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–+ servings
Gluten-Free Lemon Blueberry Cake with fresh blueberries and lemon zest

Gluten-Free Lemon Blueberry Cake

This Gluten-Free Lemon Blueberry Cake captures autumn’s gentle brightness with tart lemon, juicy blueberries, and a tender crumb, perfect for all dietary preferences.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 280 kcal

Ingredients
  

Dry Ingredients

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum included) Use a reliable gluten-free blend.
  • 1.25 cups granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt

Wet Ingredients

  • 3 large eggs, room temperature
  • 0.5 cup plain yogurt (or dairy-free yogurt) Use unsweetened for balanced flavor.
  • 0.5 cup neutral oil (vegetable or light olive oil)
  • 0.25 cup milk (dairy or alternative) Use unsweetened versions.
  • 2 tbsp lemon zest (from about 2 lemons)
  • 0.25 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1.5 cups fresh or frozen blueberries (don’t thaw if frozen) Toss with a tablespoon of flour to prevent sinking.
  • 0.5 tsp xanthan gum Optional, if your blend doesn’t include it.

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C). Grease an 8x8-inch pan or line with parchment.
  • Toss blueberries with 1 tablespoon of flour from the measured amount to prevent sinking.

Mix Dry Ingredients

  • In a bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients

  • In a separate bowl, beat eggs, yogurt, oil, milk, lemon zest, lemon juice, and vanilla until smooth.

Combine and Bake

  • Pour wet into dry and gently stir until just combined. If batter feels very thick, add a tablespoon of milk.
  • Fold in the blueberries gently to avoid crushing.
  • Pour batter into prepared pan and smooth the top.
  • Bake for 35–45 minutes, or until a toothpick in the center comes out with a few moist crumbs. Start checking at 30 minutes if your oven runs hot.

Finishing Touches

  • Let cool for 10 minutes in the pan, then transfer to a wire rack.
  • For a glaze, whisk 1 cup powdered sugar with 2–3 tbsp lemon juice and drizzle when cake is cool.
  • For a rustic finish, sprinkle with powdered sugar and extra lemon zest.

Notes

Keep blueberries cold and toss in flour so they don’t sink. Don't overmix: fold just until combined to keep the crumb tender. For more variations see tips section.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 20g
Keyword Autumn Recipes, Baking, gluten-free, healthy dessert, Lemon Blueberry Cake
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