Blueberry Yogurt Cake with Lemon Glaze
Adapted from Vegetarian Times
I have made a few changes with this cake to make it gluten free. I have changed the flour to almond flour and grapeseed flour which gives it a nutty taste that goes well with the blueberries. I am sure that your friends will not even know that it is gluten free unless you tell them. The cake is light and fluffy and is great for breakfast or after dinner as dessert.
1-1/4 cups almond flour, divided
1/4 cup grapeseed flour chardonnay
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1/3 cup grape seed lemon infused oil
2 Tablespoons Cointreau liqueur (or water)
1 teaspoon vanilla extract
2 large eggs, room temperature
7 oz. plain Greek yogurt
2/3 cup fresh or frozen blueberries (thawed)
3 Tablespoons lemon juice
2 Tablespoons light brown sugar
1 Tablespoon Cointreau liqueur (or water)
Sift together 1 cup plus 3 Tablespoons almond flour, grapeseed flour, baking powder and salt in a bowl.
Beat brown sugar, oil, Cointreau (or water) and vanilla in a separate bowl with electric mixer until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.
Toss blueberries with remaining 1 Tablespoon flour and fold into batter.
Grease and flour a 9 x 5 loaf pan. Pour batter into prepared pan and bake in a 350 degree oven for 70 minutes (mine only took 50 minutes, possibly even less but I hadn’t checked on it; that’s a big discrepancy to me so watch your cake starting at 45 minutes) or until a toothpick inserted in center comes out clean. Cool for 10 minutes before flipping out of pan.
To make glaze: Whisk together all ingredients in small bowl. Poke holes all over the top of the cake with a wooden skewer. Brush cake with glaze. Cool completely before serving.