Gluten Free Orange Glazed Blueberry Loaf Cake

When you find yourself craving something sweet but not too rich this gluten free orange glazed blueberry loaf cake is the perfect go to recipe.  The citrusy glaze and slight tartness in the blueberries gives this cake a lighter more refreshing feel.  Now as August has just melted into September, this cake seems like my last hoorah for the summer as we wave goodbye and welcome in the autumn air.  As we wake to cooler mornings and our kids return to school, it won’t be long before fresh berries become a distant memory.  But don't feel glum. Soon we will be welcoming in the apple cobblers and pumpkin pie spice.  Now won't that be nice.  

Ingredients:

2 cups Gluten Free Bisquick

1 cup Sugar

1 tsp Cinnamon

1 tsp Vanilla

1 cup of apple sauce (I used blueberry applesauce but any variety works well)

2 Eggs

1/2 cup Butter (melted)

1 cup fresh Blueberries 

2/3 cup Confectioners’ Sugar

1 Orange 

The orange, juice as well as one half the zest will go into making the glaze and the other half of the zest will go into the cake batter itself.

Preheat the oven to 350 degrees Fahrenheit or 180 Celsius

Video Tutorial:

To make the batter, in a medium bowl, add the GFBisquick, sugar and cinnamon then stir with a wire whisk to get it well combined.  In a separate bowl gently toss about a tablespoon of this dry mixture with the blueberries and set both bowls aside.  In a large bowl, whisk together the butter, applesauce, eggs, vanilla, and ½ of the orange zest until well combined.  Using a rubber spatula, stir the dry ingredients into the wet ingredients until the mixture is well mixed but don’t over mix. 

Gently fold in about 2/3 of the blueberries leaving the rest to top the cake.  The batter should be pretty thick and might be hard to pour so just spoon it into your prepared 9x5 inch loaf pan and smooth it out on top with your spatula or the back of a spoon.  Now evenly arrange the remaining berries over the top of the cake and gently push them down into the batter a little.

Bake at 350 for between 60 and 70 minutes or until a toothpick inserted comes out clean. (mine baked for 65 minutes)

When the cake comes out of the oven let it cool for about 15 minutes before removing it from the pan onto a wire rack.  Let it cool down completely before drizzling on the orange glaze.  This will help insure that the glaze won’t melt into the cake and disappear.

The cake is perfectly fantastic just as it is.  But if you’re splurging you could drizzle on some extra glaze top it with a few more fresh berries and dollop whipped cream.  Now you’ve got an indulgent dessert almost anyone would love whether they are living a  gluten free lifeor not.