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    Home » Recipes » Desserts

    Gluten Free Lemon Blueberry Cake

    Published: Mar 28, 2019 Modified: Mar 29, 2020 by Karen Kelly This post may contain affiliate links.

    Jump to Recipe Print Recipe Pin Recipe

    Tracking PixelGet your Spring baking on!  This Gluten Free Lemon Blueberry Cake is super moist and delicious.  It's full of fresh blueberries with a not too sweet cream cheese buttercream frosting. You'll never know it's gluten-free.  

    Gluten Free Lemon Blueberry Cake one slice on white plate 

    This is a sponsored post, written by me on behalf of Bob's Red Mill but as always, all opinions are my own.

    It's Spring, can you believe it?

    Time for daffodils, tulips and fresh carrots at the market.  Time to start making plans for Easter, summer camps and doing yard work. I can't wait...except for the yard work part.

    What are your Easter plans?  Do you have family coming to town?  Are you doing all the cooking and baking for a huge crowd?

    If so, you must have this Gluten Free Blueberry Lemon cake on your menu.

    Gluten Free Lemon Blueberry Cake with one slice on white plate

    You guys know I've been cooking and baking gluten-free for about six years now.  I started when there were no gluten free products on the market.

    At that time, I was pretending to be a scientist in the kitchen mixing all sorts of rice, teff and almond flours together to get the perfect gluten free flour combination.  Thank God I don't have to do that anymore. Bob's Red Mill is my all time favorite, go-to flour for cooking and baking.  I swear when I use it no one can tell it's gluten free.

    Gluten Free Lemon Blueberry Cake one layer on a cooling rack

    It is the perfect flour for layer cakes like this.  It's light and airy texture means that you get a light and moist cake.  There is no grainy aftertaste which has somehow become synonymous with gluten free baking.

    Trust me, you will love it!  You don't have to add anything extra to Bob's Red Mill 1 to 1 Gluten Free Baking Flour to make it work perfectly.

    Gluten Free Blueberry Cake close up

    This Gluten Free Lemon Blueberry Cake is...

    • super moist
    • sweet, but not too sweet
    • full of fresh blueberries in every bite
    • easy to make gluten free with Bob's Red Mill
    • delicious!

    Gluten Free Blueberry Cake with Bob's Red Mill Flour

    Gluten Free Lemon Blueberry Cake

    Gluten Free Lemon Blueberry Cake

    Get your Spring baking on! This Gluten Free Lemon Blueberry Cake is super moist and delicious. It's full of fresh blueberries with a not too sweet cream cheese buttercream frosting. You'll never know it's gluten-free.  
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 8 minutes
    Cook Time: 25 minutes
    Total Time: 33 minutes
    Servings: 10
    Calories: 444kcal
    Author: Karen Kelly

    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
    • 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

    Calories: 444kcal | Carbohydrates: 58g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 125mg | Sodium: 174mg | Potassium: 209mg | Fiber: 3g | Sugar: 35g | Vitamin A: 730IU | Vitamin C: 3.8mg | Calcium: 118mg | Iron: 1.6mg
    Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

    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.

     

     
    « Gluten Free Pancakes
    Roasted Broccolini »

    About Karen Kelly

    Hi, I'm Karen Kelly a certified health coach. At Seasonal Cravings, you will find wholesome gluten free recipes and healthy lifestyle tips.

    Reader Interactions

    Comments

    1. Platter Talk

      March 28, 2017 at 10:37 am

      GF lemon and blueberry cake? Yum. I'm loving the combination of flavors.

      Reply
      • Karen Kelly

        March 28, 2017 at 11:11 am

        It's a match made in heaven!

        Reply
    2. annie@ciaochowbambina

      March 28, 2017 at 10:42 am

      This has spring written all over it! How happy were you when Bob's Red Mill came into your life?! I love this!!

      Reply
      • Karen Kelly

        March 28, 2017 at 11:10 am

        So happy Annie!

        Reply
    3. Andrea @ Cooking with Mamma C

      March 28, 2017 at 10:55 am

      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!

      Reply
      • Karen Kelly

        March 28, 2017 at 11:10 am

        Yes Andrea, I do love Bob's!

        Reply
    4. Dawn - Girl Heart Food

      March 28, 2017 at 11:00 am

      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 🙂

      Reply
      • Karen Kelly

        March 28, 2017 at 11:09 am

        Thanks Dawn! I'm with you, two sounds good!

        Reply
    5. Emily @ Recipes to Nourish

      March 28, 2017 at 11:16 am

      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!

      Reply
    6. Rae

      March 28, 2017 at 11:24 am

      I am so not a blueberry person, however this cake might change that about me. Perfect for spring entertaining!

