Gluten-Free Quick Blueberry Bundt Cake
Going gluten-free doesn’t have to make baking a chore. Made with our gluten-free quick bread mix and a 6-cup Bundt pan, this blueberry cake takes only a few minutes to mix up and pop into the oven.
- 1 package Gluten-Free Blueberry Quick Bread Mix
- 1 1 Tbs. (5 1/2 oz./170 g) unsalted butter, melted and cooled
- 2/3 cup (5 fl. oz./160 ml) water
- 2 eggs
- Confectioners’ sugar for dusting
Preheat an oven to 350°F (180°C). Grease and flour a small (6-cup/1.5-l) Bundt pan.
In a large bowl, combine the quick bread mix, butter, water and eggs and stir until smooth and blended. Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes, then turn the loaf out onto the rack. Let cool completely.
Dust with confectioners’ sugar just before serving. Serves 8.
Williams-Sonoma Test Kitchen