Gluten Free Lemon Blueberry Cake is a deliciously light and subtly sweet treat with juicy blueberries in every bite. Coated with sumptuous cream cheese frosting, this cake is moist, soft, and perfect for holidays, weekends, or just because.
Many years ago, when I first ventured into gluten-free baking, I was a self-proclaimed kitchen scientist mixing up blends of almond flour, potato starch, and rice flour for that perfect gluten-free combination. Today, I rely on Bob’s Red Mill to deliver. And boy, do they deliver.
Bob’s Red Mill 1-to-1 Gluten Free Baking Flour is a game changer in the gluten-free world. It does not leave a grainy aftertaste often found in gluten-free baking. It’s an excellent flour that provides the best results for this layered cake.
And you can use it in a 1-to-1 ratio in most baking recipes, replacing all-purpose flour. Armed with this gluten-free blend makes it easy to whip up this tempting cake. Boasting that coveted tender crumb and luscious cream cheese frosting, this cake will become one of your favorites fast. It’s sweet but not overly sweet, with fresh blueberries in every bite.
If you’re looking for more gluten-free Costco products, be sure to check out this post.
But if you’re ready to make a refreshing cake that’s guaranteed to win the hearts of gluten-free skeptics, let’s get started.
Ingredients
This easy gluten free lemon cake comes together with eight simple ingredients plus baking staples.
For the cake layers:
- Unsalted butter - two sticks (or 16 tablespoons) of unsalted butter, softened and at room temperature
- Sugar - regular granulated sugar works great; buy organic sugar if your budget allows
- Eggs - you will need four large eggs for this recipe; best at room temperature for easier mixing
- Gluten-free all-baking flour - my favorite gluten-free flour blend is Bob’s Red Mill all-purpose baking flour; it’s an excellent gluten-free alternative because you can conveniently use it to replace regular flour at a 1-to-1 ratio
- Buttermilk - one cup of buttermilk will give the proper texture, tartness, and rise
- Lemon - you will need about one tablespoon of lemon zest and four tablespoons of fresh lemon juice; Meyer lemons are amazing for this job as they are juicy and flavorful
- Fresh blueberries - fresh are best here
- Other baking essentials like baking powder, salt, and vanilla extract
- For the frosting:
- Cream cheese - cream cheese softened at room temperature
- Unsalted butter - also softened
- Powdered sugar - also known as confectioner’s sugar; in a pinch, you can blend some by adding regular sugar to a coffee grinder and grinding it to powdered sugar consistency.
- Milk - just a tablespoon or two to thin out the frosting; you can use regular milk or dairy-free milk like coconut milk or almond milk
- Vanilla extract - for a touch of vanilla
How to Make Gluten Free Lemon Blueberry Cake
This light and soft layer cake has seven simple steps and requires a few mixing bowls, but it’s totally worth it. Just follow these simple directions and you’re on your way to enjoy a delectable treat.
Step 1.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease two 9-inch round cake pans.
Step 2.
In a stand mixer, cream butter, and sugar on medium-high speed for approximately 3 minutes or until light and fluffy. Add eggs and vanilla and continue to mix until smooth and combined. Scrape down the sides of the bowl with a rubber spatula to incorporate everything.
Alternatively, you may use a hand mixer and a large bowl.
Step 3.
Whisk gluten-free flour, baking powder, and salt in another large bowl.
Add ⅓ of the dry ingredients to the wet ingredients and mix on low to combine. Continue adding the dry ingredients in batches and mixing well in between.
Add the buttermilk, lemon zest, and lemon juice and mix until just combined.
Step 4.
In a medium bowl, toss fresh blueberries with a tablespoon of gluten-free flour to avoid sinking to the bottom of the cake.
Add blueberries to the cake batter and gently fold until combined.
Step 5.
Divide the batter evenly among the two prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes clean.
Transfer cakes to a wire rack to cool completely before frosting.
Step 6.
In a stand mixer with the paddle attachment, beat cream cheese and butter on medium-high speed until creamy, about 3 minutes. Add sugar, vanilla extract, and one tablespoon of coconut milk and beat until smooth.
Add another tablespoon of milk for a thinner frosting if desired.
Step 7.
To assemble, place one cooled cake on a plate or cake stand. Spread frosting on top of the bottom layer. Place the second cake round on the frosted bottom layer and spread enough frosting to cover the top and sides of the cake with an offset spatula.
Decorate with fresh blueberries, lemon slices, or lemon zest for extra lemon flavor.
