Gluten-Free Blueberry Lemon Bundt Cake

By At Home Cooking Adventure

Ingredients

2 cups (200g) oats (, processed into fine flour)
1 ½ cup (150g) almond flour
2 ½ tsp (10g) baking powder
1 tsp (5g) salt
1/2 cup (110g) butter (, at room temperature)
1/3 cup (120g) honey/maple syrup
1/3 cup (80g) vegetable oil
4 eggs
1 tsp (5g) vanilla extract
2 tbsp lemon zest (zest from two lemons)
1 cup (240g) buttermilk
2 cups (200g) fresh or frozen blueberries
1 tbsp (10g) oat flour (, to toss the blueberries)

Prep Time20mins
Cook Time60mins
Servings12

Instructions

Preheat the oven to 350F (180C). Butter and dust with oat flour a 9 or 10-inch (23-25cm) Bundt pan.

In a medium bowl whisk oat flour, almond flour with salt and baking powder. Set aside.

In another bowl, add honey, butter, vanilla extract and vegetable oil, and mix until creamy.

Incorporate eggs one at a time.

Add lemon zest and mix to combine.

With the mixer on low, gradually incorporate the oat flour mixture alternating with the buttermilk, until all is well incorporated.

In a medium bowl, toss the blueberries with a tablespoon of oat flour.

Add the blueberries to the batter.

Gently fold them in to incorporate into the batter.

Pour the batter into the prepared pan.

Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. If browns too fast, you can cover it with aluminum foil and continue baking.

Allow the cake to cool slightly in the pan on a cooling rack for about 10 minutes.

Invert onto a serving platter. Serve warm or cold. Enjoy!