Gluten Free Blueberry Lemon Cake Recipe - Laura Bakes Gluten Free | Gluten Free Recipes
This gluten free blueberry lemon cake is soft, fluffy, and bursting with fresh blueberries and bright citrus flavour.
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Ingredients
- 450 Grams Frozen Blueberries
- 200 Grams Sugar
- 1/2 Lemon - Juiced
- 85 Grams Bob’s Red Mill 1-1 Gluten Free Flour or Adent Mills Gluten Free Flour
- 63 Grams Sugar
- 2 Grams Baking Powder
- 2 Grams Salt
- 30 Grams Oil
- 2 Eggs - Separated
- 44 Grams Water
- 3 Grams Vanilla
- 6 Grams lemon zest
- 6 Grams Sugar
- 1 Gram Cream Tartar
- 1 Batch of Lemon Cream (Recipe found on my blog)
- 345 Grams Butter
- 63 Grams Icing Sugar
- 6 Grams Batch of Lemon Cream (Reserve some from filling the cake)
- 3 Grams Lemon Zest
- 4-6 Grams Lemon - Juiced
- 1 Pinch Salt
- 120 Grams Blueberry Jam (Reserve some from filling the cake)
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