As Julia Child was alleged to say, “A party without cake is just a meeting.” Our Gluten-Free Lemon Blueberry Cake is iced with a drizzle of a glaze with such a light, bright flavor that it elevates this cake to the top-tier level. Good luck having only one piece! 

lemon blueberry cake on a platter and two cake slices next to it

A Gluten-Free Twist on a No Crumbs Left Classic

Fernanda made me the most divine Orange Cake for my birthday, and recently, when we were chatting, she had the idea to create this lemon-blueberry version in a loaf. I love that it’s gluten-free, luscious, and delicious—a moist blueberry-lemon delight.  

Orange Gluten-Free Bundt Cake

This is the most amazingly delicious cake. Perfect for the holiday, it’s both sumptuous and simple. It’s special enough to make for a celebration!

whole lemon blueberry cake topped with icing & lemon slices on on white platter

Is It Easy To Bake Gluten-Free Desserts?

Gluten-free baking can be tricky, and what’s fantastic about this recipe is that it’s quick to prepare, and then you simply bake it. Settle in, because gluten-free flour takes a little longer to bake, and then the cake has to sit for a while before you get to ice and eat it. 

Choosing the Right Flour: A Gluten-Free Baking Guide

We used Bob’s Red Mill Paleo Baking Flour, because the kind of gluten-free flour you use matters. Our second choice was King Arthur gluten-free all purpose flour. Not all gluten-free flours are created equal. This post isn’t sponsored, but I love Bob’s Red Mill because of the finished product: it’s really moist, it’s flakier, and the texture of the crumb is just somehow much more delicious.

Spring Delight: Lemon Blueberry Cake for Easter (or Anytime!)

Easter is coming, but this fabulous cake is good for any spring Sunday. No need to wait for a holiday. While it’s special enough for a holiday, it’s an easy, delicious dessert that everyone will adore–perfect for anytime you feel inspired to bake.  

Making This Lemon Blueberry Cake. Let’s Go!

If you make Teri’s Gluten-Free Lemon Blueberry Cake, rate and review it below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok!

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lemon blueberry cake on a platter and two cake slices next to it

Gluten-Free Lemon Blueberry Cake

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  • Author: Teri Turner
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


*see the notes for a variation of this recipe*

Our Gluten-Free Lemon Blueberry Cake is iced with a drizzle of a glaze with such a light, bright flavor that it elevates this cake!


For the cake:

  •   Liquid coconut oil, for greasing (or grease of choice) 

  •   1/2 cup granulated sugar  

  •   1 tablespoon lemon zest (about 2 large lemons) 

  •   1 1/2 cups Bob’s Red Mill Paleo Baking Flour or all-purpose flour 

  •   2 teaspoons baking powder  

  •   1/2 teaspoon Kosher salt  

  •   3 large eggs  

  •   1 cup plain unsweetened plain Greek yogurt  

  •   1/2 teaspoon vanilla extract  

  •   1/2 cup (1 stick) unsalted butter, melted  

  •   1 1/2 cups frozen blueberries  

For the Lemon Glaze: 

  •   3/4 cup powdered sugar  

  •   1 tablespoon lemon juice 

  •   1 tablespoon milk  

  •   1/2 to 1 teaspoon lemon zest  

  •   Lemon slices, blueberries, or mint leaves, for optional garnish 


  1. Preheat oven to 350ºF.  
  2. Grease the loaf pan then line it with a wide strip of parchment paper, the width of the pan, that sticks up past the top edges of the pan by a couple of inches on either side. Youll use the parchment to lift the loaf out of the pan after baking and cooling.  
  3. In a large bowl, add the sugar and lemon zest. Using your fingers, rub the sugar and lemon zest together until the sugar turns a very pale yellow and is fragrant. Add the flour, baking powder, and salt and whisk to combine.  
  4. In a medium bowl, whisk the eggs, unsweetened plain Greek yogurt, and vanilla until well combined. Gently whisk the wet ingredients into the dry ingredients until fully incorporated. Then add the melted butter and whisk to combine. Using a spatula or spoon, fold the blueberries into the batter. Transfer the batter into the prepared loaf pan. Bake for 30 minutes then rotate the cake pan and continue baking for an additional 30 minutes, or until golden brown and a toothpick comes out clean when inserted in the center *SEE NOTES*
  5. Allow the loaf pan to cool for about 10 to 20 minutes on a wire rack. Gently lift the loaf out of the pan by pulling up on the parchment paper and transfer it to a wire rack. Continue to let cool.  
  6. In a small bowl, whisk together the powdered sugar, lemon juice, milk, and lemon zest. Once the loaf cake is completely cool, garnish it with lemon slices, pour the glaze over the cake and enjoy! Feel free to further garnish with fresh blueberries or mint.  


Note: Check after 45 minutes, if the cake is browning too quickly and it has not cooked through, remove it from the oven and tent a piece of aluminum foil on top of the loaf pan (do not wrap or firmly secure foil to the pan or the loaf cake will steam) then return to finish baking, an additional 15 minutes or until a toothpick inserted into the center of the cake comes out clean.  


For a fun variation where the blueberries are more visible on top, we only added 2/3 of the frozen blueberries to the batter in step 3 then baked for 30 minutes and added the remaining blueberries over top in step 4 before rotating the pan. For this variation, bake for 10-15 minutes longer.

variation of this cake with tons of blueberries on top

Try Out Some Of Teri’s Favorite Blueberry And Lemon Recipes!

Blueberry Muffins with Olive Oils from Spain

As a gal who is unapologetic of my love for Olive Oil, I just adore what Olive Oil does for baking, especially Olive Oils from Spain, which are my favorite to cook with.
Bursting with plump blueberries and infused with the rich, fruity notes of high-quality olive oil, these muffins offer a unique twist on a classic favorite. Moist, flavorful, and utterly irresistible, these muffins are the perfect treat for any time of day.

Four Lemon Drop Cakes in Blue Ramekins

Lemon Drop Skyr Cake

It seems like everyone is ready for a new evening treat, and here it is! It’s the perfect sweet treat, and I’m delighted to say that it’s gluten-free. It’s somewhere between a cake and pudding: cake on the outside, gooey on the inside

Preserved Lemons

You may know that I am a gal who loves Meyer Lemons! And I can’t imagine anything better to celebrate the season than Preserved Meyer Lemons. Make sure to use high-quality salt for this recipe! It adds great flavor to something special like Preserved Lemons, but it’s also perfect to use every day. 

Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

Click here to grab your copy!