      Reply
    7. Cliona Keane

      March 28, 2017 at 11:30 am

      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!

      Reply
    8. Alicia Taylor

      March 28, 2017 at 11:31 am

      Our blueberries are starting to bloom already - I cannot wait to put them to use in this recipe!

      Reply
      • Karen Kelly

        March 28, 2017 at 2:19 pm

        Enjoy!

        Reply
    9. Milena | Craft Beering

      March 28, 2017 at 3:46 pm

      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!

      Reply
    10. Cheyanne @ No Spoon Necessary

      March 28, 2017 at 6:32 pm

      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!!

      Reply
    11. Cindy

      March 29, 2017 at 1:09 am

      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.

      Reply
      • Karen Kelly

        March 29, 2017 at 6:18 pm

        Thanks, Cindy!

        Reply
    12. Katie Schultz

      March 29, 2017 at 10:13 am

      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!

      Reply
      • Karen Kelly

        March 29, 2017 at 10:26 am

        Thanks Mrs. Schultz! You guys deserve cake every day for putting up with our kids!

        Reply
    13. Catherine

      March 29, 2017 at 6:38 pm

      This cake is beautiful and looks so light and moist! I love that it's gluten free!

      Reply
    14. Mary Ann | The Beach House Kitchen

      March 29, 2017 at 8:07 pm

      I have a good friend who will be joining us for Easter who eats gluten free Karen! This will be perfect! Thanks for sharing!

      Reply
    15. Lisa Huff

      March 29, 2017 at 8:35 pm

      Would have never guessed this was gluten-free. It's gorgeous! Love Bob's Red Mill products!

      Reply
    16. Lisa | Garlic & Zest

      March 29, 2017 at 8:40 pm

      I had no idea you could make a cake that beautiful with gluten free flour! Call me impressed! This looks fab for Easter

      Reply
    17. Laura | Wandercooks

      March 29, 2017 at 8:44 pm

      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!

      Reply
    18. Lisa Bryan | Downshiftology

      March 29, 2017 at 9:55 pm

      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!

      Reply
      • Karen Kelly

        March 30, 2017 at 6:37 am

        You are so right! Thanks, Lisa!

        Reply
    19. sue | theviewfromgreatisland

      April 06, 2017 at 12:29 pm

      Lemon and blueberry is the ultimate spring combo!

      Reply
    20. Meredith L

      June 15, 2017 at 6:16 pm

      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.

      Reply
      • Karen Kelly

        June 16, 2017 at 7:40 am

        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!

        Reply
    21. Martha

      October 13, 2017 at 7:56 am

      What do you mean "1 tbps vanilla" ???? is that a misspelling of tsp or Tbs ?

      Reply
      • Karen Kelly

        October 13, 2017 at 9:14 am

        Hi Martha, both are tablespoon. Thanks!

        Reply
    22. Marie-Luce Verret

      June 18, 2019 at 5:54 pm

      5 stars
      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.

      Reply
      • Karen Kelly

        June 25, 2019 at 9:06 am

        That's great news! Thanks so much for letting me know!

        Reply
    23. MMM

      July 02, 2019 at 1:51 pm

      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.

      Reply
      • Karen Kelly

        July 03, 2019 at 7:53 am

        Wow, thanks so much for the awesome review! I'm so glad your family approved...mine does too!

        Reply
    24. Victoria Ganz

      August 10, 2019 at 3:44 pm

      5 stars
      This cake is delicious! You would never know it was GF. Made it for a friends wedding, everyone loved it!

      Reply
      • Karen Kelly

        August 11, 2019 at 4:13 pm

        Thanks so much for letting me know! I'm glad it worked out for you.

        Reply
    25. Lidija

      August 17, 2019 at 6:53 pm

      Can this be made as gluten free and dairy free? If so what would I replace the buttermilk and cream cheese with ?

      Reply
      • Karen Kelly

        August 18, 2019 at 6:57 am

        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.

        Reply
    26. Basia

      January 27, 2020 at 12:37 am

      5 stars
      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.

      Reply
      • Karen Kelly

        January 28, 2020 at 1:38 pm

        So glad you liked it! Thanks for letting us know.

        Reply
    27. Sarah Morris

      January 03, 2021 at 8:04 pm

      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!

      Reply
      • Karen Kelly

        January 04, 2021 at 2:49 pm

        Great, let me know how it works out. I've made this cake so many times!

        Reply

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    I'm Karen Kelly a food photographer and recipe creator. At Seasonal Cravings you will find quick, gluten free recipes made with seasonal ingredients. Let's get cooking!

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