Description
This gluten free blueberry bundt cake is the ultimate summer dessert—soft, moist, and bursting with juicy fresh blueberries in every bite.
Ingredients
Units
Scale
- 1/2 cup of vegan butter
- 1 1/4 cups of granulated sugar
- 2 tsp of vanilla extract
- 1/2 cups of almond milk
- 2 tsp of baking powder
- 2 1/4 cups of gluten-free flour (I use Bob’s Red Mill 1:1)
- 1 1/2 cups of fresh blueberries
Instructions
- Preheat your oven to 350*f, and grease your bundt pan thoroughly. Mix 1 tbsp of flour and 1tbsp of sugar, dust the pan to coat the butter
- In a bowl using the paddle attachment or a hand mixer, cream the butter and sugar together until light in color and fluffy (about 3 minutes on medium)
- Add the vanilla extract, baking powder, almond milk and egg to the butter mixture and beat until combined — the batter will separate
- Add the flour 1/2 cup at a time to bring the batter back together
- In your prepared bundt pan, pour half the mixture into the bottom in a smooth layer
- Add in the fresh blueberries to form a layer, and top witih the rest of the batter
- Bake for 34-40 minutes until the batter is cooked through