Table of Contents
Gluten-Free Blueberry-Lemon Cake
Ingredients
Instructions
Gluten-Free Blueberry-Lemon Cake
Ingredients
2 1/3 cups Pamela’s Gluten-Free Flour
2 large eggs, room temperature
2/3 cup granulated sugar
1 cup Daisy Sour Cream, (8 oz), at room temperature
1/2 cup olive oil , or vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons Clabber Girl Baking Powder -GF
butter for greasing
1 medium lemon, zest and juice, divided
2 teaspoons cornstarch
16 oz fresh blueberries, washed and dried
powdered sugar to dust the top, optional
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