Gluten-Free Blueberry Lemon Cake

Sorry for the long silence ... The last post I made was just before I gave birth to our firstborn child, a baby boy weighing 8 lbs 15 oz. Since then, my days have been filled to the brim with both joy ... and busyness in caring for this precious gift from God. However, I am beginning to find a routine and with it, some time to begin baking again.

Blueberry season is here! Our family loves blueberries and I came up with the following gluten-free recipe for Blueberry Lemon Cake. When I served it at a gathering recently, I forgot to mention it was gluten-free until everyone was nearly finished eating it (obviously, those gathered were not gluten intolerant). No one could believe that it was gluten-free, and my husband declared it was a "10" (the highest rating a dish can receive at our house). So, pull out the blueberries and whip up this delicious gluten-free treat!

Gluten-Free Blueberry Lemon Cake
2 1/4 cups Wheat-Free (Gluten-Free) All Purpose "Flour"Mix #2 (see earlier post for recipe)
1 1/2 cups granulated sugar
1 Tbs plus 1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. guar gum
1/2 cup butter, softened
3/4 c. milk
4 eggs
1 tsp. vanilla
2 c. blueberries, fresh or frozen (if frozen, do not thaw ahead of time)

1 - 16 oz can of Duncan Hines Creamy Home-Style Lemon Supreme Frosting

Heat oven to 325 degrees. Spray a 9 x 13" pan with Pam. Mix all the dry ingredients. Mix in butter until crumbly. Mix in milk, eggs and vanilla until no lumps remain. Stir in blueberries. Pour into 9 x 13" pan and spread evenly; bake for 45-50 min, or until lightly browned and toothpick inserted in the center comes out clean. Let cool completely and then frost with one16 ounce can of Duncan Hines Lemon Frosting (actually, our family likes it with 1 1/2 cans :~) ). Cover and store at room temperature; do not refrigerate. Serves 12-16.