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Blueberry and lemon cake gluten-free wheat-free oatmeal

Gluten-Free Blueberry & Lemon Cake with Flax Porridge

A moist, fruity gluten-free blueberry and lemon cake made with Flax Farm Flax Porridge. Fresh lemon zest, juicy blueberries and a simple lemon drizzle. A slice of this easy-to-make is perfect for coffee break, dessers, lunchboxes or teatime treats.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 8
Course: Baking, Dessert
Cuisine: Anti-inflammatory, Gluten free, Healthy, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 175 g Flax Farm Flax Porridge
  • 140 g Unsalted butter Salted butter is just fine too. Get it out of fridge so it's at room temperature
  • 140 g Golden caster sugar plus 2 tbs for topping or other sugar or healthier baking sweetener
  • 1 tsp vanilla extract
  • 1/2 tsp salt, not needed if using salted butter
  • 150 g Blueberries, we use frozen Fresh are good too
  • 1 Unwaxed lemon
  • 2 large eggs or 3 small eggs

Method
 

  1. Grease 8-inch/20-cm loose-bottomed cake tin, and line with baking parchment. Or other well lined tin/dish of similar size will also work.
  2. Preheat oven to 180C
  3. Finely zest the lemon, then squeeze the juice into a separate container and set aside
  4. Put the softened butter and 140g sugar into a mixing bowl. Beat together thoroughly until well combined. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.
  5. Shortly before the cake comes out of the oven, gently warm the lemon juice with 2 tablespoons of sugar in a small saucepan. Stir until the sugar has dissolved.
  6. Pour the warm lemon mixture over the cake while it is still hot. Leave to cool to room temperature before removing it from the tin and serving.

Notes

Serving Suggestions

Flax Porridge gives this cake a slightly more substantial, succulent texture than a conventional sponge, making it especially good for a coffee break, teatime or dessert.
It is delicious on its own, but you can also serve it with whipped cream, ice cream or Budwig cream made by blending 100g strained fat-free Greek yoghurt with 50ml Flax Farm cold-pressed flaxseed oil - the healthy saturated-fat free choice - or  whipped cream or ice-cream are also lovely with the cake but a bit less healthy.