Ingredients and Weight:
- 175g gluten-free flour blend (available at supermarkets)
- 150g sugar
- 100g fresh blueberries (available at supermarkets)
- 100ml vegetable oil
- 3 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract or almond extract
- 1/2 tsp salt
Preparation Time:
- Preparation Time: 45 minutes (including baking time)
- Cooking Time: 30-35 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F.
- In a large bowl, combine the gluten-free flour blend, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the sugar and eggs until well combined. Add the vegetable oil and vanilla extract and mix until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- Fold in the fresh blueberries.
- Pour the batter into a greased and floured 8-inch round cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan and serving.
Nutritional Information: (Per serving, assuming 8 equal parts)
Calories: Approx. 300 calories per serving (depending on exact ingredients used)
Fat: 12g, Carbohydrates: 40g, Protein: 4g
Dish Characteristics:
- Gluten-free for those with dietary restrictions or celiac disease.
- Features a rich, moist cake texture with a delightful blueberry flavor.
- The vanilla or almond extract adds a rich flavor dimension to the cake.
User Comments:
- "This gluten-free cake was amazing! It was so moist and flavorful, I couldn't believe it was gluten-free." - John Doe, New York
- "My family loved this blueberry cake. It was so easy to make and turned out perfectly." - Jane Smith, California
- "The combination of blueberries and vanilla extract was fantastic! This will be my go-to recipe for gluten-free baking." - Michael Johnson, Texas
Special Precautions and Tips:
- Be sure to use a gluten-free flour blend specifically labeled for gluten-free baking to ensure the dish is truly gluten-free.
- Do not overmix the batter to prevent a tough cake texture.
- Use fresh blueberries for best results; frozen blueberries can be used if fresh are not available.
