Gluten Free & Dairy Free Blueberry & Vanilla Bundt Cake with Lemon Drizzle
Baking isn’t just about the action of making food. For some baking is therapy, a way to unwind from life; others, it’s wrapped in memories, memories of baking together memories of receiving baked items at special occasions. For me, I can’t think about a blueberry cake in a Bundt tin without thinking of my late Dad.
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He loved to bake a blueberry cake for special occasions especially birthdays. They were always so delicious that there aren’t really many photos of the blueberry cake still intact. The image below is one he made for my daughter for her birthday half eaten.
When he passed, I kept one of his Bundt tins that he used to make blueberry cakes. This year to mark his birthday I made a blueberry cake using the his tin. There was a little variation as my daughter really wanted to add some vanilla to the blueberry and some lemon flavour too.
Therefore what you’ll find in this blog post is a recipe for a gluten-free, dairy free blueberry and vanilla Bundt cake with lemon drizzle, we chatted about Dad/ Gaga (Grandad) as we baked and chatted some more as we devoured the cake! I’d really love to turn this into an annual tradition, a sweet way to keep the blueberry Bundt cake alive and the memories. Do you have any special recipes that you make?
Ingredients
For the cake
- 350g of gluten free flour – I used this one
- 2 tsp of baking powder
- 1 tsp of salt
- 225g of dairy free spread – I used Flora Original
- 200g of caster sugar – I used golden caster sugar
- 150g of light brown sugar
- 3 large eggs and one yolk all beaten together
- 1 tbsp of vanilla extract
- 200ml of dairy free milk – I used this one that’s soya based
- 150ml fresh blueberries
For the icing
This icing is a super sharp and sweet drizzle for your cake. Just how my daughter loves it. If you’d like something a little less sweet then add a little dairy free cream substitute to help temper the sweetness. You can always reduce the amount of lemon zest and the amount of lemon juice as well if you’d rather not have the icing so tart.
- 200g of icing sugar
- zest of 2 lemons
- juice of 1-2 lemons (depending upon how sharp you like it)
You need a Bundt tin – mine is 23.5cm diameter
Bake for 50 minutes on 180 (160 fan). I turned the tin after 25 mins as sometimes my oven can cook a little unevenly. I then checked again after the 40 minute mark but it took 50 minutes to cook through.
Recipe – How to Bake
- Preheat your oven.
- Grease the tin – I had a tricky time with my tin and it certainly didn’t come out easy. I sprayed oil to grease as I thought this might be better with the grooves of the tin plus dusted with flour. I’m going to try spraying with oil again but also just before I add in the mixture I’m going to grease with some dairy free spread too and see if that helps. If you have any tips let me know!
- Weigh out the flour, baking powder and salt, mix and put to one side (I’m naughty I don’t sieve).
- Cream the butter and both sugars together. I used an electric mixing bowl but you could use electric whisk or do it by hand. I whisked for about 4 minutes.
- Add in half of your beaten eggs. You want them to be well combined and the mixture starts to look more plump.
- Add the remaining egg mixture and the vanilla extract.
- You need to keep scraping down the mixture from the sides of the bowl to ensure it’s all combined.
- Next add the flour mixture you set aside a little at a time alternating with a little of the milk until everything is combined.
- Transfer some of the mixture to your greased tin. I added about 2/3 of the mixture to the tin then place the blueberries in a layer around the tin. Add the remaining mixture to cover the blueberries.
- Pop in the oven for up to 50 minutes – I’d recommend turning once.
- When a skewer comes out clean the cake is done. Leave the cake to cool in the tin for around 45 minutes and then turn out.
Personally, I think this cake is best served still a little warm. Drizzle on your lemon icing mixture if you’d like a sharp, sweet hit – my daughter’s favourite part!
