Gluten Free Blueberry Cake

25 minutes + 1 hour Serves 12

Ingredients

  • 250g butter, softened
  • 2/3 cup caster sugar, plus 1 Tbsp extra
  • Zest of 1 orange, finely grated
  • natural spca eggs half dozen free range, 6pk
  • 1 3/4 cups gluten-free self-raising flour
  • 1/2 cup freshly squeezed orange juice
  • 1 cup frozen blueberries
  • desiccated coconut, to decorate
  • fresh blueberries, to decorate
  • Icing
  • 1 cup pure icing sugar
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Method

  • 1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 14cm x 24cm loaf pan with baking paper.

  • 2. In a large bowl, using an electric mixer, beat butter and sugar together, until pale and creamy. Beat in zest.

  • 3. Add eggs, one at a time, beating well after each addition. Add a little of the flour if the mixture begins to curdle.

  • 4. Lightly fold in flour and juice. Fold frozen berries through. Spoon into pan, smoothing top. Sprinkle with extra sugar.

  • 5. Bake for 55-60 minutes, until cooked when tested with a skewer. Cool in pan for 10 minutes. Lift onto a wire rack to

  • cool completely.

  • 6. To make icing: sift icing sugar into a medium sized bowl. Add 10g butter and 1 Tbsp hot water. Beat well until smooth. Spread all over cake. Sprinkle with coconut and top with fresh blueberries.

  • Tip: Always use pure icing sugar if you are gluten-intolerant instead of icing sugar mixture, which contains a little cornflour to help prevent lumps.

  • PER SERVE

  • • Energy 1300Kj • Protein 2g • Total Fat 19g • Saturated Fat 12g • Carbohydrates 34g • Sugars 16g • Sodium 319mg

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