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.