Moist and tender, and studded with fresh juicy blueberries, this gluten-free lemon blueberry cake is perfect for breakfast, a tea-time snack or dessert with a scoop of ice cream! Totally dairy-free too.
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- Blueberries + Lemon = Perfect Combination
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Lemon Blueberry Cake (Step by Step):
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Other Lemon Recipes You’ll Love:
- Gluten-Free Blueberry Recipes to Make:
- Gluten-Free Cake Recipes to Bake:
- Gluten-Free Lemon Blueberry Cake (Dairy-Free)
Blueberries + Lemon = Perfect Combination
There’s nothing like the mix of blueberries and lemon together that makes it feel like summer.
Fresh, vibrant and tasty, it’s a combination that always works, and my lemon blueberry bread is proof of that.
Today I wanted to make a gluten-free lemon blueberry cake (a slightly fancier version that will make the perfect dessert for special occasions), and here we go!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten-free dairy-free lemon blueberry cake recipe are easily accessible at the local grocery store (nothing fancy needed!).
- Easy to Make: Preparing the batter is just a matter of mixing the wet ingredients with the dry ingredients, and then baking the batter until golden brown on top!
- Amazing Texture: With a moist and tender crumb, this delicious gluten-free blueberry cake is perfect with a cup of tea and is great for anytime of day!
- Totally Gluten-Free & Dairy-Free: The best part is that this easy recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this tasty blueberry lemon cake without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this delicious gluten-free blueberry cake recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a fluffier and lighter final texture. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. Make sure to add it in if your gluten-free flour blend doesn’t already have it.
- Baking Powder: Baking powder is the only leavening agent used in this lemon blueberry cake recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
- Sugar: I used granulated white sugar, but cane sugar, light brown sugar, dark brown sugar or coconut sugar will work just as well (just bear in mind that the darker the sugar used, the darker the cake will turn out).
- Lemon Zest: I recommend grating the lemon zest just before using it for the best flavor and fragrance.
- Eggs: Eggs help to better bind the ingredients together. I have not made this recipe without eggs, so I don’t know how that will turn out. If you are allergic to eggs, or simply want to keep this recipe vegan, you can try using acquafaba or an egg-replacer. (If you do make this lemon blueberry cake recipe egg-free, please let me know how it goes in the comments below, I’d love to know!).
- Yogurt: I used dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use normal Greek yogurt or sour cream instead.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. If you are not a fan of vanilla or don’t have it on hand, feel free to leave it out instead.
- Butter: I used vegan butter to keep this recipe dairy-free. You may also use vegetable oil or melted coconut oil. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter instead.
- Fresh Blueberries: I like using fresh blueberries when they are in season (plus these days you can almost always find fresh blueberries in the super market all year round). However, if you don’t have access to fresh berries, frozen blueberries will work too.
- Powdered Sugar: I like sprinkling a bit of powdered sugar (also known as icing sugar or confectioners’ sugar) over this gluten-free lemon and blueberry cake for a little extra sweetness and a fancier look. However, if you rather not, feel free to leave it out. You may also drizzle the cake with a lemon glaze instead of powdered sugar.
How to Make Gluten-Free Lemon Blueberry Cake (Step by Step):
1. Preheat and Line
Preheat oven to 350F (175C). Grease and line an 8-inch round springform pan or cake tin with parchment paper, and adjust the oven rack to the middle position.
2. Rub Sugar and Lemon Zest
Combine sugar and lemon zest together, then use your fingers to rub the sugar and zest until sugar is moist and fragrant.
3. Add Eggs
Transfer the sugar and zest mixture to a large mixing bowl. Add eggs in and whisk until pale and frothy.
4. Add Yogurt and Vanilla Extract
Add yogurt and vanilla extract and mix well.
5. Add Dry Ingredients
Sift in gluten-free all-purpose flour, xanthan gum (if using), and baking powder, and then whisk well until combined.
6. Add Butter
Use a spatula to fold in the melted vegan butter into the batter until batter is glossy.
7. Fold in Blueberries
Use a spatula to gently fold in ¾ cup of the blueberries until they are evenly distributed.
