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
- 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.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, buttermilk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 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, 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).
- In a small bowl, whisk together the cornstarch and water until smooth.
- 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.
- Remove the pan from heat and let the blueberry filling cool to room temperature.
- 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.
- 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
