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Delicious Lemon Blueberry Bundt Cake And It's Gluten Free

Delicious Lemon Blueberry Bundt Cake And It's Gluten Free

maryannerusso
Gluten Free Bundt Cake
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 400 kcal

Equipment

  • 1 Mixer Hand mixture or Kitchen aide mixer
  • 1 Large bowl
  • 1 Small bowl
  • 1 SPATULA
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Cake pipping bag
  • 1 Spoon

Ingredients
  

  • 1 Gluten Free Yellow Cake Mix I used King Arthur
  • 1 Box of Gluten Free Lemon Pudding Mix Most are gluten free/ or a lemon jellow mix
  • 4 Eggs-large
  • 1 Stick of butter
  • 2 tbsp Vegetable oil
  • 2/3 Cup Milk of choice I used lactose gluten free milk, but oat milk will work as well as almond milk

Instructions
 

  • Preheat oven to 350 degree
  • Spray the inside of a bundt pan with nonstick cooking spray or use oil and dust with powder sugar, set aside.
  • In a large bowl combine together , cake mix, pudding/jellow mix, milk, butter, oil, eggs, and lemon juice, blend together until mixture is creamy.
  • Add in the blueberries by folding them into the mixture carefully.
  • Bake for 38-45 minutes or until cake tester comes out clean. Place the cake tester in the center of the cake.
  • Remove from bundt pan after cooled by placing a plate ontop of bundt pan and turning the pan over. The cake should come right out onto the cake plate.
    When cake is cooled frost with vanilla frosting or just add powder sugar to the cake. Either way it's delicious !
    Enjoy!!!!

Notes

Tips :
  • I use fresh ingreidents such as the blueberries if using frozen make sure they are thawed. The lemon should be washed and roll it while applying some pressure so the juice releases easier. Soften butter works best, but if you"re like me and forget to set it out to soften, the microwave works quick to. Only about 10 to 12 seconds for the time to soften not melted.
  • I don't tolerate dairy very well so I used lactose free milk in the cake recipe. I have used oat milk and almond milk will work just as well. To help the blueberries from sinking to the bottom of the cake you can use the small frozen wild blueberries or toss the blueberries in 1 tablespoon of gluten free flour before adding them to the cake mixture. If you layer the blueberries such as cake mixture, blueberries, cake mixture blueberries as such that will also help from the berries sinking to the bottom of the pan.
  • Make sure to really spray the bundt pan. Bundt pans are notorious for sticking I also add a little reinforcements by adding flouring my pan with powdersugar, this is optional.
Keyword Gluten Free