Gluten-Free Lemon Blueberry Cake

Gluten-Free Lemon Blueberry Cake

  • Author: Bridget Towery|Baking with Bridget


Made with fresh lemons and blueberries, you will love how tart and sweet this gluten-free cake is. It would be delightful to serve at an afternoon tea or bridal shower.



Ingredients for Cake:

  • 2 1/4 cups gluten free almond flour
  • 1 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/8 teaspoon Xanthan gum
  • 2 teaspoons lemon peel
  • 2 eggs
  • 1/2 cup butter, softened
  • 3/4 cup milk
  • 1/2 cup lemon juice
  • 3/4 to 1 cup fresh blueberries

Ingredients for Lemon Glaze:

  • 3 cups sifted confectioners’ sugar
  • 3 Tablespoons lemon juice


Instructions for Cake:

  1. Preheat oven to 350°. Grease 13×9″ oblong pan or Bundt pan.
  2. In large mixing bowl, sift together the flour, sugar, baking powder, salt, xanthan gum and lemon peel.
  3. Add butter. Pour in a little over half of the milk and beat on low speed 2 minutes. Add remaining milk and eggs. Beat on medium speed 2 minutes. Add lemon juice and beat on medium speed 2 minutes.
  4. Gently fold in blueberries. Pour in to prepared pan. Bake 30 to 35 minutes or until cake tests done.
  5. Remove from oven and let sit 5 minutes. Transfer to cooling rack. Let cool completely and if you are using a Bundt pan, transfer to a cake plate.

Instructions for Lemon Glaze:

  1. In a medium size bowl, bend together confectioners’ sugar with lemon juice, one tablespoon at a time. Stir until glaze is smooth.
  2. Drizzle over cooled cake.


  • Substitute frozen blueberries for fresh.
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