When you’re new to gluten free cooking, cake baking can be intimidating. If you have access to gluten free mixes, which are easier to find than ever on grocery store shelves, the Cake Mix Doctor has taken on the challenge of gluten-free cake baking. I’ve always been a fan of dense, coffeecake-like cakes, which come to think of it, are a little like enormous muffins. And so it makes sense to get the two together – muffins and cakes – and make a ginormous sort of blueberry muffin cake. As with any basic muffin recipe, I’m sure this would do as well with raspberries, sliced strawberries or chopped rhubarb, if you like things tangy. For blueberry-lemon muffin cake, add the grated zest of a lemon, too.
Blueberry Muffin Cake Recipe
Reprinted with permission from The Cake Mix Doctor Bakes Gluten Free
1 pkg gluten free yellow or white cake mix
1 pkg (3.4 oz) vanilla instant pudding mix
1 cup low fat vanilla yogurt
1/2 cup vegetable oil
1/4 cup water
1 teaspoon ground cinnamon
4 large eggs
1 cup fresh blueberries, rinsed & drained
confectioners’ sugar for dusting (optional)
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly grease a 10″ tube pan with solid vegetable shortening, then dust with flour.
2. Measure out 2 tablespoons of the cake mix & reserve it. Place the remaining cake mix, pudding mix, yogurt, oil, water, cinnamon and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended.
3. Toss the blueberries with the reserved cake mix.
4. Pour two thirds of the batter into the prepared pan. Scatter the blueberries over the batter. Spread the remaining batter over the blueberries so that it covers the fruit. Place the pan in the oven.
5. Bake the cake until it is golden brown on top and just starts to pull away from the sides of the pan, 45-50 min. Remove the pan from the oven and place the pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it on a rack, then onto another rack so that the cake is right side up. Allow it to cool completely 30 minutes more.
6. Place the cake on a serving platter and sprinkle with confectioners sugar, if desired.
Photo credit: Ben Fink