Happy blogiversary! I can’t believe it’s been a whole year since my first post. It seems only yesterday that I was in the pub with my friends coming up with a good blog name and trying to squeeze blog posts in between wedding planning. I love cooking and adapting recipes to be gluten free so I can enjoy delicious food like everyone else. I started my blog as a way to keep all my recipes in one place but through blogging I have found a love of food styling and photography.
Today my blog is 1 year old, and what does every good birthday need… Cake! This cake is packed with yummy blueberries and uses cream cheese icing (which I could probably eat by the spoonful if I didn’t know it was so unhealthy)
Gluten Free Blueberry Cake with Cream Cheese Icing
Prep time: 15 minutes
Cooking time: 20 – 25 minutes
For the cake
230g butter, at room temperature
230g caster sugar
4 large free range eggs
230g gluten free self raising flour (I used doves farm)
200g fresh blueberries
For the icing
90g full fat cream cheese
200g icing sugar – plus a little extra for dusting
4 tbsp blueberry jam
200g fresh blueberries
Heat your oven to 190C. Butter the insides of two 20cm round cake tins and line with non-stick baking paper.
In a large bowl cream together the butter and sugar until light and fluffy. In a separate bowl crack the eggs, beat lightly then add the the butter and sugar and beat the mixture until smooth.
Sieve the flour into the mix a little at a time mixing in between. When the flour is combined well stir through the blueberries then split the mixture between the two cake tins. Smooth the top of the mixture with a spatula.
Bake in the oven for 20 – 25 mins until golden and the cake springs back when pressed. Remove from the oven and allow to cool slightly then turn onto a cooling rack and leave to cool completely.
Whilst the cake is cooling make the icing. Put the cream cheese into a bowl and sieve in the icing sugar. Mix the two together until smooth and lump free. Put in the fridge until the cake has cooled.
When the cake is cool put one half on a plate and spread over the jam. Top with the second half of the cake then spread over the cream cheese icing. Top the cake with the remaining blueberries and dust the cake with icing sugar.
I have shared this with: