Ingredients
12
12 servings
- •cooking spray
- •1 cup sweet sorghum flour
- •1 cup brown rice flour
- •1 cup potato starch
- •0.75 cup tapioca starch
- •2.25 teaspoons baking powder
- •2 teaspoons xanthan gum
- •0.75 teaspoon baking soda
- •0.75 teaspoon kosher salt
- •1.75 cups buttermilk
- •1.5 cups white sugar
- •0.5 cup canola oil
- •2 large eggs
- •2 large egg whites
- •2 teaspoons grated lemon zest
- •2 cups fresh blueberries
- •1 tablespoon sweet sorghum flour
- •2 tablespoons evaporated cane juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
- Whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt in a large bowl; make a well in the center.
- Whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest in a medium bowl. Pour buttermilk mixture into the well of the flour mixture and stir to combine batter; do not overmix.
- Toss blueberries with 1 tablespoon sorghum flour in a medium bowl until evenly coated. Fold all but 1/2 cup blueberries into batter. Spread evenly into the prepared pan. Top with the remaining 1/2 cup blueberries. Sprinkle cane juice on top of the blueberries.
- Bake in the preheated oven until cake is browned on top and a toothpick inserted into the center comes out clean, 70 to 75 minutes.
- Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 378
- Carbohydrate: 66g
- Fat: 11g
- Fiber: 3g
- Protein: 5g
- Sugar: 29g
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