This super-moist gluten-free lemon blueberry cake has a tender crumb that bursts with lemon flavor, with juicy blueberries studded throughout. Topped with a tart lemony cream cheese frosting, this cake is an instant classic!
We're getting ready for spring with this citrus berry mash-up. Every forkful of this gluten-free lemon blueberry cake is soft and tender, with a vibrant lemon crumb and sweet blueberries bursting throughout. Make it as a show-stopping layer cake or you can even bake it in a 9x13 baking pan for easier serving when bringing to a potluck, just like my gluten-free chocolate sheet cake.
Both of my kids agreed this is one of the best cakes I've ever made. My 5-year-old ate his slice in less than 30 seconds with two enormous bites. Not a single crumb was left behind. My friend Daisy was just going to have a bite and save the rest for her morning coffee but ended up just having another bite until it was all gone. She then declared it was the best cake she's ever eaten (!!).
There you have it: rave reviews all around.
Why you'll love this gluten-free lemon blueberry cake
- This cake celebrates spring with vibrant zesty lemon flavor and juicy blueberries studded throughout.
- It bakes up with a soft tender crumb that's perfectly moist, just like my fluffy gluten-free lemon cupcakes.
- It's topped with a thin layer of tart lemon cream cheese frosting that balances each bite.
The gluten-free flours I use to create the best crumb:
Based on my super moist gluten-free vanilla cake and buttery gluten-free funfetti cake recipes, this cake uses a combination of sorghum flour, sweet rice flour, tapioca flour, and millet flour to create a super fluffy and tender gluten-free crumb. Each of these flours adds a unique texture component to the cake.
If you'd prefer to use a pre-made blend, you can sub out all the flours by weight (358g) with Bob's Red Mill 1-to-1 all-purpose gluten-free flour blend, but your result may not be as light and fluffy as the one posted here.
- sorghum flour: Sorghum flour is a wholesome whole-grain flour. With slightly sweet notes, sorghum flour adds flavor depth and helps create a very moist crumb.
- sweet rice flour: Also called "mochiko," sweet rice flour is distinctively different than white rice or brown rice flour. Sweet rice flour is the same flour used to make mochi, and as such, its stickiness helps to bind the cake together, creating chewiness like a classic cake recipe. I prefer Koda Farms Mochiko for cake, but also use Bob's Red Mill Sweet Rice Flour.
- tapioca flour: Tapioca flour adds chewiness and helps mimic the fluffiness of a classic cake. It adds just a bit more softness and loftiness to the crumb.
- millet flour: Millet flour is a neutral flour here to balance the others out so the cake isn't too moist or gummy.
The tanginess of lemon cream cheese frosting is the perfect complement to this fluffy lemon blueberry cake.
I use my go-to fresh lemon cream cheese frosting that has a high ratio of butter to cream cheese. The result is a lightly tangy, very bright lemony frosting that creates a beautiful naked layer cake.
Recipe
Bright & Moist Gluten-Free Lemon Blueberry Cake
Ingredients
- 225 g (1¾ cups) fresh or frozen blueberries, see note about using frozen
- 96 g (¾ cup) Bob’s Red Mill sorghum flour, plus ½ tablespoon for tossing with blueberries
- 120 g (¾ cup) sweet rice flour, also called Mochiko, it is different from "white rice flour" or "brown rice flour" – I recommend Koda Farms or Bob’s Red Mill brands
- 77 g (½ cup + 3 tablespoons) Bob’s Red Mill tapioca flour
- 65 g (¼ cup + 3 tablespoons) Bob’s Red Mill millet flour
- 1¼ teaspoon xanthan gum
- 1¾ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 3 large eggs, whites and yolks separated
- ½ cup + 1 tablespoon (9 tablespoons) unsalted butter, room temperature
- 330 g (1½ cups + 2 tablespoons) granulated sugar
- 3 tablespoons lemon zest, from about 3 lemons
- 1 tablespoon pure vanilla extract
- ¼ cup + 1½ teaspoons (68 g) fresh lemon juice
- ½ cup + 1 tablespoon (135 g) whole milk
- ½ cup (120 g) sour cream
- 1 batch lemon cream cheese frosting
INSTRUCTIONS
- If using fresh blueberries, wash and dry them very well. Once dry, toss them in ½ tablespoon sorghum flour and set aside. If using frozen blueberries, do not defrost the berries before adding them to the batter. Toss them in ½ tablespoon sorghum flour and keep them in the freezer until ready to fold them into the batter.
