Description
This Gluten-Free Lemon Blueberry Cake is light, moist, and bursting with bright lemon flavor and juicy blueberries, making it a perfect treat for any occasion — and it’s dairy-free optional!
Ingredients
Scale
- Dry Ingredients:
- 2½ cups gluten-free flour blend (or 1⅔ cups almond flour + 1 cup gluten-free all-purpose flour)
- 1¼ cups granulated sugar
- 3 teaspoons baking powder
- Wet Ingredients:
- ¾ cup dairy-free milk (or regular milk)
- ½ cup neutral-flavored oil (like canola or vegetable)
- ⅓ cup lemon juice (freshly squeezed)
- 3 large eggs
- 1 tablespoon milk (for thinning batter if needed)
- Fresh Produce:
- 1¼ cups blueberries (fresh or frozen)
- Zest of 2 lemons
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the gluten-free flour, granulated sugar, and baking powder.
- In another bowl, whisk the dairy-free milk, oil, lemon juice, and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If the batter seems too thick, stir in 1 tablespoon of additional milk.
- Gently fold in the lemon zest and blueberries, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- If using frozen blueberries, toss them lightly in a tablespoon of flour before folding into the batter to prevent them from sinking.
- For an extra burst of flavor, drizzle a simple lemon glaze over the cooled cake (powdered sugar + lemon juice).
- Use a high-quality gluten-free flour blend that includes xanthan gum for best results.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 338
- Sugar: 23g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Gluten-Free Lemon Blueberry Cake, Dairy-Free Lemon Cake, Gluten-Free Baking, Fresh Blueberry Dessert, Easy Gluten-Free Cake