• Cooking Time: 55
• Servings: 12
• Preparation Time: 30
• Cake ingredients:
• 1½ cups sugar
• 1½ cups soy or coconut yogurt
• 1 cup fresh blueberries or frozen berries (unthawed)
• 7/8 cup sweet white sorghum flour
• 7/8 cup white rice flour
• ¾ cup cornstarch
• 14 Tbsp (1¾ sticks) vegan buttery spread, softened
• 3 large eggs plus 1 egg white, lightly beaten
• 2 tsp gluten free baking powder
• 2 tsp pure gluten-free vanilla extract
• 1 ½ tsp xanthan gum (or guar gum)
• ½ tsp Celtic sea salt
• ½ tsp baking soda
• Vanilla glaze ingredients:
• ¼ cup confectioners’ sugar
• 2 to 3 tsp warm water
• 1 tsp gluten-free pure vanilla extract

1. Preheat the oven to 180 / 350°F.
2. Lightly oil a 10-cup bundt or tube pan.
3. Combine the sorghum flour, rice flour, cornstarch, baking powder, xanthan gum, salt, and baking soda. Blend well and set aside.
4. In your stand mixer bowl, beat the buttery spread until fluffy.
5. Add the sugar and beat to incorporate.
6. Add the eggs and vanilla and beat well until the mixture is light and fluffy, about 1 minute.
7. Add the flour mixture and beat until blended. Fold in the yoghurt and mix to combine.
8. Gently fold in the blueberries.
9. Spoon into the prepared pan and bake for 55 minutes, or a toothpick inserted in the center comes
10. away clean.
11. Cool for 10 minutes in the pan and then turn onto a wire rack, and cool completely.
12. This freezes well. (Do not frost before freezing.)
13. To make the glaze (this is optional)
14. Combine the confectioners’ sugar, water, and vanilla in a bowl.
15. Add additional confectioners’ sugar 1 Tablespoon at a time, if the glaze is too thin. If the glaze is too thick, add additional water.

I got this recipe from Beth Hillson of Gluten Free Makeovers. This was Recipe #15 in the "Gluten Free Baking with KitchenAid" event. Beth says, "inspired by a recipe by Dorie Greenspan and a crop of fresh, local blueberries, this magnificent cake is as pretty as it is luscious. I serve it on a glass cake stand with vanilla glaze draping over the crowns of the cake, and a glint of the fruit peeking from the frosting’s edges. When blueberries are not in season, I use frozen blueberries, raspberries, or chocolate chips." If that description doesn't make you grab for your spatula, Beth says, "I've seen grown men cry over a bite of this, but not too many tears or the cake will get soggy!" LOL! I couldn't have said it better myself. Do yourself a favour and MAKE THIS CAKE. Men, women, and children far and awide agree; it is a stunner, a winner, and not to be missed. This recipe reprinted with permission from Gluten-Free Makeovers by Beth Hillson (Da Capo Press 2011) Learn more about Beth Hillson at Gluten-Free Makeovers.