If you love Blueberries try this Gluten Free Marbled Blueberry Dessert Cake. Made with a combination of Blueberries, Plums and Almonds.
If you don’t have fresh Fruit on hand, you could use frozen and canned.
I love making Gluten Free Dessert Cakes because they always seem to be a success.
Achieving the texture and moisture of Gluten Free Baking takes time. I find adding Fruit to a recipe helps with this process, but be careful not to over-stir the mixture.
If making this Gluten Free Marbled Blueberry Dessert Cake beforehand and it has cooled, cut into portions, plate then warm slightly in the Microwave.
Drizzle with a lovely silky-smooth Custard or serve with a good dollop of Greek Yoghurt.
This Dessert would be an excellent choice to take to a Pot-Luck Dinner, obviously it would be best served warm.
Marbled Blueberry Dessert Cake
- 175g Butter
- 4 tablespoons Honey
- 1 1/2 teaspoons Ground Ginger
- 2 Eggs
- 1 1/4 cups Gluten Free Baking Mix
- 425g Tin Black Doris Plums
- 1 cup Frozen Blueberries
- 2 tablespoons slithered Almonds
Preheat Oven to 180ºC.
Grease or Paper line a 22-23cm square Baking Tin.
In a clean medium sized Bowl soften the Butter, add the Honey and Ground Ginger. Mix until well combined and creamy in texture.
Drain the Plums, cut in half and remove the stone. Place pulp into a clean Bowl and set aside for later.
Beat Eggs together, add to the Butter mixture with the Gluten Free Baking Mix.
Gently fold in the Frozen Blueberries and Plums. Don’t over-stir if you are wanting to achieve a marbled effect to the mixture.
Spoon into a prepared Tin smoothing the mixture out evenly.
Scatter Almonds over the surface of the mixture.
Bake for 45-55 minutes or until golden brown or firm to touch when pressed gently in the middle.