Made with gluten-free flour, fresh blueberries, lemon zest, dairy-free yogurt, and vegan butter, this Gluten-Free Lemon Blueberry Cake is moist, bright, and impossible to stop eating.
I didn’t set out to make the perfect gluten-free lemon blueberry cake. I really didn’t. It started, like many of my kitchen “experiments,” with guilt. You know that feeling when you see a container of blueberries slowly aging in the fridge and a lemon that’s more shriveled than you remembered it being when you bought it “for something”? Yeah. That kind of guilt.
I wasn’t even planning to bake. But then I remembered this box of gluten-free flour I’d picked up on a whim (probably after one too many enthusiastic Pinterest scrolls). And a cup of dairy-free yogurt that was teetering on its expiration date. I figured—why not?
I threw everything together in one bowl, not expecting much. But when that first bite hit? Oh my gosh. It was light. Tart. Just sweet enough. And the blueberries? Juicy little flavor bombs. It was like summer and comfort food and “hey, I actually did something right today” all rolled into one.
Now, I make this cake for brunch, birthdays, breakups, and those days when I need something that feels like a warm hug (but from a cake).
Why You’ll Love This Gluten-Free Lemon Blueberry Cake Recipe?
Let’s be honest—gluten-free baking is sometimes hit or miss. I’ve had cakes that tasted like damp cardboard, or worse, like someone tried to make it healthy and forgot it should also taste good.
This one? This cake doesn’t scream “I’m gluten-free!” It just says, “Hey. I’m fluffy, moist, zesty, and I go great with coffee or ice cream or eaten directly from the pan while standing at the kitchen counter at 11:43 p.m.” It’s super simple to make (no electric mixer needed), comes together in one bowl, and doesn’t need any weird ingredients you’ll only use once and then forget about.
Plus, it’s gluten-free and dairy-free without trying too hard. No sacrifice of flavor. No sad textures. Just a bright, cozy cake that’s weirdly easy to love.
Ingredient Notes:
Alright, here’s what you need—and why each thing matters:
-
1½ cups gluten-free all-purpose flour: I used a 1:1 blend. No, not all blends are equal, but I’ve had luck with the King Arthur one.
-
½ tsp xanthan gum: Only if your flour blend doesn’t already have it. Trust me—this keeps the cake from falling apart like my plans last Monday.
-
2 tsp baking powder: Makes the cake rise, fluff up, and be generally pleasant.
-
1 cup sugar: Just regular granulated sugar. I tried coconut sugar once… it was fine, but not “this is amazing” level.
-
1 tbsp lemon zest: This is where the cake gets its sparkle. Zest is magic.
-
2 eggs: They help bind everything and give the cake structure.
-
½ cup dairy-free yogurt: I used coconut yogurt, but almond works too. Adds tang and moisture.
-
¼ tsp vanilla extract: Optional but adds a nice little background note.
-
½ cup melted vegan butter: Adds richness and makes everything better. I mean… it’s butter.
-
1 cup fresh blueberries, divided: Half go in the batter, half go on top. Nature’s candy.
-
1 tbsp powdered sugar (optional): For that “I totally planned this” finishing touch.
-
Dairy-free vanilla ice cream (optional): But like… not really optional.
How To Make Gluten-Free Lemon Blueberry Cake?
Step 1: Preheat and prep.
Set your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment. Or use a regular cake pan, but parchment makes your life easier. Especially if you’re planning to flip it onto a plate and not just eat it straight from the pan (which I respect).
Step 2: Sugar + zest = scented joy.
In a bowl, combine the sugar and lemon zest. Then—here’s the fun part—rub them together with your fingers until it smells amazing. It’ll look a little like damp sand. And yes, that’s a good thing.
Step 3: Eggs, yogurt, vanilla.
Add the eggs and whisk until the mixture turns a little frothy. Then mix in the yogurt and vanilla. It’ll start looking like batter. You’re on your way.
Step 4: Dry ingredients.
Sift in the flour, baking powder, and xanthan gum (if needed). Stir gently but confidently. Don’t overmix. We’re not building gluten here—because, you know, we’re not using gluten.
