Directions:
- Cream together butter and sugar.
- Add eggs, one at a time, mixing well after each addition.
- In another bowl, mix sour cream, Gluten-Free Vanilla Powder, lemon zest and lemon juice. Combine gluten free flour mix, Xanthan Gum, Gluten-Free Baking Powder, soda, and salt. Alternately add flour mixture and sourcream mixture to creamed mixture, about a third of each at a time. Stir in blueberries. Dough will be fairly stiff.
- Spread half in a greased 9 x 13 x 2-inch glass baking pan. Combine topping ingredients, sprinkle half of topping mixture over dough. Carefully spread remaining dough on top of topping. Sprinkle with remainder of topping.
- Bake at 350 degrees for 35-40 minutes or until cake tests done.
- Recipe yields 16-20 servings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.05 Kcal (1516 kJ) | ||
| Calories from fat | 229.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.47g | 39% | |
|---|---|---|---|
| Cholesterol | 66.22mg | 22% | |
| Sodium | 121.61mg | 5% | |
| Potassium | 203.14mg | 4% | |
| Total Carbs | 30.95g | 10% | |
| Sugars | 14.09g | 56% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 54.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 303.67 Kcal (1271 kJ) | ||
| Calories from fat | 192.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.36g | 39% | |
|---|---|---|---|
| Cholesterol | 55.55mg | 22% | |
| Sodium | 102mg | 5% | |
| Potassium | 170.38mg | 4% | |
| Total Carbs | 25.96g | 10% | |
| Sugars | 11.82g | 56% | |
| Dietary Fiber | 3.08g | 15% | |
| Protein | 4.48g | 11% | |
| Vitamin C | 1.8mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 7% | |
| Calcium | 45.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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