8. Transfer Batter to Pan and Top with Blueberries
Pour the batter into the prepared cake pan. Top the batter with the remaining blueberries, distributing them evenly.
9. Bake Until Golden
Bake the batter for 40 to 50 minutes on the middle rack, or until a toothpick or a cake tester inserted in the middle comes out clean and the dairy-free lemon blueberry cake is golden brown.
10. Cool
Allow lemon blueberry cake to cool at room temperature on a wire rack before removing from pan.
11. Sprinkle Powdered Sugar, Slice and Serve
Sprinkle powdered sugar on top of the gluten-free blueberry cake, then slice into 8 equal pieces and then serve each piece of cake with a scoop of vanilla ice cream and additional fresh blueberries.
Dish by Dish Tips/Tricks
- No Fresh Blueberries? Use Frozen: I like using fresh blueberries when they are in season. However, if you don’t have access to fresh berries, frozen blueberries will work too.
- Swap Blueberries for Other Berries: If you prefer to make this gluten-free lemon cake with other berries, feel free to swap out the blueberries for strawberries, raspberries or blackberries instead.
- Make a Loaf: If you prefer to make a loaf instead of a round cake, simply transfer the batter to a 9″x5″ loaf pan and bake for 40 to 50 minutes at 350F until a toothpick inserted in the middle comes out clean.
- For Extra Lemon Flavor: If you prefer a stronger lemon taste, feel free to add 1 or 2 tablespoons of fresh lemon juice or 1 teaspoon of lemon extract to the wet ingredients.
Recipe FAQs:
To store, place the cooled blueberry cake in an airtight container and store in the refrigerator for up to 5 days.
Yes you can! To freeze, wrap the gluten-free blueberry lemon cake in plastic wrap and freeze for up to 3 months. Let the cake thaw completely overnight in the refrigerator before slicing or serving.
Other Lemon Recipes You’ll Love:
- Lemon Blueberry Bread (Gluten-Free, Dairy-Free)
- Lemon Olive Oil Cake (Gluten-Free, Dairy-Free)
- Lemon Bundt Cake (Gluten-Free, Dairy-Free)
- Lemon Poppy Seed Muffins (Gluten-Free, Dairy-Free)
- Lemon Yogurt Cake (Gluten-Free, Dairy-Free)
- Lemon Crinkle Cookies (Gluten-Free, Dairy-Free)
- Lemon Meringue Pie (Gluten-Free, Dairy-Free)
Gluten-Free Blueberry Recipes to Make:
- Lemon Blueberry Bread (Gluten-Free, Dairy-Free)
- Blueberry Pie (Gluten-Free, Dairy-Free)
- Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
- Easy Blueberry Muffins (Gluten-Free, Dairy-Free)
- Blueberry Dump Cake (Gluten-Free, Vegan)
- Blueberry Crisp (Gluten-Free, Dairy-Free)
Gluten-Free Cake Recipes to Bake:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Lemon Blueberry Cake (Dairy-Free)
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Moist and tender, and studded with fresh blueberries, this gluten-free blueberry cake is perfect for breakfast, a tea-time snack or dessert with a scoop of ice cream! Totally dairy-free too.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 2 teaspoons baking powder
- 1 cup sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1/2 cup dairy-free yogurt
- 1/4 teaspoon pure vanilla extract
- 1/2 cup melted vegan butter
- 1 cup fresh blueberries, divided + more for serving
- 1 tablespoon powdered sugar, for sprinkling on top of cake (optional)
- Dairy-free vanilla ice cream, for serving with cake (optional)
Instructions
- Preheat and Line: Pre-heat oven to 350F (175C). Grease and line an 8-inch round springform pan with parchment paper, and adjust the oven rack to the middle position.
- Rub Sugar and Lemon Zest: Combine sugar and lemon zest together, then use your fingers to rub the sugar and zest until sugar is moist and fragrant
- Add Eggs: Transfer the sugar and zest mixture to a large bowl. Add eggs in and whisk until pale and frothy
- Add Yogurt and Vanilla Extract: Add yogurt and vanilla extract and mix well
- Add Dry Ingredients: Sift in gluten-free all-purpose flour, xanthan gum (if using), and baking powder, and then whisk well until combined.
