Why You’ll Love This Recipe

This Gluten Free Lemon Cake with Blueberry Filling is bursting with bright citrus flavors and sweet, juicy blueberries. The gluten-free cake is light and fluffy, and the blueberry filling adds a perfect balance of sweetness and tartness. Topped with a light dusting of powdered sugar or a dollop of whipped cream, it’s a simple yet elegant dessert that’s perfect for birthdays, tea parties, or as a refreshing end to a meal. Plus, the gluten-free nature of the cake means everyone can enjoy it without worrying about dietary restrictions.

Ingredients

  • For the cake:

    • 1 1/2 cups gluten-free all-purpose flour blend

    • 1 1/2 teaspoons baking powder

    • 1/2 teaspoon baking soda

    • 1/4 teaspoon salt

    • 1/2 cup unsalted butter, softened

    • 1 cup granulated sugar

    • 2 large eggs

    • 1/4 cup lemon juice

    • 1 tablespoon lemon zest

    • 1/2 cup buttermilk (or dairy-free milk for a non-dairy option)

    • 1 teaspoon vanilla extract

  • For the blueberry filling:

    • 2 cups fresh blueberries

    • 1/4 cup granulated sugar

    • 1 tablespoon lemon juice

    • 1 tablespoon cornstarch

    • 2 tablespoons water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the cake:

  1. Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans with gluten-free flour or line them with parchment paper.

  2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.

  3. In a large bowl, beat the softened butter and sugar together until light and fluffy.

  4. Add the eggs, one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, buttermilk, and vanilla extract.

  5. Gradually add the dry ingredients to the wet ingredients and mix until combined, being careful not to overmix.

  6. Divide the batter evenly between the prepared cake pans.

  7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

  8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the blueberry filling:

  1. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries start to release their juices (about 5-7 minutes).

  2. In a small bowl, whisk together the cornstarch and water until smooth.

  3. Pour the cornstarch mixture into the blueberries and stir well. Continue cooking for another 2-3 minutes until the filling thickens and becomes a glossy sauce.

  4. Remove the pan from heat and let the blueberry filling cool to room temperature.

Assembling the cake:

  1. Once the cakes are completely cool, place one layer of the cake on a serving platter or cake stand.

  2. Spread the blueberry filling evenly over the top of the first cake layer.

  3. Place the second cake layer on top of the blueberry-filled layer.

  4. You can serve as is or top with powdered sugar, whipped cream, or even more fresh blueberries for extra flair.

Servings and Timing

  • Servings: 8-10 servings

  • Prep time: 15 minutes (for cake) + 10 minutes (for blueberry filling)

  • Cook time: 25-30 minutes (for the cake) + 10 minutes (for filling)

  • Total time: 1 hour (including cooling)

Variations

  • Frosting option: You can add a cream cheese frosting or whipped cream frosting for extra indulgence.

  • Other fruits: Feel free to swap the blueberries for other fruits like strawberries, raspberries, or blackberries for a different flavor profile.

  • Dairy-free option: Use a non-dairy milk and a dairy-free butter substitute to make the cake and filling completely dairy-free.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 2-3 days. If you want to store it longer, refrigerate it for up to 5 days. You can also freeze the cake layers before assembling for up to 2 months. To reheat, place the cake slices in a preheated oven at 350°F (175°C) for about 5-10 minutes.

FAQs

1. Can I make this cake in advance?

Yes, you can bake the cake layers a day or two ahead of time. Just store them in an airtight container at room temperature or refrigerate until ready to assemble.

2. Can I use frozen blueberries for the filling?

Yes, frozen blueberries can be used in place of fresh blueberries. Just make sure to thaw and drain any excess liquid before using them.

3. Can I make this cake without buttermilk?

Yes, you can substitute buttermilk with regular milk or a dairy-free alternative like almond milk. To mimic the tang of buttermilk, add 1 tablespoon of lemon juice or vinegar to the milk before using.

4. Can I use a different type of flour?

If you are using a gluten-free flour blend, make sure it contains xanthan gum or guar gum for better texture. You can also try almond flour or coconut flour, but they may change the texture of the cake.

5. Can I use a different filling?

Yes! You can try using other fruit fillings like raspberry, strawberry, or peach for a different twist.

6. How can I make the cake more moist?

For a moister cake, consider adding a bit of sour cream or yogurt to the batter to provide extra moisture and richness.

Conclusion

This Gluten Free Lemon Cake with Blueberry Filling is a refreshing, light, and delicious dessert that’s perfect for any occasion. The fluffy lemon cake combined with the sweet blueberry filling makes for an irresistible treat. Whether you’re celebrating a special event or simply craving a fresh, fruity dessert, this cake is sure to be a hit with everyone, no matter their dietary restrictions!

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Gluten Free Lemon Cake With Blueberry Filling

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  • Author: Lisa
  • Prep Time: 15 minutes (for cake) + 10 minutes (for blueberry filling)
  • Cook Time: 25-30 minutes (for the cake) + 10 minutes (for filling)
  • Total Time: 1 hour (including cooling)
  • Yield: 8-10 servings
  • Category: Desserts
  • Method: Baking
  • Cuisine: Gluten-Free
  • Diet: Gluten Free
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Description

This Gluten Free Lemon Cake with Blueberry Filling is a light, zesty dessert with a refreshing combination of citrusy lemon cake and a sweet blueberry filling. It’s perfect for any occasion, offering a delicious, gluten-free treat that everyone can enjoy.

Ingredients

  • For the cake:
  • 1 1/2 cups gluten-free all-purpose flour blend
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup buttermilk (or dairy-free milk for a non-dairy option)
  • 1 teaspoon vanilla extract
  • For the blueberry filling:
  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans with gluten-free flour or line them with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, buttermilk, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients and mix until combined, being careful not to overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  9. For the blueberry filling, combine the blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries start to release their juices (about 5-7 minutes).
  10. In a small bowl, whisk together the cornstarch and water until smooth.
  11. Pour the cornstarch mixture into the blueberries and stir well. Continue cooking for another 2-3 minutes until the filling thickens and becomes a glossy sauce.
  12. Remove the pan from heat and let the blueberry filling cool to room temperature.
  13. Once the cakes are completely cool, place one layer of the cake on a serving platter or cake stand. Spread the blueberry filling evenly over the top of the first cake layer.
  14. Place the second cake layer on top of the blueberry-filled layer. Top with powdered sugar, whipped cream, or fresh blueberries for extra flair, if desired.

Notes

This cake can be made in advance. Store the layers in an airtight container at room temperature or refrigerate until ready to assemble.If you prefer, you can use frozen blueberries, but make sure to thaw and drain off any excess liquid before using.For a non-dairy version, substitute buttermilk with almond milk or coconut milk and use dairy-free butter.If you don’t have cornstarch, arrowroot powder can also be used as a thickening agent for the blueberry filling.This cake is also delicious with a cream cheese or whipped cream frosting on top for extra indulgence.For extra moisture, you can add a little sour cream or yogurt to the cake batter.

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 28g
  • Sodium: 160mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 50mg

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