Variations
The cake batter in this easy cake recipe is light, airy, and refreshing. Even though it’s not a traditional loaf cake consistency, you can still use this recipe and bake in other bakeware for a different spin. This is also great when you don’t want to fuss with layered cakes and frosting or don’t have the time for it.
Check out these ideas:
- Easy pound cake: To make blueberry lemon pound cake, follow the recipe as written, but adjust your baking time and increase it to 35-45 minutes or when a toothpick inserted comes out clean. Drizzle with cream cheese glaze or lemon glaze for bright flavors.
- Delicious bundt cake: Follow the recipe, but bake in a bundt cake pan for 45-60 minutes—dust with powdered sugar instead of frosting for a light dessert.
- Fun cupcakes: This is another fun twist to this recipe. Instead of layered cakes, pour batter into a lined muffin pan and bake for 20 minutes or until the toothpick comes out clean. Frost with cream cheese frosting and top with fresh blueberries. Turning this into cupcakes is a great way to serve individual-sized fun treats.
- Crowd-pleasing sheet cake: If serving this for a crowd, make it easy on yourself and bake it in a large 9X13 baking pan and frost when cooled. Or try a cookie sheet for lemon blueberry bars instead.
Helpful Tips
The directions to this gluten-free cake are pretty simple. But a few expert tips may be helpful as you make this recipe.
- Start with room temperature ingredients: Don’t forget to pull out the cream cheese, butter, and eggs a few hours before starting on the recipe. You want these ingredients to be at room temperature for the best results.
- Use good quality gluten-free flour blend: I almost always use Bob's Red Mill 1-to-1 Gluten Free Flour. When choosing a gluten-free flour, look for the ingredient list to ensure it includes xanthan gum. This helps replace the texture and elasticity of gluten in regular flours.
- Make frosting to your liking: the classic frosting is a simple cream cheese, butter, and powdered sugar mixture. Tweak it to your liking and adjust the milk to thin it out as needed.
- Love fruity desserts? Try this delicious 4th of July Fruit Pizza.
Storage Instructions
If you have any leftovers of this lemon blueberry cake, you’ll be happy to learn that it keeps best at room temperature. Store leftover lemon blueberry cake in an airtight container for a few days on your counter. No need to refrigerate it as that may dry out the cake and lose flavor.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh blueberries in this cake?
This Lemon Blueberry Cake is best made with fresh blueberries to achieve the proper texture. However, you can substitute frozen blueberries with a few tweaks to ensure it comes out perfectly. Do not thaw frozen blueberries before adding them to cake batter. Additionally, frozen berries will decrease the temperature of the batter, so you may need to increase the baking time by 5 minutes.
Can I bake with gluten-free flour blend without xanthan gum?
Xantham gum is necessary for gluten-free baked goods for proper elasticity and texture. When buying gluten-free flour, ensure it contains xanthan gum in the ingredients. Bob’s Red Mill 1-to-1 All Baking Flour makes it easy to get consistent results in baked goods every time. However, if your gluten-free flour blend doesn’t have xantham gum, add ¼ teaspoon of it to the dry ingredients and follow the recipe as written.
Can I freeze gluten-free lemon blueberry cake?
Yes, this cake freezes beautifully but with a few modifications. It’s best to freeze cake rounds without the frosting. Place unfrosted cakes in a plastic bag and freeze them for up to 3 months. Thaw the frozen cakes in the refrigerator when ready to frost and eat. Frost with cream cheese frosting per recipe and serve.
Serving Instructions
Serve this delightful Gluten Free Lemon Cake with Cream Cheese Frosting for Mother’s Day, Easter, or any other day to treat yourself. You really don’t need a reason to enjoy this delicious cake. Besides, as mentioned above, you can turn this cake into a lovely pound or bundt cake, fun birthday cupcakes, or even a sheet cake to serve at large gatherings.
However you serve this fantastic cake, it will undoubtedly become a favorite!
Need More Gluten-Free Treats to Get You Through The Week?
- Best Ever Gluten Free Chocolate Chip Bread
- Blackberry Banana Bread
- Gluten Free Chocolate Chip Cookie
- The Best Gluten Free Pumpkin Bread
- Chocolate Covered Frozen Bananas
Gluten Free Lemon Blueberry Cake
Ingredients
- 1 cup unsalted butter, room temperature
- 1 ½ cups sugar
- 1 tablespoon vanilla
- 4 large eggs
- 2 ½ cups Bob's Red Mill 1 to 1 Gluten Free Flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 4 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup buttermilk
- 2 cups fresh blueberries
- For Frosting
- 8 oz cream cheese at room temperature
- ½ cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups confectioners sugar
- 2 tablespoon coconut milk
- 1 pinch salt
Instructions
- Preheat oven to 350º. Grease two 9 inch round cake pans.
