Blueberry Cream Cheese Gluten Free King Bundt Cake

Lily Cho

Authentic New Orleans King Cake flavor with a soft, moist gluten free butter and oh soooo silky fruity cream cheese filling.

Course: Dessert/Holiday
Cuisine: Cajun

Ingredients For the King Cake:
1 1/4 ounce package Fleischmann's Rapid Rise instant yeast
1/2 cup warm water
1/2 cup milk
1 teaspoon white vinegar
1 teaspoon lemon juice
2 eggs room temperature
1/2 cup sugar
2 tablespoons sour cream
2 tablespoons vanilla extract
3 tablespoons butter room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups sifted Betty Crocker gluten free rice flour blend

For the Blueberry Cream Cheese Filling:
1 8 ounce block cream cheese room temperature
1/3 cup sugar
1 1/2 cups blueberry preserves

For the Icing:
2-4 cups confectioner's sugar
1 teaspoon vanilla extract
1 tablespoon melted butter
2-4 teaspoons milk
2-4 teaspoons hot water
For the colored Sugar Sprinkles
1 1/2 cups sugar divided
yellow food coloring
green food coloring
red and blue food coloring

Instructions:
1. Preheat oven to 200 degrees F,and set a timer for 10 minutes.

2. Pour the quick rise instant dry yeast into a bowl with the warm water. Stir to incorporate, and set aside

3. Heat the milk in a small pot or microwave until just heated through.

4. Remove from heat, add the vinegar and lemon juice.

5. Pour into the bowl of a Kitchenaid stand mixer fitted with the paddle attachment. Add the eggs, sour cream, butter, cinnamon, nutmeg, vanilla extract and sugar to the bowl.

6. Process over medium speed for 1 minute, then on high speed for one minute.

7. When the 10 minute timer goes off, turn off the oven, leaving the door closed.

8. Remove the paddle attachment from the bowl, and replace it with the dough hook.

9. Knead on Kitchenaid speed setting 2 for 8 minutes. (This is the most important step of the process. You are kneading the dough for texture so it will taste just like a traditional King cake. But, you have to knead it exactly at setting 2 or the texture will be off.)

10. After kneading, remove the bowl from the stand mixer. Place plastic wrap loosely over the bowl.

11. Make sure that the heating element in your oven is not red anymore. The oven should still be warm but not hot.

12. Place the covered stand mixer bowl in the oven.

13. Let rest for 1 1/2 hours.

14. Remove the bowl, and pour the batter into a large glass measuring cup.

15. Preheat oven to 375 degrees F.

16. You should have about 4 cups of batter.

17. Clean the stand mixer bowl, and add oil of the filling ingredients into the bowl, except for the blueberry preserves.

18. Process on medium speed for about 1 minute, or until all of the ingredients combine and the cream cheese is slightly whipped.

19. Grease, and use more of the gluten free rice flour blend to flour a bundt cake pan. (Be very liberal with the oil or butter and flour, so that the cake will slide right out of the pan after it cools.)

20. Pour half of the batter into the bottom of the pan. Pour the cream cheese mixture on top of the batter.

21. Next, pour the blueberry preserves on top of the cream cheese mixture. Keep the filling as close to the middle of the cake as possible throughout the process.

22. Pour the rest of the batter on top of the filling, making sure that the batter completely covers the filling.

23. Bake for 30 minutes, or until cooked through. You can use a knife or cake tester to make sure that the very edge of the cake, or the very inside of the cake around the bundt cake hole, is cooked all the way through.

24. Cool in cake pan for 30 minutes to 1 hour, then place a large cooling rack over the exposed cake. Very, very carefully flip the cake over so that the bottom is resting on the cooling rack.

25. Make the icing by whisking the butter, 2 tablespoons of milk, and 2 cups of confectioner's sugar together in a large bowl. This will make a thn icing. If you want a thicker icing to use less colored sugar sprinkles, then add the other 2 cups of confectioner's sugar to the mixture. Pour 2 tablespoons of the hot water into the mixture, adding more as necessary, to achieve the consistency you desire.

26. Pour the icing in circles around the top of the cake. Shake the plate slightly to encourage the icing to fall down the sides of the cake.

27. Finish with the purple, green, and gold colored sugar sprinkles. To make the sprinkles yourself, add about 3 drops of yellow food coloring to 1/2 cup sugar, then stir to combine. Do the same with the green food coloring for the green sprinkles. Make the purple sprinkles by combining 2-3 drops red food coloring with 1-2 drops blue food coloring. Stir well, then use a spoon to incorporate into the sugar.

28. Serve or refrigerate the gluten free king cake immediately.