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.
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.
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.
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.
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 Lemon Blueberry Cake
Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 tbsp vanilla
- 4 large eggs
- 2 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 4 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup buttermilk
- 2 cups fresh blueberries
- For Frosting
- 8 oz cream cheese at room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups confectioners sugar
- 2 tbsp 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 remaining buttermilk, lemon juice and lemon zest and combine for a few seconds.
- Toss blueberries with a tbsp 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 tbsp 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.
GF lemon and blueberry cake? Yum. I’m loving the combination of flavors.
It’s a match made in heaven!
This has spring written all over it! How happy were you when Bob’s Red Mill came into your life?! I love this!!
So happy Annie!
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!
Yes Andrea, I do love Bob’s!
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 🙂
Thanks Dawn! I’m with you, two sounds good!
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!
I am so not a blueberry person, however this cake might change that about me. Perfect for spring entertaining!
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!
Our blueberries are starting to bloom already – I cannot wait to put them to use in this recipe!
Enjoy!
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!
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!!
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.
Thanks, Cindy!
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!
Thanks Mrs. Schultz! You guys deserve cake every day for putting up with our kids!
This cake is beautiful and looks so light and moist! I love that it’s gluten free!
I have a good friend who will be joining us for Easter who eats gluten free Karen! This will be perfect! Thanks for sharing!
Would have never guessed this was gluten-free. It’s gorgeous! Love Bob’s Red Mill products!
I had no idea you could make a cake that beautiful with gluten free flour! Call me impressed! This looks fab for Easter
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!
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!
You are so right! Thanks, Lisa!
Lemon and blueberry is the ultimate spring combo!
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.
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!
What do you mean “1 tbps vanilla” ???? is that a misspelling of tsp or Tbs ?
Hi Martha, both are tablespoon. Thanks!