- Using a stand mixer, combine the butter and sugar until light and fluffy, 3 minutes. Add vanilla and eggs and continue to mix. Scrape down the sides of the bowl to incorporate everything.
- In another large bowl, whisk all dry ingredients together. Then slowly add the dry ingredients in batches while mixing on low. Add the buttermilk, lemon juice and lemon zest and combine for a few seconds.
- Toss blueberries with a tablespoon or so of extra flour to keep them from sinking. Fold into cake batter.
- Evenly pour cake batter into two pans and bake for about 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely before frosting.
- To make frosting use a stand mixer with the paddle attachment. Beat cream cheese and butter together until light and fluffy. Try to get rid of the lumps. Add sugar, vanilla and one tablespoon or so of coconut milk and beat until smooth. You can add more coconut milk for a thinner icing if desired.
- Ice cakes when completely cool and top with fresh blueberries. Store at room temperature.
Nutrition
This is a sponsored post, written by me on behalf of Bob's Red Mill but as always, all opinions are my own.
This recipe is adapted from Sally's Baking Addiction.
Platter Talk says
GF lemon and blueberry cake? Yum. I'm loving the combination of flavors.
Karen Kelly says
It's a match made in heaven!
annie@ciaochowbambina says
This has spring written all over it! How happy were you when Bob's Red Mill came into your life?! I love this!!
Karen Kelly says
So happy Annie!
Andrea @ Cooking with Mamma C says
I'm with you on the fact that cream cheese frosting shouldn't be too sweet. This looks so delicious! I'd have no idea it was gluten free. Gotta love Bob's Red Mill products!
Karen Kelly says
Yes Andrea, I do love Bob's!
Dawn - Girl Heart Food says
I LOVE blueberry and lemon together and then the cream cheese frosting? Perfection! I'll gladly welcome spring with a slice (or two) of this one 🙂
Karen Kelly says
Thanks Dawn! I'm with you, two sounds good!
Emily @ Recipes to Nourish says
This cake is absolutely gorgeous! I am all about lemon + blueberry when spring arrives. It's one of my favorite flavor combos. And how can you go wrong with that beautiful frosting?! Yum!
Rae says
I am so not a blueberry person, however this cake might change that about me. Perfect for spring entertaining!
Cliona Keane says
I love that this recipe is gluten free and looks so amazing! Lemon and blueberry is such a classic combo and it looks like you've created the perfect cake here!
Alicia Taylor says
Our blueberries are starting to bloom already - I cannot wait to put them to use in this recipe!
Karen Kelly says
Enjoy!
Milena | Craft Beering says
Love me some blueberry cake! Spring has gone missing around here in Colorado, but that wouldn't stop me from trying this one! I really like the coconut milk in the frosting. I am wondering if using the slightly thicker coconut cream in a slightly higher quantity than 2 tbsp and reducing the butter would work. Just to amplify the flavor. Never made frosting with coconut milk before, quite curious. We use a lot of Bob's Red Mill flours, mostly bake with the oats flour - all quality stuff!
Cheyanne @ No Spoon Necessary says
I am SO thrilled it is Spring.. minus the arrival of pollen, that stuff just kills my sinuses. But all the colorful produce makes up for it! This cake is absolutely gorgeous, Karen!!! Blueberry and lemon is such a delicious combination, but paired in a cake and topped with that cream cheese buttercream frosting?! HEAVEN! It's only Boy and I for Easter, so I'm thinking just making this cake and calling it dinner is perfectly acceptable. 🙂 Cheers!!
Cindy says
Love the combination of flavors. I think we were channeling each other this week as I also just made a lovely blueberry cake with a slight bit of lemon zest, but mostly focused on the blueberries! Good stuff, thank you.
Karen Kelly says
Thanks, Cindy!
Katie Schultz says
Mrs. Kelly shared this cake with the teachers at her children's' school and it was fabulous! It didn't last very long in the teachers lounge. I am usually pretty hesitant to try gluten free foods because I never know what is in it, but this cake was so incredibly flavorful and decadent. I am not someone who likes desserts that are too sweet, so the icing on this was just up my alley.
Can't wait to try this at home!
Karen Kelly says
Thanks Mrs. Schultz! You guys deserve cake every day for putting up with our kids!
Catherine says
This cake is beautiful and looks so light and moist! I love that it's gluten free!
Mary Ann | The Beach House Kitchen says
I have a good friend who will be joining us for Easter who eats gluten free Karen! This will be perfect! Thanks for sharing!
