Gluten Free Lemon Blueberry Cake
"There are a few desserts that just say summer to me. Lemon cake is one of them, and this gluten free lemon blueberry cake is the layer cake of my summer … more »..."
INGREDIENTS
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For the cake
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2 cups (280 g) all purpose gluten free flour (I used my Better Than Cup4Cup blend)
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1 teaspoon xanthan gum (omit if your blend already contains it)
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1/4 cup (36 g) cornstarch
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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3/4 teaspoon kosher salt
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3/4 cup (150 g) granulated sugar
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Zest of 2 lemons, finely grated
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1/2 cup (109 g) packed light brown sugar
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12 tablespoons (168 g) unsalted butter, at room temperature
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3 eggs (180 g, out of shell) at room temperature, beaten
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1 teaspoon pure vanilla extract
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1/4 cup (2 fluid ounces) freshly-squeezed lemon juice (from about 2 medium-size lemons)
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3/4 cup (180 g) sour cream, at room temperature
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1 1/4 cups (150 g) fresh blueberries, tossed with 1 teaspoon cornstarch
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Lemon Buttercream Frosting
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16 tablespoons (224 g) unsalted butter, at room temperature
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3 1/2 to 4 cups (400 to 460 g) confectioners’ sugar
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1/2 teaspoon kosher salt
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3 to 4 tablespoons freshly squeezed lemon juice (from about 2 medium-size lemons)
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Rich Lemon Glaze
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2 to 2 1/2 cups (230 to 290 g) confectioners’ sugar
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1/8 teaspoon kosher salt
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3 tablespoons freshly squeezed lemon juice (from about 1 large lemon)
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2 tablespoons (28 g) unsalted butter, at room temperature
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More fresh blueberries for decorating
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