- Preheat the oven to 350°F. Brush two 8-inch cake pans lightly with vegetable oil or cooking spray and line the bottom with parchment paper.
- In a medium bowl, sift together the sorghum flour, sweet rice flour, tapioca starch, millet flour, xanthan gum, baking powder, baking soda and salt. Set aside.
- Using a hand mixer, whip the egg whites in a medium bowl, starting on low speed and increasing to high speed until soft peaks form. When the beater is pulled out a peak should rise and the very tip should fall. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, about 3 minutes.
- With the mixer on low speed, mix in the lemon zest, followed by the vanilla and egg yolks, scraping down the sides as needed.
- Mix in the sour cream, then, with the mixer on low, slowly add the dry ingredients in three batches, adding the milk and lemon juice in between, scraping down the sides after each addition, and mixing until just combined.
- Using a silicone spatula, fold in ⅓ of the whipped egg whites to loosen the batter. Then carefully fold in the remaining whipped egg whites until almost combined.
- Fold in the blueberries until evenly distributed. Divide the batter among the prepared baking pans and use an offset spatula to spread it into an even layer.
- Bake for 34-36 minutes until the cake springs back when gently pressed in the middle and a toothpick comes out dry or with a few moist crumbs.
- Remove from oven. Let cool in the pan for 10 minutes, then run a clean knife around the outside and overturn the cake onto a wire rack to cool completely. To do this, I place a wire rack over the baking pan and, holding the pan and the rack together, carefully flip the cake to release. Peel off the parchment paper, then place a wire rack over the top, and carefully flip it right-side up.
- Once cool, make the lemon cream cheese frosting according to this recipe.
- Frost the cake. For a layer cake, spread ½ cup of frosting between each layer. spread a very thin layer of frosting on the top and side. Use a bench scraper or offset spatula to smooth and scrape the frosting off the sides as pictured. Smooth or swirl the top of the cake, then decorate as desired with more blueberries, lemon slices, and/or lemon blossoms. Slice and serve.
Notes
FREEZING UNFROSTED
You can bake and cool the gluten-free lemon blueberry cake layers in advance and freeze them until you're ready to frost and serve. Once cool, wrap each layer in plastic wrap before freezing them. For short-term storage, plastic wrap is sufficient, but for longer storage, place the wrapped layers in freezer bags to prevent freezer burn. When it's time to frost the cake, place the frozen layers on a cooling rack at room temperature for 1- 1.5 hours to defrost before frosting. Frost the cake as normal! Alternatively, you can frost the cake while it's still frozen then let it cool at room temperature for 1.5-2 hours before slicing. The frosting will firm up quickly from the cold cake. This makes it super easy to get a smooth frosting look!FREEZING FROSTED
You can also freeze the gluten-free lemon blueberry cake once it's been frosted. If your freezer has sufficient space, you may freeze the entire cake whole for up to 4 days. Place the cake in the freezer for 1 hour until the frosting is completely firm, then tightly wrap it in plastic wrap. Let the cake sit at room temperature for 3 hours before slicing and serving. Alternatively, store any leftover slices in the freezer in an airtight container for up to 2 months. let sit at room temperature for 30 minutes before eating.
Can I skip the xanthan gum?
In this cake, xanthan gum is not optional. For some of my cake recipes, xanthan gum is not required but may help with a lighter fluffier crumb (like my gluten-free chocolate cupcakes and gluten-free vanilla cupcakes). This gluten-free lemon blueberry cake, however, relies on the xanthan gum. Without it, the cake will bake up dense and the blueberries will sink to the bottom.
If you’re just starting out with gluten-free baking, xanthan gum may seem expensive. However, a bag stretches a very long way. Each recipe typically only calls for ½-1 teaspoon. I keep it in my fridge and a bag lasts me almost 2 years, so if you plan on getting more serious about gluten-free baking, know that it lasts a long time and you'll get a lot of cakes out of a single bag.
Using frozen blueberries instead of fresh:
If fresh blueberries aren't in season, you can use frozen blueberries. Do NOT defrost the frozen blueberries before adding them to the batter. Toss them in sorghum flour and keep them in the freezer until ready to fold them into the batter.
Frozen blueberries are a bit more likely to tint your batter as you mix them in, but the resulting cake won't taste any less delicious!
Can I skip the blueberries?
Yes! This recipe will work great with or without the blueberries. Without the blueberries, the cake will have a bit less moisture, and thus will need less baking time. Bake for only 28-32 minutes, or until the center springs back when gently touched.
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