Gluten-free Blueberry Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter or mararine, soft
- 250 grams sugar
- 2 packs vanilla sugar
- 2 medium egg (s)
- 40 ml milk, lactose-free if required
- 20 ml cream, lactose-free if required
- 0.25 teaspoon ¼ oil
- 250 g flour mix, luten-free (flour mix C from Schär)
- 180 g rice flour, e.. from Bauck
- 70 g oat flour, e.. from Bauck
- 0.5 ½ pack baking powder
- 500 g quark, 40% fat, lactose-free if required
- 250 g blueberries, fresh
Print Recipe
Pin Recipe Instructions
- Grease the baking sheet or a 28 cm springform pan with a little butter or margarine.
- Mix butter or margarine with sugar and vanilla sugar until you can no longer see any sugar.
- Mix eggs, milk, cream and oil well. Add the flour and baking powder and stir until no more lumps of flour or fat can be seen. Stir in the quark with the washed and drained blueberries. Pour the batter onto the baking sheet or into the dish.
- Bake on the lowest shelf in the preheated oven at 170 ° C top / bottom heat or 150 - 160 ° C fan for approx. 60 minutes until the cake begins to turn brown.
- Let cool down for approx. 30 - 60 minutes.
- Please keep the cake in the refrigerator, it will also taste super delicious the next day. Take the cake out of the refrigerator early enough, it shouldn`t be too cool (too firm).
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