Lisa Huff says
Would have never guessed this was gluten-free. It's gorgeous! Love Bob's Red Mill products!
Lisa | Garlic & Zest says
I had no idea you could make a cake that beautiful with gluten free flour! Call me impressed! This looks fab for Easter
Laura | Wandercooks says
Oh gosh this cake looks stunning and I love your photos! It sounds thoroughly delicious and easy too which is awesome. Can't wait to give this one a try!
Lisa Bryan | Downshiftology says
It really is amazing how far gluten-free flours have come, isn't it? I've been GF for 5 years and there's so many more options now. And lemon and blueberry together - love!
Karen Kelly says
You are so right! Thanks, Lisa!
sue | theviewfromgreatisland says
Lemon and blueberry is the ultimate spring combo!
Meredith L says
I was actually thinking of making that same cake from Sally's gluten and dairy free. I'm curious why you decreased the amount of flour from her recipe? I was hoping to take her recipe and use gluten free flour in place of the regular all purpose flour.
Karen Kelly says
Meredith, I am sure you could do just that. I've been playing around with this recipe for years so I just kept tweaking it until I found what I liked best!
Martha says
What do you mean "1 tbps vanilla" ???? is that a misspelling of tsp or Tbs ?
Karen Kelly says
Hi Martha, both are tablespoon. Thanks!
Marie-Luce Verret says
I just baked 1/2 of the recipe to make sure it was good to make it for my granddaughter birthday. And OMG it was scrumptious! I used frozen blueberries we had picked earlier and just baked it a little longer than suggested.
No one will know it is gluten-free.
Karen Kelly says
That's great news! Thanks so much for letting me know!
MMM says
My family said it was the best gluten free cake that I have made so far in the last 10 years. My husband, who never likes anything gluten free, said he would never have known it was a gluten free cake.
Karen Kelly says
Wow, thanks so much for the awesome review! I'm so glad your family approved...mine does too!
Victoria Ganz says
This cake is delicious! You would never know it was GF. Made it for a friends wedding, everyone loved it!
Karen Kelly says
Thanks so much for letting me know! I'm glad it worked out for you.
Lidija says
Can this be made as gluten free and dairy free? If so what would I replace the buttermilk and cream cheese with ?
Karen Kelly says
Hi there, you could use coconut or almond milk in place of the buttermilk. I'm not sure how to make the icing dairy free. If you can find a good dairy free cream cheese that is worth a try. Sorry I can't be more helpful.
Basia says
I just made this and you would never guess it is gluten free; it’s moist and delicious and not too sweet. My husband loves it! It’s pretty, too. Thank you for a great recipe.
Karen Kelly says
So glad you liked it! Thanks for letting us know.
Sarah Morris says
I wanted to make Sally’s lemon blueberry cake for my moms birthday this week but wasn’t sure how it would turn out with gf flour. So glad I found this! Thank you!
Karen Kelly says
Great, let me know how it works out. I've made this cake so many times!
Lizzy says
Do you think this cake would still be fresh enough if I made it on a Friday and planned on serving on Sunday? I want to make it for Easter but I have to travel and would like to use my kitchen aid at home.
Karen Kelly says
Yes I think it would be fine!
Deb Cuddhy says
I actually made this as a bundt cake because I didn't have two round pans and I had to make it because it looked fantastic. It came out great, but I have to say it probably would have been even better with that inside layer of frosting! It did, however, take a good one hour to bake. I used whip cream for topping with fresh blueberries because I took it to a lake for a birthday party and didn't want the hassle of worrying about it being "frosted". Everyone absolutely loved it! Thanks!
Susan says
I tried this but made an icing sugar glaze like for donuts and it was insanely good! Everyone loved it, even the non- gluten free crowd and many asked for the recipe. I would say the sugar subs changed the texture a bit but didn't affect the flavor!
Jennifer says
I'm not sure what I did wrong but my cake came out grainy and thick. any insights or suggestions?
Karen Kelly says
Oh no I am sorry to hear that. I have made this many times - at least 20 and it always comes out the same. Which flour did you use?
Jennifer says
I used Bob's Red Mill Gluten Free 1-to-1 baking flour. I'm very new to GF baking but I thought I followed the directions well. My daughter described it as grainy, dense and too moist.
Jennifer Gomez says
hi Karen,
I used Bob's 1 to 1 flour. I'm very new to GF baking, I'm not sure what I did wrong. It came out grainy and almost too moist? That's sounds odd but it was almost like bread pudding. Great flavor but weird texture.