This recipe makes a tall and handsome, extra-tender, tangy gluten free loaf cake that’s not too sweet and is loaded with jammy blueberries. Cream cheese makes the batter extra sturdy and keeps the berries aloft, and corn flour creates a golden interior that sings with flavor. The accompanying glaze only sweetens the deal—soaking into the warm cake’s edges, it creates a crackled crust that gives way to a springy crumb. For best results, start with ingredients at room temperature and use fresh berries.
Gluten-Free Lemon-Blueberry Corn-Flour Tea Cake
MAKES 1 (9 BY 5-INCH) LOAF For clean slices, chill the cake before slicing. Store leftovers, wrapped, at room temperature for 1 day, or wrap and refrigerate for up to 4 days.
For the Cake:
- 3/4 cup 1-1/2 sticks unsalted butter, at room temperature, plus more for greasing
- 6 ounces cream cheese, at room temperature
- 3/4 cup granulated sugar
- Finely grated zest of 2 large lemons, preferably Meyer
- 3 eggs, at room temperature
- 2 tablespoons fresh lemon juice, preferably Meyer
- 1 cup plus 2 tablespoons corn flour
- 1 cup plus 2 tablespoons sweet white rice flour
- 3 tablespoons tapioca flour
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 12 ounces about 2 cups fresh blueberries
For the Glaze:
- Zest of 1 large lemon
- 1 cup powdered sugar, sifted
- Pinch of kosher salt
- 3 tablespoons fresh lemon juice, plus more as needed
Position a rack in the lower third of the oven and preheat to 350ºF. Butter a 9 by 5-inch loaf pan and line the bottom and sides with parchment paper.
Make the cake: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a spoon, beat together the butter, cream cheese, granulated sugar, and lemon zest until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating to incorporate each, then beat in the lemon juice.
In a bowl, sift together the flours, baking powder, and salt. Add this mixture to the butter mixture and beat on medium-low until well combined, scraping down the sides as needed.
Remove the bowl from the mixer and fold in the berries. Scrape the batter into the prepared pan, smooth the top with a spoon, and bake until deeply bronzed on top and a knife inserted into the center comes out with just a few moist crumbs, 65 to 75 minutes. If the cake is browning too quickly, decrease the oven temperature by 25ºF.
Let cool 10 minutes, then gently turn out of the pan, place on a wire rack, and let cool to warm.
Meanwhile, make the glaze: whisk together the lemon zest, powdered sugar, salt, and enough lemon juice to make a glaze the consistency of heavy cream.
Transfer the cake to a rimmed dish, then use a pastry brush to pour and brush the glaze all over the top and sides of the warm cake. Let the cake cool completely, then slice and serve.
Photography Alanna Taylor-Tobin