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–+ servings

Gluten Free Lemon Blueberry Cake

Ashley Lucock
Gluten Free Lemon Blueberry Cake that is moist and DELICIOUS. The bright and zesty flavors of lemon with the sweetness of blueberries creates a perfect balance of flavors that is *chefs kiss*!
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling 2 hours
Total Time 3 hours 15 minutes
Course Breakfast, Brunch, Dessert
Servings 10 people

Equipment

  • Electric mixer w/ paddle attachment
  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Whisk/fork
  • Rubber spatula
  • Zester
  • Citrus juicer
  • Bundt pan
  • Pastry brush
  • Piping bag

Ingredients
  

Cake

  • 1/2 cup (114g) Butter unsalted, softened
  • 1 1/2 cup (360g) Granulated Sugar
  • 1/4 cup (56g) Vegetable Oil
  • 1 1/2 tbsp. (22g) Lemon Juice fresh
  • 3/4 tsp. (4g) Vanilla Extract
  • 2 Eggs
  • 2 1/4 cup (288g) Gluten Free Flour Blend (King Arthur Measure for Measure Gluten Free Flour)
  • 3/4 tsp. (6g) Salt
  • 2 1/4 tsp. (12g) Baking Powder
  • 1 1/2 cup (367g) Vanilla Greek Yogurt
  • 2 cup (350g) Fresh Blueberries
  • 2-3 tbsp. (25-38g) Gluten Free Flour

Icing

  • 2 1/2 cup (350g) Powdered Sugar, sifted
  • 3 1/2 tsp. (48g) Lemon Juice, fresh

Instructions
 

Cake

  • Preheat oven to 375°F and adjust the top rack of your oven to be in the center of your oven. Grease the Bundt pan with non stick spray and use a pastry brush to evenly spread it throughout the pan.
  • Place the sugar and butter in a mixing bowl of a stand mixer. Cream the butter and sugar together on medium speed (4 mins. on speed 5 for a kitchen aid mixer). Add the vegetable oil and cream together (1 min. speed 5).
  • Add the vanilla, lemon zest, and lemon juice and mix until combined.
  • Add eggs one at a time, scraping down the sides of the bowl after each addition.
  • In a medium bowl, add the gluten free flour, salt, and baking powder. Whisk together with a fork or whisk for 30 seconds.
  • Add ¾ of the dry ingredients to the creamed mixture. Mix on low until combined.
  • Add all of the yogurt and mix until combined
  • Add the remaining flour and continue to mix on low until combined.
  • Place the blueberries in a separate bowl, add 2-3 tbsp. of gluten free flour and toss the blueberries until they are evenly coated.
  • Add the blueberry/flour mixture to the cake batter and gently fold them in until they are evenly dispersed.
  • Bake at 375°F for 40-45 minutes.
  • Let the cake cool for 20-25 minutes after coming out of the oven. Then flip the cake out of the pan and let it sit at room temp to cool completely. *see note below about storing for next day glazing*

Icing

  • Place the sifted powdered sugar and lemon juice in the bowl of a stand mixer.
  • On a low speed, mix the powdered sugar and lemon juice together until it forms a stiff icing. Set aside.

Adding icing to cake

  • With the bottom of the Bundt cake facing up, trim the top so that it is completely level. Then flip the cake over so that side is on the bottom before glazing.
  • Fill a piping bag with the lemon glaze. Going around the cake 2-3 times, evenly pipe the glaze around the top of the cake.
  • Give the cake a little shake to help the glaze ooze down the sides. Now you can cut into the beautiful Bundt cake and enjoy!

Notes

*if you're not going to immediately glaze and serve your cake after its cooling, wrap the cake in plastic wrap before glazing and store in an air tight container. 
Keyword Blueberry, Cake, Gluten free, Lemon
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