Blueberry Currant Cake

summertime gluten free blueberry currant cake, cut

If you’ve gone berry picking, this cake is a great use of the proceeds! It's a simple one to throw together and the results are so satisfying, it may become your go-to summer sweet recipe. We love the combination of red currants and blueberries (about half and half), but any mix of berries works well. The fruit piled high on top of the cake is just stunning. We like to make this dessert for friends on a Saturday night and serve the rest with coffee (if there’s any left!) on Sunday morning.

Serves 9

 
  • 12cup cornmeal (2.5 ounces) plus more for pan
  • 114cups rice-based gluten-free all-purpose flour* (6.8 ounces)
  • 2teaspoons baking powder
  • 1teaspoon fine sea salt
  • 1teaspoon very finely chopped fresh lavender or rosemary
  • zest of 1 lemon, finely grated
  • 14ounces fresh berries, wild if possible (about 2 ½ cups)
  • 1cup sugar (7 ounces)
  • 7tablespoons unsalted high quality butter, softened to room temperature
  • 2large eggs
  • 12cup milk
  • 1teaspoon vanilla extract
  • *Use a mix that does not contain xanthan or guar gums. See GF Basics for more info.
    1
  • Heat the oven to 350. Butter an 8x8-inch pan, line the bottom of pan with parchment paper, butter the paper, and dust the pan with extra cornmeal. Grind the remaining cornmeal in a coffee grinder for 15 seconds, add to a medium bowl, along with the next five ingredients. Whisk to combine. Reserve 1 tablespoon of this flour mixture, combine it with the berries in a separate bowl, set aside.
  • 2
  • In the bowl of an electric mixer, beat together the sugar and butter until fluffy, about 3 minutes. Add eggs and beat until fluffy and fully incorporated, about 3 minutes. Beat in the milk and vanilla, gradually add the flour mixture, beat until the batter is fluffy and uniform, about 3 minutes more.
  • 3
  • Pour batter into prepared pan. Sprinkle the berries on top, sprinkling less in the center, and more towards the outside of the pan. Bake for about an hour, rotating pan front to back halfway through baking. Cake is done when a toothpick inserted in the center comes out clean and the cake begins to pull away from the edges. Let the cake cool completely before dusting with confectioner’s sugar and cutting in nine pieces.