Breakfast

Gluten Free Blueberry Fig Bundt Cake is for Breakfast, Dessert.

Gluten Free Blueberry Fig Bundt Cake takes 35 minutes to prepare.

Gluten Free Blueberry Fig Bundt Cake takes 50 minutes to cook.

Gluten Free Blueberry Fig Bundt Cake makes 24 servings.

The ingredients for Gluten Free Blueberry Fig Bundt Cake are:

1/5 cup brown sugar
3/4 cup chopped figs
1 cup frozen blueberries.
1/2 lime, juiced
2 tsp.vanilla extract
3 large eggs
1 egg white
7/8 cup sweet sorghum flour
7/8 cup sweet rice flour
3/4 cup cornstarch
1/2 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 cup EVO
6 Tbsp. butter, softened

Here is how you make Gluten Free Blueberry Fig Bundt Cake:

Preheat oven to 350 degrees F. Add juice of 1/2 lime to 1.5 cups almond milk. let curdle. Add 1.5 cup brown sugar, 1 cup blueberries, 3.4 cup chopped frozen figs and curdled milk to saucepan. Heat until boiling. Cook for 5 minutes. Add dry ingredients and mix together. Mix eggs and egg white until creamy. Add EVO and melted butter. Add fruit syrup. Mix well. Add dry ingredients. Grease bundt pan with butter and flour with sweet sorghum flour. Pour cake batter into bundt pan. Spread evenly. Bake for 50-55 minutes. Test with toothpick for doneness. Remove from oven and cool on wire rack. Use knife to release cake from sides of bundt pan. Invert onto wire rack.Serving Size: makes 24 slicesNumber of Servings: 24Recipe submitted by SparkPeople user PRICHETTO.

The nutritional information for Gluten Free Blueberry Fig Bundt Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 179.9

• Total Fat: 8.4 g
• Cholesterol: 31.0 mg
• Sodium: 160.5 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 1.6 g
• Protein: 2.0 g