- Add Butter: Use a spatula to fold in the melted vegan butter into the batter until batter is glossy.
- Fold in Blueberries: Gently fold in ¾ cup of the blueberries until they are evenly distributed.
- Transfer Batter to Pan and Top with Blueberries: Pour the batter into the prepared cake pan. Top the batter with the remaining blueberries, distributing them evenly.
- Bake Until Golden: Bake the batter for 40 to 50 minutes on the middle rack, or until a toothpick inserted in the middle comes out clean and the cake is golden brown.
- Cool: Allow lemon blueberry cake to cool before removing from pan.
- Sprinkle Powdered Sugar, Slice and Serve: Sprinkle powdered sugar on top of the cake, then slice into 8 equal pieces and then serve each piece of cake with a scoop of vanilla ice cream and additional fresh blueberries.
Notes
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a fluffier and lighter final texture. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. Make sure to add it in if your gluten-free flour blend doesn’t already have it.
Baking Powder: Baking powder is the only leavening agent used in this lemon blueberry cake recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Sugar: I used granulated white sugar, but cane sugar, light brown sugar, dark brown sugar or coconut sugar will work just as well (just bear in mind that the darker the sugar used, the darker the cake will turn out).
Lemon Zest: I recommend grating the lemon zest just before using it for the best flavor and fragrance.
Eggs: Eggs help to better bind the ingredients together. I have not made this recipe without eggs, so I don’t know how that will turn out. If you are allergic to eggs, or simply want to keep this recipe vegan, you can try using acquafaba or an egg-replacer. (If you do make this lemon blueberry cake recipe egg-free, please let me know how it goes in the comments below, I’d love to know!).
Yogurt: I used dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use normal Greek yogurt instead.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. If you are not a fan of vanilla or don’t have it on hand, feel free to leave it out instead.
Butter: I used vegan butter to keep this recipe dairy-free. You may also use vegetable oil or melted coconut oil. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter instead.
Fresh Blueberries: I like using fresh blueberries when they are in season (plus these days you can almost always find fresh blueberries in the super market all year round). However, if you don’t have access to fresh berries, frozen blueberries will work too.
Powdered Sugar: I like sprinkling a bit of powdered sugar (also known as icing sugar or confectioners’ sugar) over the blueberry lemon cake for a little extra sweetness and a fancier look. However, if you rather not, feel free to leave it out.
Storing: To store, place the cooled cake in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cake in plastic wrap and freeze for up to 3 months. Let the cake thaw completely overnight in the refrigerator before slicing or serving.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Cake
- Method: Baking
- Cuisine: American
Erin Conner-DeSilveywonder says
wonderful recipe! I topped mine with lemon glaze. thank you so much!
Felicia Lim says
YAY! So happy you enjoyed this lemon blueberry cake Erin!
Lexy says
Hi Felicia. Last week I baked a bread and Today I finally baked the cake. Looks amazing and tastes amazing. I’m so happy I found your blog. Thank you for the recipes. You are a life saver 🤗
Felicia Lim says
So happy to hear that Lexy, so glad to have you here, and am glad you enjoyed the bread and the cake 🙂
Hope to see you around the blog again sometime soon!
xx,
Felicia
Victoria says
Made this cake yesterday to prepare for some company today, and I’m happy it could be frosted, decorated with some blueberries, lemon wedges and mint, refrigerated and brought back to room temperature with it still being moist and delicious. Agree with previous comment that baking this cake fills the house with an amazing aroma. I’m very glad to have found this GF and DF recipe!
Felicia Lim says
Hi Victoria, so glad you enjoyed this lemon blueberry cake! 🙂 Thanks for sharing how it went, and hope to see you around the blog again sometime soon!
xx,
felicia
Grace Lim says
Good morning Felicia!
This lemon blueberry cake is super yummy.
I particularly enjoy the refreshing flavor flooding the kitchen while the cake is being baked in the oven and to subsequently bite into it when the cake is done – the feeling is heavenly especially enjoying it with company.
Thank you and God bless!
Mum
Felicia Lim says
So happy you enjoyed this lemon blueberry cake mummy! 🙂