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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!
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.
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.
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.
Whisk together the lemon icing ingredients.
Prep the pan you are using.
Mix together the lemon sugar ingredients.
Mix the wet ingredients together.
Whisk in the dry ingredients.
Fold in the blueberries.
Transfer the batter into the lined pan & bake.
Allow the cake to cool, then spread the icing on the cake. Serve & enjoy!
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