Gluten-free lemon and blueberry cake

Serve this gorgeous gluten-free lemon and blueberry cake with a dollop of Greek yoghurt and fresh blueberries.

Recipe «Gluten-free lemon and blueberry cake» presented in category Recipes / Desserts, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: Rice flour, to dust, 170g butter, softened, 2/3 cup caster sugar, 1 tablespoon lemon rind, finely grated, 2 Coles Australian Free Range Eggs , 1 1/3 cups gluten-free self-raising flour, 2/3 cup Greek-style yoghurt, 125g fresh or frozen blueberries , 2 tbsp lemon zest, 1/4 cup lemon juice, 1/2 cup caster sugar.

Ingredients:

• Rice flour, to dust 
• 170g butter, softened 
• 2/3 cup caster sugar 
• 1 tablespoon lemon rind, finely grated 
• 2 Coles Australian Free Range Eggs 
• 1 1/3 cups gluten-free self-raising flour 
• 2/3 cup Greek-style yoghurt 
• 125g fresh or frozen blueberries 
• 2 tbsp lemon zest 
• 1/4 cup lemon juice 
• 1/2 cup caster sugar 

Instructions

1. Preheat oven to 180C. Grease a 20cm baba or ring pan. Dust with rice flour.
2. Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in the self-raising flour, yoghurt and blueberries until combined. Spoon into prepared pan. Smooth the surface.
3. Bake for 40-45 mins or until a skewer inserted in centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a wire rack.
4. Meanwhile, to make the lemon syrup, combine lemon zest, lemon juice, sugar and ¾ cup (185ml) of water in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 mins or until syrup thickens. Place the warm cake on a serving platter with a lip. Carefully pour hot syrup over cake.