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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

Description

*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!


Ingredients

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 


Instructions

  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.  

Notes

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