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.