Gluten Free Blueberry Lemon Bundt Cake
This is a tasty Blueberry Lemon Bundt Cake created by the chefs at Utah’s Red Mountain Spa. It uses Cup4Cup brand gluten free flour, fresh or frozen blueberries, and tangy lemon, to create a simple dessert, or a sweet breakfast treat.
Servings: 16
Calories: 384kcal
This is a tasty Blueberry Lemon Bundt Cake created by the chefs at Utah's Red Mountain Spa. It uses Cup4Cup brand gluten free flour, fresh or frozen blueberries, and tangy lemon, to create a simple dessert, or a sweet breakfast treat.
Ingredients
- 1/2 cup softened unsalted butter
- 1/2 cup plain non-fat Greek yogurt (Spa Index recommends non fat to reduce calories)
- 2 cups granulated sugar (Spa Index recommends Splenda Blend to reduce calories)
- 1 teaspoon salt
- 4 whole eggs
- 3 cups Cup4Cup™ gluten free flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder (low sodium)
- 1 cup buttermilk (Spa Index recommends low fat to reduce calories)
- 1 teaspoon pure lemon extract
- 1 tablespoon lemon zest
- 1 cup frozen blueberries
- 1 cup lemon glaze (See recipe below)
Lemon Glaze
- 2 cups powdered sugar
- 1 1/2 tablespoon lemon juice
- 1/2 teaspoon pure lemon extract
Instructions
Cake
- Preheat oven to 325°F.
- In a countertop stand mixer (or mixing bowl with electric hand mixer) cream together butter, sugar and salt until light and fluffy.
- Scrape down bowl during the creaming process.
- Add yogurt and eggs one at a time.
- Sift together dry ingredients and add to butter mixture on slow speed. Do not over mix.
- Mix in buttermilk, lemon extract and lemon zest.
- Fold in blueberries.
- Pour into buttered floured bundt pan.
- Bake for 1 hour 15 minutes, or until a toothpick or wooden skewer comes out clean.
- Cool and top with lemon glaze.
- Cut into 16 slices.
Lemon Glaze
- Sift powdered sugar and blend with liquids.
- Top cake with glaze.
Spa Index Kitchen Notes
There are many gluten free flours. For best results, Red Mountain Spa recommends Cup4Cup™ brand gluten free flour.
The nutrition is provided by Red Mountain. Their recipe seemingly used regular sugar and full fat ingredients as there was no distinction and the counts line up with that implication.
You are able to reduce the calories by as much as 25% by using Splenda Blend for Baking, nonfat Greek Yogurt, and reduced calorie buttermilk.
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Slice | Calories: 384 kcal (19%) | Carbohydrates: 67 g (22%) | Protein: 5 g (10%) | Fat: 5 g (8%) | Fiber: 1 g (4%)
You can certainly enjoy this with regular, flour, of course. It’s good without the lemon glaze, as well, for a cup of tea, breakfast, or dessert. Just add more lemon zest to the cake batter.