Gluten-free Lemon Blueberry Cake
Fluffy, gluten-free lemon blueberry cake is the perfect dessert for spring! It’s made from a blend of almond and tapioca flour, sweetened with coconut sugar, and topped with a bright lemon blueberry glaze. Each slice is bursting with blueberries, with the most delicious zesty flavor that isn’t overly sweet.
I originally shared this recipe a few years ago as a loaf, but recently remade it into a cake with a blueberry icing to add a pop of color.
This cake
I’ve made so many batches of this cake over the years. The texture is super light and fluffy, and reminds me of the Starbucks lemon loaf. You can leave out the blueberries to make this a classic lemon cake, but I highly recommend the vibrant blueberry glaze on top.
I love adding in some extra lemon zest to really enhance that zesty flavor.
What you’ll need to make lemon blueberry cake
Wet ingredients:
- Eggs
- Greek yogurt
- Olive oil
- Lemon juice + zest
- Sugar
- Vanilla extract
- Blueberries
Pro tip: toss your blueberries in a little extra tapioca flour to help prevent them from sinking to the bottom of the loaf!
Dry ingredients:
- Almond flour- this one is one of my favorites to bake witht
- Tapioca flour- tapioca flour gives this loaf the perfect texture in combination with the almond flour. I haven’t tested any other substitutes, so I don’t suggest substituting it
- Baking powder
- Baking soda
- Salt
- Combine all of the dry ingredients together in a bowl
- In a separate bowl, whisk together the eggs, yogurt, vanilla, lemon juice, zest, sugar and vanilla extract
- Fold in the dry ingredients and mix well, then add in your blueberries
- Pour the batter into a greased 8″ cake pan. Bake on 350 F for about 40-45 minutes
- Let cool for 15 minutes before adding your icing
Blueberry Lemon Glaze
The true star of the recipe is the lemon blueberry glaze. It’s made with just four ingredients- powdered sugar, blueberries, lemon zest and a little water
- Microwave your blueberries for about 1 minutes, until they release their juices
- Strain the blueberries through a small mesh strainer to separate the juice from the skins- you’ll need just the juice for the glaze
- To the blueberry juice, add the powdered sugar, lemon zest and a tsp or two of water to help thin out the consistency
- Pour the glaze over the cake and garnish with some extra lemon zest
This cake will stay fresh on the counter for up to 3 days, or can be refrigerated for up to 1 week. It’s honestly such a crowdpleaser and such a pretty dessert to serve at your next gathering!
I can’t wait for you guys to try it!
Other gluten-free baked goods you may like:
Gluten-free Carrot Cake Muffins
Grain-free Blueberry Pancakes
Gluten-free Chocolate Chip Banana Bread
Lemon Blueberry Cake
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 3 large eggs
- 1/2 cup Greek yogurt, I used 2%
- 1/4 cup olive oil, or sub any other liquid oil
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup coconut sugar or brown sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup blueberries
Blueberry Glaze
- 1/2 cup powdered sugar
- 1/2 cup blueberries, fresh or frozen
- 1/2 tsp lemon zest
- 1-2 tsp water, as needed
Directions
- Preheat your oven to 350 F.
- In a large bowl, whisk together the eggs, sugar, oil, yogurt, lemon juice, zest and vanilla extract until smooth.
- In a separate bowl, mix together the almond flour, tapioca flour, baking powder, baking soda and salt.
- Pour the wet ingredients into the dry, and whisk together to form a batter. Fold in the blueberries and mix.
- Pour the batter into a greased 8" round pan, or a parchment lined 9 x 5 loaf pan. Bake for 40-45 minutes, until the top is firm to touch and a toothpick comes out clean. Let cool for at least 15-20 minutes before removing from the pan.
- To make the glaze, microwave the blueberries in 30 second increments until they're warm and release their juice. Place a small mesh strainer over a bowl and pour the blueberry mix into the strainer to separate the juice from the whole blueberries- you'll want just the juices for the glaze. I like to use the back of a spoon to press out all of the juices. Discard the blueberry skins and add the powdered sugar and lemon zest to the blueberry juice. Start whisking, and add water by the tsp as needed to thin out the glaze.
- Remove the cake from the tin and pour the blueberry glaze over the top. Spread it around using a rubber spatula, then top the cake with extra lemon zest.
- Keep in a cool area for up to 3 days, or refrigerate for up to 1 week.
Thanks for creating it!
I absolutely loved this recipe! I replaced the blueberries for raspberries just like you showed on your feed and made it into mini muffin tins. It was super mOiSt and wasn’t overly sweet yet tasted really nice. Thank you for sharing it, my whole fam loved it!
So glad you enjoyed it, Josefina! 🙂
Such an amazing recipe!!! 12/10 recommend! So moist and flavorful. Had to let it go another 20-30 minutes with foil on top so it wouldn’t burn but it turned out perfect!
So happy to hear that!!