|Gluten- Free Lemon Blueberry Bundt Cake – Recipe @ Discover Create Live|
Let’s meet the hosts of You Link It, We Make It!
Kim of Knock it Off Kim
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Here are our six favorites for this week. It gets harder and harder to pick!
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Thanks to everyone for linking-up this past week! Again I had a bit of a time picking what to make, and I’ll be trying some of the other features. Rice Pudding is always something that reminds me of my mom. Adding a Creme Brulee element, for Rice Pudding Crème Brulee? Wow. That tomato basil soup will be perfect in the coming months with fresh tomatoes. Yum!
Unfortunately, for this week, I only had time to make one – Discover Create Live’s Gluten Free Lemon Blueberry Bundt Cake.
The lovely Kate not only has sweet and yummy recipes to share but such a sweet family story as well! I loved learning a little about her life and checking out her blog and highly recommend you do as well. I’ll certainly be back for a try at her Gluten Free Peanut Butter Chocolate Chip Cookies, as well as the Banana Bread French Toast (WHAT – where has this been all my life?!?).
The Lemon Blueberry Bundt Cake recipe was a cinch to follow. I did make a few changes (although we don’t always succeed, we try to remain dairy-free as well as gluten-free around here) and found the recipe very forgiving when doing this. If you are not gluten-free, I wouldn’t feel the need to shy away from this one – I’m pretty sure it would be just as easy to sub regular flour in one to one – hence the reason I liked it so much! I used King Arthur’s Gluten-Free baking mix as my flour and subbed the butter and buttermilk out for coconut butter (3/4 cup) and vegan butter (1/4 cup) and SO’s vanilla coconut yogurt. But the real reason I liked it. The taste was just superb!
Folding in the blueberries ensured they remained intact while baking and after. The lemon flavor was a little more than subtle, which I love – I want to know there is lemon in there if I put it in there! – and was complemented perfectly by the blueberries.
My bake time was only about 45 minutes as opposed to 50-65 minutes, but my oven runs a bit hot. I would begin checking about 45 minutes for doneness just in case.
The cake was moist and sweet/tangy, and the glaze was just lovely, with just a hint of lemon itself. One of my non-lemon-loving girls even thought it was yummy. That’s saying something! The only thing I do wish is that I had a new and lovely bundt pan to show it off in!
Check out the full recipe here.
Be sure to hop on over to UncookieCutter to check out April’s version of the Salted Chocolate Chip Cookie Pie! Yum!
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