Keyword: Blueberry, Gluten Free, Lemon, Red Mountain Resort
Servings: 16
Calories: 384kcal
Courtesy Of: Red Mountain Spa
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
½cupsoftened unsalted butter
½cupplain non-fat Greek yogurt(Spa Index recommends non fat to reduce calories)
2cupsgranulated sugar(Spa Index recommends Splenda Blend to reduce calories)
1teaspoonsalt
4wholeeggs
3cupsCup4Cup™ gluten free flour
½teaspoonbaking soda
½teaspoonbaking powder (low sodium)
1cupbuttermilk(Spa Index recommends low fat to reduce calories)
1teaspoonpure lemon extract
1tablespoonlemon zest
1cupfrozen blueberries
1cuplemon glaze(See recipe below)
Lemon Glaze
2cupspowdered sugar
1 ½tablespoonlemon juice
½teaspoonpure 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.
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