Gluten-Free Lemon Blueberry Cake Recipe

There’s something absolutely magical about baking a cake that seamlessly combines the zesty freshness of lemons with the sweet, juicy burst of blueberries. Our Gluten-Free Lemon Blueberry Cake is exactly that – a delightful treat that brings together family and friends to create treasured moments. Perfect for a sunny spring afternoon or a heartwarming family gathering, this cake is a delightful symphony of flavors, and the fact that it’s gluten-free ensures that everyone, regardless of dietary restrictions, can savor a slice. Let’s make baking an art that we share with our loved ones.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 8-10

Skill Level: Easy

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• Zest and juice of 1 large lemon
• 1/2 cup plain yogurt or sour cream
• 1 tsp pure vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tbsp gluten-free flour (for coating blueberries)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, yogurt, and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Toss the blueberries with 1 tablespoon of gluten-free flour, then gently fold them into the batter.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Helpful Tips:

• Ensure all ingredients are at room temperature for best results.
• Substitute plain yogurt with Greek yogurt for a denser cake.
• If using frozen blueberries, do not thaw; this prevents them from bleeding into the batter.

Storage Instructions:

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Pairings:

Enjoy this cake with a cup of green tea or a refreshing glass of lemonade. It also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

At Zynahz, we believe that every recipe is a chance to spread joy and express creativity. This Gluten-Free Lemon Blueberry Cake is just one of the many ways you can bring delicious moments to life. We encourage you to try this recipe, share your results, and spread the love with friends and family. Explore more recipes on Zynahz, follow us on social media, and don’t forget to sign up for our newsletter for more delightful inspirations.