I really like this Blueberry Lemon Bundt Cake that I made from my Secret Recipe Club assignment for this month! Even better, I love that I made it gluten free and with some other substitutions all on my own. This may not seem like that big of a deal, but for me in my new adventures in to a gluten free life as well as refined sugar free, I was really happy with how this turned out (and scared it wouldn’t). Win!
My assigned blog this month was Ilona's Kitchen. Ilona’s blog is full of all kinds of yummy desserts (and some other things, too)! It was, as usual with Secret Recipe Club, hard to pick what to make. It seems that Ilona and her family really enjoy cakes of all kinds as there were many to choose from, but I wanted to pay tribute to that by making one of the cakes. Lo and behold, since it is blueberry season, as soon as I saw her Blueberry Lemon Bundt Cake, I decided that was the cake I needed to make. Besides, I’ve been buying blueberries by the ton and lately always have some in my fridge. I’ve decided, while I’m not sure I’ve ever met a fruit I don’t really like, berry season is my favorite—especially raspberries and blueberries!
My next task after deciding to make this cake, was to make it gluten free and use unrefined sugars, so that I could have some of it, too. Though I don’t go without butter all the time, I also decided to swap the butter in this cake for coconut oil and at the last minute realized I didn’t have any more sour cream, so I used some plain whole fat yogurt in its place. Lots of changes, but basically, Ilona’s bundt cake and mine could be twins, at least fraternal twins. ; )
2 1/2 cups gluten free all purpose flour (I used Namaste GF Organic Perfect Flour Blend from Costco)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut oil
1 cup unpacked (150 grams) organic light brown cane sugar
2/3 cup (227 grams) raw honey
4 large eggs
1 teaspoon vanilla extract
1 cup plain yogurt (whole fat)
zest of one large lemon
1 tablespoon lemon juice (save the rest of the juice for a glaze)
2 cups blueberries, washed and set on a towel in single layer to dry
1/4-1/2 teaspoon powdered sugar
2 tablespoons raw honey
1 tablespoon lemon juice
Preheat oven to 350 degrees F. Brush the insides of a bundt pan with coconut oil, making sure to get all the crevices. Set aside. Whisk together in a medium sized bowl the flour, baking powder, baking soda and salt. Set aside. In an electric mixer, combine the coconut oil, brown sugar and honey. Beat until combined. Add eggs and vanilla and beat until combined. Add the yogurt, lemon zest and juice and mix well. Add the dry ingredients and mix well just until combined. Gently fold in the blueberries. Pour the batter into the bundt pan and spread evenly. Bake for 60 minutes until a toothpick comes out clean. Cool in the pan for about 20 minutes. Invert cake onto a wire rack (set the rack on top of the cake, then carefully turn it upside down until setting the rack on the counter, the cake should drop right out). Cool completely. Dust with powdered sugar. Make the simple glaze. Put the honey and lemon juice into a small microwave safe dish. Microwave for 20 minutes, whisk until well combined. Let cool. Drizzle a little bit on servings of cake (I did this instead of drizzling the whole cake at once).
I really like the hit of lemon in this cake from the zest and juice in the cake and the simple honey lemon glaze. You could glaze the whole cake before serving, and I splurged on 1/4 teaspoon of powdered sugar and dusted the cake, then just put glaze on individual pieces of the cake. Kevin thinks it would be good with a sugar-laden glaze or whipped cream and I’m sure it probably would, but my way is yummy and better for you. Even though the cake is gluten free and “different”, usually my family steers clear when I tell them that, but they have been eating the cake. I love the almost crust-like edges of the cake.
Check out Ilona’s blog, Ilona's Kitchen for more great recipes! I actually made another recipe from her blog, it was a last minute salad I needed to take to a ladies church activity. I loved it. Again, I made a few changes, but you can find her Spinach and Edamame Salad here. Ilona’s salad didn’t have blueberries and had pine nuts instead of pecans.
Spinach Edamame Blueberry Pecan Salad, by Katrina, Baking and Boys!
1 (10 ounce) bag of frozen edamame
1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
1/3 cup dried cranberries (I used apple juice sweetened)
1 cup blueberries, washed and dried
1/2 cup pecans, toasted and roughly chopped
1 (5 ounce) bag of baby spinach
juice of 2 lemons (about 1/3 cup)
1/2 cup extra virgin olive oil
salt and pepper
Cook edamame according to package directions. Rinse under cold water until cool. In a large bowl, combine the edamame, chickpeas, dried cranberries, pecans, blueberries and spinach. In a small bowl, combine the lemon juice, olive oil and salt and pepper. Whisk until well combined. Dress the salad just before serving with the lemon dressing a little at a time, tossing between each tablespoonful. Don’t overdress it. You could also dress individual servings as well. (You won’t use all of the dressing, you could probably even halve the dressing recipe but it will be great on other salads. Store leftover dressing in the refrigerator in a jar.)
Lots of delicious recipes to choose from on Ilona’s blog!