Gluten Free Blueberry Cake

Gluten Free Blueberry Cake
< id="zlrecipe-ingredients-list">< id="zlrecipe-ingredient-0" class="ingredient" itemprop="ingredients">1 cup brown rice flour < id="zlrecipe-ingredient-1" class="ingredient" itemprop="ingredients">1/4 cup tapioca flour < id="zlrecipe-ingredient-2" class="ingredient" itemprop="ingredients">1/4 cup potato starch < id="zlrecipe-ingredient-3" class="ingredient" itemprop="ingredients">3/4 tsp xantham gum < id="zlrecipe-ingredient-4" class="ingredient" itemprop="ingredients">1/3 cup icing sugar < id="zlrecipe-ingredient-5" class="ingredient" itemprop="ingredients">zest from 1 lemon < id="zlrecipe-ingredient-6" class="ingredient" itemprop="ingredients">1/2 cup coconut oil < id="zlrecipe-ingredient-7" class="ingredient" itemprop="ingredients">1 egg < id="zlrecipe-ingredient-8" class="ingredient" itemprop="ingredients">juice from 1 lemon < id="zlrecipe-ingredient-9" class="ingredient" itemprop="ingredients">1 cup milk (any kind) < id="zlrecipe-ingredient-10" class="ingredient" itemprop="ingredients">1 1/2 cups fresh or frozen blueberries< id="zlrecipe-instructions-list" class="instructions">< id="zlrecipe-instruction-0" class="instruction" itemprop="recipeInstructions">Preheat oven to 350F. < id="zlrecipe-instruction-1" class="instruction" itemprop="recipeInstructions">Lightly spray an 8x8" pan with cooking spray, and line with wax paper. < id="zlrecipe-instruction-2" class="instruction" itemprop="recipeInstructions">In a large bowl, combine brown rice flour, tapioca flour, potato starch, xantham gum, icing sugar and lemon zest. < id="zlrecipe-instruction-3" class="instruction" itemprop="recipeInstructions">Cut in coconut oil until mixture resembles coarse crumbs. < id="zlrecipe-instruction-4" class="instruction" itemprop="recipeInstructions">In medium bowl, whisk together egg, lemon juice and milk. < id="zlrecipe-instruction-5" class="instruction" itemprop="recipeInstructions">Pour over dry mixture, and stir quickly to combine until just moistened. < id="zlrecipe-instruction-6" class="instruction" itemprop="recipeInstructions">Fold in fresh blueberries. Pour into prepared pan, and spread evenly. < id="zlrecipe-instruction-7" class="instruction" itemprop="recipeInstructions">Bake 25 - 30 minutes, until cake springs back when touched. It should not jiggle, and it will begin pulling away from the sides of the pan. < id="zlrecipe-instruction-8" class="instruction" itemprop="recipeInstructions">Enjoy with Whipped Coconut Cream https://soulchange.co/2017/11/632/

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