I have had a bit of fun with blueberries of late, so here are a couple of ideas using either fresh or frozen blueberries.
This comes from the taste.com.au Gluten Free Recipe book. A dessert type cake, this goes wonderfully with custard.
I sprinkled the muffins with demerara sugar before baking.
4. Blueberry Cake
This is a moist and easy to make cake and presents quite beautifully. Because of its high butter content, it is not an every day kind of recipe, but if you are looking for something a little different for an afternoon tea or special occasion, then give this one a try.
butter 250 g softened
caster sugar 2/3 cup
orange 1, zest, 1/2 cup juice
gluten free SR flour, 1 3/4 cup
blueberries (frozen or fresh), 1 cup
1. Preheat oven to moderate 180 degrees C. Lightly grease and line a 14 cm x 24 cm loaf pan with baking paper.
2. In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Beat in zest.
3. Add eggs one at a time, beating well after each addition.
4. Lightly fold in flour and juice. Fold in berries. Spoon into pan, smoothing top. (I suggest pouring half to two-thirds of the cake mixture into the pan first and then layering the blueberries before topping with remaining cake mixture. It stops the run of colour and the blueberries sinking to the bottom)
5. Bake 55 -60 minutes until cooked when skewer comes out clean. Cool in pan before lifting onto a wire rack to cool completely.
6. Dust lightly with gluten free icing sugar mixture.
(from Woman’s Day Gluten-free baking recipe)