Gluten-Free Blackberry Lime Brunch Cake

Hi Bakers! Why didn’t I pair blackberry and lime sooner?? Gluten-free Blackberry Lime Brunch Cake is so tasty that I can’t wait to make it again! Big sweet berries in a rich sugar-studded cake dripping in fresh lime icing is always something I want to eat. It’s the perfect bake to bring to a brunch and have everyone clamoring for seconds! In addition to being delicious, it’s also beautiful and can be made the night before…but you might need to hide it or it will get eaten! The Blackberry Lime Brunch Cake is simple but perfect; you need to try it. I hope you love it as much as I do -Carolyn

Gluten-Free Blackberry Lime Brunch cake

Adapted for gluten-Free from the recipe by The View From Great Island

Dry Ingredients

1 3/4 cups Cup4Cup Multipurpose Flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

2 teaspoons baking powder

1/2 teaspoon salt

Wet ingredients 

1/2 butter, softened

1 cup granulated sugar

1 egg + 1 yolk

1/4 cup 1/2 &!/2 

1/4 cup unsweetened applesauce

2 teaspoons lime zest

2 cups blackberries fresh or frozen 

Sparkling sugar for topping

LIme Icing

1 1/2 cups powdered sugar

2 tablespoons of lime juice

1/2 teaspoon lime zest

Preheat oven to 350F and place oven rack in the middle position.

In a medium-sized bowl, whisk together flour, almond flour, sweet rice flour, baking powder, and salt. Set aside.

In a small bowl combine egg, yolk, 1/2&1/2, applesauce, and zest. Set aside

Cream butter and sugar in a large bowl until light and fluffy. Add egg mixture and stir until just incorporated. Add dry ingredients and when just mixed gently stir in the blackberries. Spread into a parchment-lined 8”x8” pan and sprinkle with sparkling sugar. If you are using frozen berries, the batter will be very thick  The sugar will give the top a nice crunch and sweet boost to the berry flavor of the cake. Bake for 50-60 minutes or until cake tests done in the middle. If you use frozen blackberries the cake will take about an hour to complete baking. You may need to cover the top with foil if it is browning too much.

In a medium-sized bowl whisk together icing ingredients. I like mine a bit thicker to ensure the gluten-free cake doesn’t get soggy. 

Cool and drizzle with lime icing. This cake is great the next day and will keep longer in the refrigerator.