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:

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: