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This Gluten-Free Blueberry Bundt Cake isn’t just a dessert—it’s created to satisfy sweet cravings and dietary needs waking up feelings of warmth and nostalgia. Imagine a slice of moist, fluffy cake studded with plump blueberries, flavored with cinnamon, and a hint of orange zest topped with fresh blueberry-orange glaze.
Gluten-Free Blueberry Bundt Cake: Key Ingredients
Fresh Blueberries:
Packed with natural sweetness and juiciness.
Moisture:
A blend of butter, olive oil, sour cream, orange juice, and milk ensures a perfect moist texture.
Gluten-Free Flour Blend:
A precise mix that mimics traditional flour’s consistency, making it suitable for those with gluten sensitivities. I used this gluten-free flour blend in the recipe.
Almond flour:
Adds nutty flavor, protein, fiber, and extra moisture
Orange Zest and Juice:
Infuses a citrusy zing that complements the blueberries.
Cinnamon: Enhances the overall taste by providing a balanced sweetness and a gentle kick of spice, complementing the fruity flavors of blueberries and the citrusy brightness of orange zest.
Recipe Details – 4 Easy Steps
This bundt cake recipe is basic and easy to whip up
Toss the blueberries with sugar, cinnamon, and orange zest.
Cream the butter olive oil and sugar. Add remaining wet ingredients and mix to combine.
Whisk the dry ingredients and mix with the wet mixture
Stir in cinnamon blueberries and bake. DONE!
The blueberry-orange glaze (optional)
For this gluten-free blueberry bundt cake, I wanted some extra deliciousness so I created a fresh blueberry-orange glaze. To make the glaze, mix orange juice, blueberry juice and powdered sugar until smooth.
Gluten-Free Blueberry Bundt Cake: Keys to Success
Room Temperature Ingredients: Ensure eggs, butter, sour cream, and milk are at room temperature for seamless blending.
Proper Pan Prep: Generously grease the bundt pan and sprinkle with sugar to prevent sticking and ensure easy release after baking.
Even Distribution: Gently fold in the cinnamon-dusted blueberries to evenly distribute without deflating the batter.
Removing from the pan:Rest the cake for 30 minutes before transferring to a plate.
Nutritious and Delicious
Fresh Blueberries: These little berries are nutritional powerhouses, packed with antioxidants that help combat oxidative stress and inflammation. They’re also rich in fiber, which supports digestive health and helps maintain steady blood sugar levels.
Olive Oil: Known for its heart-healthy benefits, olive oil provides a dose of monounsaturated fats that can help reduce the risk of heart disease. It also adds a subtle fruity note to the cake, enhancing its overall flavor.
Orange Zest and Juice: Beyond adding a vibrant citrus flavor, orange zest contains essential oils that contribute to its anti-inflammatory and antioxidant properties. The vitamin C in orange juice boosts immunity and supports skin health.
Almond Flour: Made from ground almonds, almond flour is gluten-free and offers a good source of healthy fats, protein, and fiber. It also provides vitamin E, an antioxidant that helps protect cells from damage.
How To Make Fresh Blueberry Juice
To make approximately 1 tablespoon of blueberry juice, here’s a simple method:
Take a handful of fresh clean blueberries
Place blueberries in a small bowl or cup.
Use a fork or a small spoon to mash the blueberries until they release their juice.
Strain the mashed blueberries through a fine mesh sieve, pressing down with the back of a spoon to extract as much juice as possible
Serving Suggestions and Storage:
Elevate with Cream: Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Breakfast Delight: Start your day by pairing a slice with a cup of yogurt or a side of fresh fruit.
Energy Snack: This nutritious cake is excellent as a pick-me-up snack after a workout.
Storage Tips for Lasting Freshness: Keep the cake in an airtight container at room temperature for up to three days to maintain its freshness. If you plan to keep it longer, refrigerate it—but be sure to bring it back to room temperature before serving to restore its texture and flavor.
Final Thoughts:
Whether catering to gluten sensitivities or simply craving a healthier dessert, this Gluten-Free Blueberry Bundt Cake is a great choice. It is moist and flavorful with wholesome ingredients making it a winner for any occasion, from family gatherings to a single slice of sweet comfort.
This Gluten-Free Blueberry Bundt Cake recipe is a great example of how gluten-free baking is just as delicious as traditional recipes with gluten. The almond flour adds a subtle nuttiness and richness, while the combination of wet ingredients ensures a cake that’s tender yet sturdy. The cinnamon-coated blueberries and orange zest provide bursts of flavor and juiciness in every bite, making each slice exceptionally tasty from start to finish.
Enjoy the flavors of summer and treat yourself to a slice—you won’t be disappointed!
Preheat oven to 350 F and generously grease a 10-cup bundt pan with butter and sprinkle with 1 tablespoon of sugar
2.
Toss blueberries with 1/4 cup less 1 tablespoon of sugar, cinnamon, and orange zest, and set aside
3.
In a large bowl, beat butter, olive oil, and 1 cup of sugar until creamy. Add one egg at a time, beating in between until fluffy. Add sour cream, milk, 1/4 cup of orange juice, and vanilla. Whisk to combine
4.
In a separate bowl, whisk both flours, baking soda, and salt. Add the dry ingredients to the wet mixture and using a spatula mix to combine. Gently stir in cinnamon blueberries
5.
Pour batter into bundt pan, then tap the pan to spread the batter evenly.
6.
Bake for 60 minutes, or until a toothpick inserted in the center comes out clean
7.
Cool in the pan for 30 minutes, then gently loosen the edges if needed, and invert onto a plate
8.
For the optional glaze: whisk ingredients until smooth, adjusting sugar as needed for desired consistency. Drizzle over the cooled cake. Or dust the cake with powdered sugar
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