blueberry muffin cake (gluten free)

How To Make blueberry muffin cake (gluten free)

• 1

  Place a rack in the center of the oven and preheat the oven to 350. Lightly mist two 9 inch round cake pans with vegetable oil spray. Trace the bottom of one of the cake pans onto 2 pieces of parchment paper, then cut along the trace marks. Place on circle of parchment paper in the bottom of each of the prepared cake pans.
• 2

  Make the crunchy topping: Place the brown sugar and 1/4 cup of soy flour in a small bowl and stir to combine. Cut the butter into 1 inch pieces and, using two sharp knives or a pastry blender, cut the butter into the sugar mixture until it is crumbly. Fold in the pecans. Spoon half of the topping mixture into each of the prepared cake pans, dividing it evenly between them and spreading it out evenly across the bottoms of the pans. Set the pans aside.
• 3

  Make the cake: Rinse and pat the lemon dry with a paper towel, then grate 1 heaping 1 teaspoon of the yellow zest onto a plate. Cut the lemon in half and squeeze the juice through a fine sieve, discarding the seeds. Place 2 tablespoons of lemon juice in a small mixing bowl and set it aside for the glaze. Measure 1 tablespoon of the remaining lemon juice and place it and the zest in a large mixing bowl.
• 4

  Rinse and drain the blueberries, then pat them dry with paper towels. Measure 1 1/2 cups of the berries and toss them with the soy flour. Set these blueberries aside. Set aside the remaining 1/2 cup of blueberries for a garnish.
• 5

  Place the cake mix and pudding mix in the large bowl with the lemon zest and juice and stir to combine. Add the yogurt, oil, milk, eggs, and vanilla and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula.
• 6

  Increase the mixer speed to medium and beat the batter until smooth, 1-1 1/2 minutes longer, scraping down the side of the bowl again, if needed. Fold in the 1 1/2 cups of blueberries. Divide the batter evenly between the 2 prepared cake pans, being careful not to disturb the topping and smoothing the tops with the rubber spatula. Place the pans in the oven side by side.
• 7

  Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 19-24 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack and let them cool completely, topping side up, about 20 minutes longer.
• 8

  Meanwhile, make the glaze: Add the powdered sugar to the reserved lemon juice and whisk until smooth, adding a little water or more lemon juice until the glaze is smooth but still runny enough that it will slowly drip down the side of the cake.
• 9

  To assemble the cake, peel off and discard the parchment paper circles. Transfer one cake layer, topping side up, to a serving plate. Using a spoon, drizzle half of the glaze over the cake and allow it to drip over the edge. Place the second layer, topping side up, on top of the first layer and drizzle the remaining glaze over it. Garnish the top of the cake with the reserved 1/2 cup of blueberries.
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