a skewer inserted halfway in the cake, swirl the blueberry into the batter to create a marbled effect.
Bake for 40-45 minutes, or until top is golden and a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool completely in pan before removing and serving.
*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
**I used homemade whole-milk yogurt and drained it in a cheesecloth-lined strainer set over a bowl for a few hours.