Lemon & Blueberry Coffee Cake
I’m a big fan of the humble Bundt cake. There’s something so old-fashioned and homey, yet impressive, about its appearance. I collect vintage Bundt pans and some of the designs are so intricate! Look for them at your local flea market or garage sales. A little scrub is all it takes to bring them back to life. I like this cake for so many reasons, most notably because it’s ultra-light from the whipped eggs and sugar, which add so much airy goodness to the finished cake.
Serves 10–12; cook time: 40–45 minutes
Ingredients:
- 6 large eggs
- 1½ c. white sugar
- 1 tbsp. vanilla extract
- 1 tbsp. lemon zest
- 1¼ c. brown rice flour
- ½ c. millet flour
- ¼ c. tapioca starch
- 1 tbsp. baking powder
- ½ tsp. xanthan gum
- 1 tsp. kosher salt
- 1 stick butter, melted
- ½ c. vegetable oil
- 1 c. blueberries, fresh or frozen (not thawed)
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Instructions:
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In the bowl of a stand mixer fitted with the whisk attachment, whip eggs, sugar, vanilla, and lemon zest on high speed for 3–5 minutes until the mixture has doubled in volume and thick ribbons fall off the end of the whisk when lifted.
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Add brown rice flour, millet flour, tapioca starch, baking powder, xanthan gum, and salt and mix on low speed until just combined.
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Slowly add the melted butter and vegetable oil, mixing on medium speed until well combined, about 2 minutes.
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Cover the bowl with plastic wrap and refrigerate for about 20 minutes to allow the proteins to rest and the batter to thicken.
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Preheat the oven to 325°F. Thoroughly spray a 10-cup Bundt pan with nonstick spray.
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After the batter has rested, gently fold in the blueberries, taking care not to overmix or the batter will be streaky.
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Pour the batter into the prepared pan. Bake for 40–45 minutes, rotating the pan halfway through baking, until the cake is golden brown and springs back when touched. Let cool in the pan at least 30 minutes before unmolding. The cake will keep tightly wrapped in plastic wrap in the refrigerator for up to 5 days.
