Blueberry Upside-Down Bundt Cake {vegan, sans gluten}
En septembre dernier (bon ok ça fait un bail !), une petite balade pour la cueillette des champignons nous a menĂ© sur la trace des myrtilles. Et bon bah les myrtilles j’adore ça, alors au lieu de ramasser des champignons, et bien j’ai ramassĂ© des myrtilles…enfin ramassĂ©s, plutĂŽt mangĂ©s oui (gourmande moi, nooooon !) ! Donc arrivĂ©e Ă la maison, pas de quoi faire une tarte ou ce bundt cake renversĂ© aux myrtilles ! Au marchĂ© la semaine suivante j’en ai trouvĂ©, alors je me suis dis que ça serait l’occasion de prĂ©parer un joli gĂąteau avec ! Je les ai mariĂ© au citron et en ai fait ces petits gĂąteaux vegan et sans gluten, which were devoured by everyone at their snack, yes Mini-Mademoiselle loves it (and thatâs an understatement !) the cakes and Monsieur too by the way ! Come on, All that remains is to find some blueberries and start making these bundt cakes.
Anyway, I hope you like them as much as we do, because I must say that I was rather happy with this little test (yes you have to be proud of yourself from time to time, it's good for morale) !!!
- 100 g corn flour
- 50 g brown rice flour
- 90 g vegetable margarine
- 50 g cane sugar
- 100 grams of blueberries
- The juice of a lemon
- The zest of half a lemon
- 1 baking powder
- 2 teaspoons of baking soda
- Preheat the oven to 170°.
- Mix together the dry ingredients which are the flour, sugar, yeast and baking soda.
- Then add the previously melted margarine then the lemon juice.
- Finish with lemon zest.
- Divide the blueberries into non-stick or greased molds, then pour the dough on top.
- Bake 30 minutes
Emilie
Cecile
20.11.14Coming from Savoie, I'm used to seeing blueberry tarts in pastry shops and some restaurants. Suffice to say that it is unfortunately often a disaster (I am also particularly demanding) ! In any case, some of them should be inspired by your recipe which just looks divine.
Emilie
21.11.14Oh I understand you we find these things (I'm difficult too !!!) ! Thank you very much anyway, It makes me very happy what you say there đ
Aurora fork left
20.11.14Your little cakes are superb!
Emilie
21.11.14Thank you Aurore đ
Safran Gourmand
20.11.14Hmmmm Thank you for this very nice recipe, she really tempts me, to be tested soon đ
Emilie
21.11.14Oh thank you very much Hanane đ
BoopCook
20.11.14super good I love it =)
Emilie
21.11.14Thank you miss đ
Pauline
20.11.14Oh I love your little placemats !
You make me smile, when I pick fruit generally no need for a basket, my stomach is enough !!!!!!
It looks delicious to me, These little cakes are so cute !
Emilie
21.11.14Yes, these are grandma's placemats ! Ah I see I'm not the only one, phew !!!
Thank you very much miss đ
Sandrine | Strawberry & Basil
21.11.14It makes me want to invite myself over for a snack… Besides, we should organize that !
Emilie
21.11.14Oh but it's whenever you want !!! Yes it's clear !
Before la Fourmi
21.11.14Very pretty and delicious ! we would only make a mouthful.
Emilie
23.11.14Thanks my beauty !!!
Leah
21.11.14These little cakes are so cute !
I adore !!!
Emilie
23.11.14Thank you miss đ
CĂ©line My market gardener in a saucepan
22.11.14They are very pretty and appetizing. I too would invite myself over for a snack đ
Emilie
23.11.14Itâs when you want CĂ©line, With pleasure !!!
Royal Chill
25.11.14Well, we're coming to have a snack, eh?, itâs just magnificent like all your recipes ! <3 Kisses !
Emilie
26.11.14Ok girls, with great pleasure !!! You're so adorable <3
cooker
28.11.14Hello Emily !
I am in the midst of a culinary transition towards vegetarianism and I would like to make this recipe for a friend who is gluten intolerant.
Only I don't have corn flour at home, only corn starch.. I also have other flours : amaranth, spelled, chestnut (for brown rice flour itâs ok).
Do you think I could replace her here? (This would save me from having to buy another flour) ?
Thank you for your help !
Laura.
Emilie
28.11.14Oh it's cool, Itâs all a long journey… and for your friend itâs a nice attention !
So you can replace with amaranth flour 3/4 and a quarter of cornstarch.
Have a nice day and happy baking !
cooker
29.11.14Thank you so much ! I'll keep you informed !
Emilie
30.11.14But nothing !
cooker
28.12.14Hello Emily ! Tested and approved recipe ! I served it with blueberry sorbet ! I may have overcooked the cakes as the edges were a little brittle, but nothing serious ! Thank you very much for this recipe !
Emilie
31.12.14Ah thank you very much miss ! Brittle edges are somewhat normal because there is no gluten đ
// Grenoble
30.11.14All your latest gluten-free recipes are really great. ! I appreciate them so much ! You are now my 'gluten free'’ guru. Thank you a thousand times ~
Mmmmmiam and it looks so good !
& Nice photos !
I hope to see you soon. Kisses.
P.S. Where can you find brown rice flour? ?
Emilie
30.11.14Oh thank you so much Dana you are adorable ;-)You can find it in organic stores. (I think that clear life cours Berriat has some).
Oh yeah, don't hesitate, I'm often on walks like you !
Kisses