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2 c granulated sugar
1/2 c margarine
8 oz soy or dairy cream cheese
4 large eggs
3 c gluten-free flour, divided (I used the four-bean
blend from Authentic
Foods)
2 c fresh or frozen blueberries
Grated peel from 1 or 2 lemons (optional)
2 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
8 oz carton soy or dairy lemon lowfat yogurt
2 tsp vanilla extract
Cooking spray
Glaze:
1/2+ cup powdered sugar
4+ tsp lemon juice
(I probably used 5+ tbsp, and just adjusted the powdered
sugar up a bit -
the glaze is supposed to soak into the warm cake, so its
pretty forgiving)
Preheat oven to 350 degrees.
Beat first 3 ingredients at medium speed of a mixer
until well-blended
(about 5 minutes). Add eggs, one at a time, beating well
after each addition.
Lightly spoon flour into dry measuring cups; level with
a knife. Remove 2
tablespoons of flour, combine it with the blueberries in
a small bowl, and
toss well. Combine remaining flour, xanthan gum, baking
powder, and baking
soda. Add flour mixture to sugar mixture alternately
with yogurt, beginning
and ending with flour mixture. Fold in blueberry
mixture, vanilla, and
lemon peel. Pour cake batter into a 10-inch tube pan
coated with cooking
spray. Bake at 350 degrees for 1 hour and 10 minutes or
until a wooden pick
inserted in center comes out clean or until cake pulls
away from the sides
of the pan.
Cool cake in pan 10 minutes; remove from pan. Combine
powdered sugar and
lemon juice in a small bowl; drizzle over warm cake. Cut
with a serrated knife.
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