Thursday, May 31, 2012

Blueberry Cake, Gluten-Free or Not

Blueberry Cake. Honestly, not something that sounds incredibly appetizing. If I didn't know what it was I might think of some weird blue birthday cake that might taste of artificial blueberry. Yuck. Since I know what it is, however, I can explain that it is actually a delicious combination of a light, fluffy breakfast bread with a crisp, sugary crust with whole, fresh, plump blueberries strewn in for good measure. 

I'm not sure how long someone in my family has been making this cake, but I know for sure my Nana did and my Mom still does. I also know for sure that this is the best batter of anything that has come out of any of our kitchens for 70 years. Given that one of the main ingredient is flour, it is not gluten-friendly. But! My favorite gluten-free cook book, Cooking for Isaiah, has a muffin recipe for Berry Corn Muffins that is very similar to my mom's blueberry cake recipe. I adapted them both to make a gluten-free blueberry corn cake. 

After having eaten this, I think that next time I will eliminate the corn meal entirely to make more of a traditional blueberry cake. Fingers crossed, it will work!

As promised here are the recipes!

Blueberry Corn Cake, Gluten-Free
3/4 cups of white, finely ground, cornmeal
1 cup of all purpose gluten-free flour containing xanthan gum
2 tsp baking powder
3/4 tsp salt
1 1/2 cups blueberries
2 eggs
1/2 cup sugar (more for sprinkling)
1/2 cup milk
1/2 cup vegetable oil

Preheat oven to 375 degrees
Butter and flour a cake pan.
Combine the flour, cornmeal, baking powder and salt.
Add blueberries to coat with flour (so they don't sink to the bottom of the cake when baking)
In separate bowl mix eggs, sugar, milk and oil.
Combine both wet and dry mixtures and pour into pan. (I use a ceramic dish)
Sprinkle with a lot of sugar (I like using large grain sugar for texture) and bake for 25-35 minutes or until a tester comes out clean.
Let cool and enjoy!

Store covered and in refrigerator!

*The cornmeal may be substituted with more gluten-free flour for a more cakey feel. I haven't tested it yet, though, so give it a try and let me know how it comes out!

Blueberry Cake, Traditionally Gluten-Full 

Cream 1/2 cup of shortening with 1 cup of white sugar.
Add two well beaten egg yolks. Carefully add 1/3 cup of milk alternating with the dry ingredients: 1 1/2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon salt.
Beat egg whites and set aside.
Fold egg whites into other mixture with 1 teaspoon vanilla.
Finally add 1 1/2 cups of floured blueberries. This is important so that the blueberries don't sink to the bottom of the cake when baking.
Pour into a buttered and floured cake pan. (I use a ceramic dish)
Sprinkle with sugar.
Bake at 350 degrees for 35-45 minutes.
Let cool and enjoy!

No comments:

Post a Comment