Gluten Free Baking: Blueberry Bundt Cake With Glaze Recipe

Although I have not been instructed by doctors to avoid gluten, I have started to cut it out of my diet as much as possible. There are so many things that I have read being Gluten free can improve upon. One thing in particular is the problem we have as we age with digesting gluten. This, in effect, causes more gassiness and adds to that muffin top experience! When presented with an opportunity to try out some of Krusteaz brand new gluten free products, I jumped at the chance.

One area of cooking I really want to improve upon is in baking. My kids love dessert…of course who doesn’t, right? However, I feel like unless they are having ice cream – it’s kind of the same old thing. I decided to take the challenge from Krusteaz and come up with a gluten free recipe – a dessert!

Gluten Free Baking

gluten free baking

Just prior to being contacted by Krusteaz, I had just been introduced to their Gluten Free Fudge Brownie Mix at Sam’s Club. That tasted phenomenal, so I knew these other new products of theirs would be just as superior! Since we are a totally blueberry loving family, I thought it would be fun to create a bundt cake using the Gluten Free Blueberry Muffin Mix.

Gluten Free Blueberry Bundt Cake With Powdered Sugar Glaze

Prep Time: 25 minutes

Cook Time: 1 hour

Gluten Free Blueberry Bundt Cake With Powdered Sugar Glaze

Ingredients

  • Cake:
  • 2 Packages Krusteaz Gluten Free Blueberry Muffin Mix
  • 1/2 C Water
  • 2/3 Vanilla Yogurt
  • 6 Eggs
  • 12 oz. Fresh Blueberries
  • 4 T Finely grated lemon zest
  • Glaze:
  • 2 C Powdered Sugar
  • 2 T Butter, softened
  • 1 t Vanilla Extract
  • 3 - 4 T Half-and-Half

Instructions

  1. Cake:
  2. Preheat oven to 350º F. Spray a bundt cake pan with non-stick cooking spray.
  3. In a large bowl, combine the both packages of muffin mix with the water, yogurt, and eggs. Stir until blended.
  4. Fold in 1/2 of the blueberries with all of the lemon zest.
  5. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven.
  6. Allow it to cool for at least 20 minutes before flipping out onto a cooling rack.
  7. Allow cake to be cooled completely before adding glaze.
  8. Glaze:
  9. In a medium bowl, combine all ingredients until smooth, adding enough half-and-half for desired glazed consistency.
  10. Spoon over cooled cake.
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gluten free baking

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About the Author

I am a work from home mom who dearly loves her 14-year-old daughter, 9-year-old boy/girl twins, and husband. I love my life, and feel very blessed by what God has provided for me.

I have had a true passion for Stampin’ Up! ever since I was introduced to this company in 2000. I hope to share that passion with you. I also enjoy topics on parenting and home organization. ❤

Comments

  1. Would love to try the Blueberry Muffin Mix