Summer Cherry and Blueberry Cake
Sunnyside Cook
Summer fruit shines in this light-tasting, gluten-free dessert.
Ingredients
- 1 1/4 cups (8 ounces) fresh Bing cherries, pitted
- 1/2 cup (4 ounces) fresh blueberries
- 1 1/3 cups (4 ounces) almond meal or almond flour
- 1/2 cup (2 1/2 ounces) plus 1 tablespoon corn flour (not cornmeal)
- 1/2 cup (2 1/4 ounces) tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick (4 ounces) unsalted butter, room temperature
- 3/4 cup (5 3/4 ounces) sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- Extra butter for greasing the pan
- Extra corn flour for dusting the pan
- Confectioners sugar
Instructions
- Preheat oven to 350 degrees F. Butter the sides of a 9-inch springform pan and dust with corn flour. Line the base with parchment paper.
- After pitting the cherries, cut them in half. Add blueberries to cherries and set aside.
- Mix the almond flour, 1/2 cup of corn flour, tapioca starch, baking powder, and salt together in a medium bowl.
- Cream the butter and sugar with a mixer in a large bowl until the mixture is pale in color. Add the eggs, one at time, beating after each addition. Add the vanilla.
- Stir in half of the almond flour mixture into the wet ingredients until combined. Repeat with remaining almond flour mixture. Transfer the batter into the prepared springform pan. Smooth the top to make it even.
- Toss the cherries and blueberries with one tablespoon of corn flour. Place the cherry-berry mixture on the outer two thirds of top, leaving the center portion uncovered. (Fruit in the middle of the cake might keep the center too wet.)
- Bake for around 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in pan for 10 minutes. Place on a wire rack and release the sides of the pan. Remove springform ring.
- Let cake cool completely.
- When ready to serve, dust with powdered sugar, if desired.
Notes
Recipe developed by Jacqueline Mallorca and published on the website Gluten Free Living httpss://www.glutenfreeliving.com/recipes/desserts-sweets/fresh-cherry-blueberry-cake/
Don't worry if the cherries and blueberries don't stay suspended in the batter while baking. I have had mixed results each time I've made the cake. Even when the fruit sinks to the bottom, the cake is still delicious.