This lil' dandy is well worth making. I can go on and admit that I'm addicted to this one (especially since, after sharing part of the cake with my aunt, she immediately sent me a text to let me know she was addicted and needed the recipe!!) *big grin* So...y'all ready?!
Originally, this is called Glazed Blueberry Pound Cake. I would LOVE to be able to tell you exactly what recipe I adapted this from, but it was copied out of a newspaper several years ago. This is the first time I have ever made it, and I adapted it to be GF. Now, that being said, I decided to make a truly more healthy version (not the "healthy" version where you add extra butter and sugar, even though I REEEEEALLY like THAT kind of healthy!) At the end of this I will include the glaze recipe. I am sure it's phenomenal (how can sugary glaze NOT be phenomenal?!) but I have not yet tried it. The healthy version was my attempt at making a delicious, enjoyable breakfast. For me, it worked out GREAT. Oh...and it makes a delicious, enjoyable brunch, lunch, afternoon snack, supper, and pre-bed snack, too *heehee*
INGREDIENTS:
1 3/4 cup Amy's flour mix, plus 2 TBL. (or whatever GF all-purpose flour you prefer)
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon (I'm a bit addicted to cinnamon, too, remember? So I use 1/2 tsp.)
3/4 cup butter
1 cup sugar (I use 1 cup of Splenda)
3 eggs
1/2 tsp. lemon juice
1/2 cup apple juice
1 1/2 cup blueberries
DIRECTIONS:
- Preheat oven to 350 degrees (if you use a glass loaf pan as I did, decrease the temp to 325 degrees)
- Whisk 1 3/4 cup flour, baking powder, salt, and cinnamon
- Cream butter and sugar until light and fluffy (the recipe recommends an electric mixer. For those of us that don't have that sort of fancy-smancy appliance, a regular whisk and a lot of elbow grease gets the job done quite well) *grin*
- With mixer on low (or with your hands moving the whisk a little slower because now you're worn out from creaming the butter and sugar), add eggs one at a time and mix well.
- Add lemon juice and apple juice and mix well.
- Add the dry ingredients and whisk (on low if using mixer) just until mixed.
- Place blueberries in a bowl and dust with the remaining 2 TBL of flour, tossing to coat evenly.
- Add the berries to the batter and discard excess flour.
- Gently fold in blueberries.
- Bake 40 - 50 minutes until toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes and then move it to cook on a wire rack (or a kitchen towel on the counter like I did!) for about an hour
And let's be honest...there's nothing better than cake/bread that is fresh out of the oven and still warm. So ask yourself....do I REALLY have to wait the entire hour?
- Cut into thick slices and enjoy (and if you'd like...drizzle with the glaze and enjoy it that way)
Glaze:
Whisk 2/3 cup powdered sugar with 2 TBL of apple juice. Drizzle over cake slices.
I will absolutely be making this again. It is incredibly moist, and, unlike a lot of GF recipes, it doesn't crumble the second you touch it! Super excited about that one! I'd like to give it a try with fresh strawberries next time, and I bet you could add some mashed banana! You could add nuts or chocolate chips or whatever in the world you want to. If you have some good ideas and think something should be tried (and maybe you don't have the time to try it yourself first), leave me a note and I'll make it soon. Sam needs to try this good stuff, so I can use the two of us as your guinea pigs!
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