Gluten-Free Blueberry Lemon Bundt Cake with Chocolate Drizzle
Discover the ultimate gluten-free blueberry lemon Bundt cake recipe, complete with a rich chocolate drizzle. Moist, flavorful, and easy to bake, this is a dessert you'll love!
Ingredients
Bundt Cake
- 3 sticks butter softened
- 1 cup granulated sugar
- 5 eggs
- 1 tablespoon vanilla extract
- 3 cups gluten free flour blend with xanthan gum
- 5 tablespoons arrowroot powder or cornstarch
- 2 ¼ teaspoon baking powder
- 1 teaspoon salt
- ¾ cup buttermilk
- ¼ cup lemon juice
- 1 cup fresh blueberries
Glaze
- 1 cup powdered sugar
- ¼ cup lemon juice
- 2 tablespoons cocoa powder
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan.
- In a large bowl, whisk together gluten-free flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, melted butter, eggs, vanilla extract, and lemon juice.
- Gradually add wet ingredients to dry ingredients, stirring until just combined.
- Gently fold blueberries and lemon zest into the batter.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Mix powdered sugar, lemon juice, and cocoa powder together. Drizzle over the cooled cake.
Nutrition
Serving: 1pieceCalories: 209kcalCarbohydrates: 51gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 70mgSodium: 317mgPotassium: 71mgFiber: 3gSugar: 19gVitamin A: 124IUVitamin C: 4mgCalcium: 94mgIron: 2mg
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