Blueberry Lime Coffee Cake, Gluten-Free

http://artofglutenfreebaking.com

Art of Gluten-Free Baking

Special equipment needed:

-A stand mixer is helpful, but a hand mixer will do

-bundt pan

Ingredients:

1 cup unsalted butter softened

2 1/3 cups Jeanne's Gluten-Free All-Purpose Flour Mix

2 tsp. aluminum-free double-acting baking powder

1/2 tsp. salt

1 1/2 cups granulated sugar

2 tsp. finely chopped lime zest

6 oz cream cheese, softened

4 large or extra large eggs at room temperature

2 cups blueberries, room temperature

-melted butter and extra tapioca flour for pan

-Preheat oven to 350 degrees F

-Butter and flour a 12 C bundt pan (use tapioca flour)

-Mix together flour, baking powder and salt in a medium bowl. Set aside

-put sugar and lime in the bowl of a food processor and pulse for 20 seconds.

-in the bowl of mixer, cream butter, then add cream cheese--whip til fluffy

-add lime-sugar and continue to mix for a few more minutes

-in a smaller bowl, mix berries with a 2 TBL of the dry ingredients.

-add dry ingredients to the butter mixture and beat just until mixed

-carefully fold blueberries into the batter

-pour batter into bundt pan

-bake at 350 for about 55 minutes (until tester comes out clean)

-set pan on wire rack to cool for 10 mins and the invert cake onto rack

Enjoy!

Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.