Not Yet!

I know, I'm right there with you. It's tempting to flick off the lights and close the door on Summer. School is back in session, the sky is offering up more gray clouds than puffy white ones, and all the great seasonal fruit is withering away. It's nearly time to dust off the hearty soup and chowder recipes from their Summer sabbatical. Almost, but NOT YET! Work with me here, this is an interactive post. Get up from your computer right now. Go pull 2 sticks of butter out of the fridge to soften up. Don't argue, just go. Wait! Wait! Wait! While you're there, set out 5 eggs and dig way in the back for a package with about 6 ounces of cream cheese. Everything needs to be room temperature. OK go, I'll wait........... Are you back? Did you even get up? For those of you who got up, you're one step closer to an incredible gluten free masterpiece. For those that did not get up, well, maybe the gloominess of Fall has already taken you over.

Some recipes have the power to lift me up out of my chair and force me to run amble out to the kitchen to see if I have all the ingredients to make right away. This recipe was one of those and it did not disappoint. Here's one more chance to hold onto Summer's fresh fruit bounty. So what is this amazing recipe you ask?

Gluten Free Blueberry-Lime Bundt Cake

inspired by Jen at Use Real Butter but adapted to be gluten free

Cake:

8 ounces butter (2 sticks softened)

2-1/3 cups GF flour mix

1-1/2 tsp baking powder

1/4 tsp + 1/8 tsp salt

1-3/4 cups granulated sugar

2 tsp lime zest

6 ounces cream cheese (softened)

4 large eggs (room temperature)

1 large egg yolk (room temperature)

2-1/2 cups blueberries (room temperature)

Glaze:

1 cup powdered sugar

2 tablespoons fresh lime juice

Bake at 350 degrees F for 50-55 minutes.

Let's throw this masterpiece together. Start by placing the granulated sugar and lime zest in a food processor and pulse for 10-20 seconds

Here's where some of you may be ahead of the game. Take all that room temperature butter and cream cheese and mix it together for about a minute. Next add the lime-sugar and mix on medium speed for 2 minutes. Add the 4 eggs and 1 egg yolk to the butter/sugar mix one at a time until thoroughly incorporated. In a separate bowl, sift together the GF flour, salt, and baking powder. Slowly add the flour mix into the mixer. Finally, stir the blueberries into the batter.

Prepare a 12 cup Bundt cake pan by greasing with butter and flouring with GF flour.

Bake at 350 degrees for 50-55 minutes. Allow the cake to cool in the pan on a rack for at least 10 minutes before inverting onto a cake plate.

The glaze is easy, mix the lime juice into the powdered sugar. Here's where I struggle. You're supposed to let the cake cool completely before applying the glaze. Seriously, how can I possibly wait for this thing to cool completely? I don't have that much patience.

All that's left to do is dig in. By the way, if you happen to top your piece of cake with fresh whipped cream, you may just take it to a whole new level. Enjoy responsibly!!!