Want To Save This Recipe?
Step 5: Melted butter magic.
Fold in the melted butter. The batter will go from “meh” to glossy and smooth. This part always makes me feel like I know what I’m doing.
Step 6: Fold in the blueberries.
Gently stir in ¾ cup of your blueberries. Save the rest for the top. Trust the process.
Step 7: Bake.
Pour the batter into your prepared pan. Scatter the remaining berries on top. Bake for 40–50 minutes. You’ll know it’s done when the top is golden and a toothpick comes out clean. Your kitchen will smell like a candle I’d definitely buy.
Step 8: Cool, slice, admire.
Let the cake cool before you try to remove it from the pan. Then sprinkle powdered sugar like a tiny bit of drama. Slice. Serve. Eat. Smile.
Storage Options:
This cake stays soft and lovely for up to 3 days. Cover it with foil or pop it into an airtight container and keep it on the counter. If it’s super hot out, go ahead and refrigerate it—just let it warm back up a bit before eating.
Freezing? Yep. Slice it up, wrap each piece, and stash in the freezer for those days when only lemon cake will do (they happen).
Variations and Substitutions:
-
No lemon? Use orange zest. Totally different, but still very good.
-
Want more tang? Add a quick lemon glaze: just powdered sugar + lemon juice.
-
Egg-free? I haven’t tested it, but flax eggs should work. Let me know if you try!
-
Can’t find vegan butter? Use a neutral oil like avocado or light olive oil.
-
More texture? Add slivered almonds to the top before baking.
-
No yogurt? Sour cream or applesauce can sub in a pinch. Texture will be slightly different, but still tasty.
What to Serve with Gluten-Free Lemon Blueberry Cake?
-
Tea: Lemon ginger, Earl Grey, or even green tea works beautifully.
-
Dairy-free ice cream: Because warm cake + cold cream = bliss.
-
Berries on the side: Fancy it up with a few extra blueberries and a sprig of mint.
-
Whipped coconut cream: If you’re feeling that extra flair.
-
Midnight cravings: No topping needed—just a fork and a fridge light.
Frequently Asked Questions:
Can I make this with regular flour?
Sure! Just use all-purpose and skip the xanthan gum.
Can I make it entirely vegan?
Yes—try flax eggs or aquafaba. I haven’t tested it, but folks have had success with similar cakes.
Can I use frozen blueberries?
Totally. Don’t thaw them, just toss ’em in frozen. Your batter might turn a little purple—call it a vibe.
Look, this Gluten-Free Lemon Blueberry Cake isn’t revolutionary. But it is the kind of cake that sneaks into your regular rotation. The kind that makes you feel like you’ve got your life together—even if your laundry says otherwise. It’s bright, cozy, easy to share (or not), and totally satisfying without being heavy.
So go ahead. Make it. Tweak it. Own it. And if you do? I’d love to hear how it turned out. Or what you subbed. Or if you ate it for breakfast and called it health food.
We’ve all been there. And I’m cheering for you.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Gluten-Free Lemon Blueberry Cake
Ingredients
- 1½ cups gluten-free all-purpose flour
- ½ teaspoon xanthan gum omit if your flour blend includes it
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 2 large eggs
- ½ cup dairy-free yogurt e.g., coconut or almond-based
- ¼ teaspoon pure vanilla extract
- ½ cup vegan butter melted
- 1 cup fresh blueberries divided
- 1 tablespoon powdered sugar for garnish (optional)
- Dairy-free vanilla ice cream for serving (optional)
Instructions
Prepare the oven and pan:
- Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan and line the base with parchment paper. Set the oven rack to the middle position.
Combine sugar and lemon zest:
- In a medium bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until the mixture is fragrant and slightly moist.
Add eggs and wet ingredients:
- Transfer the lemon sugar mixture to a larger bowl. Add the eggs and whisk until the mixture becomes pale and slightly frothy. Stir in the dairy-free yogurt and vanilla extract until smooth.
Incorporate dry ingredients:
- Sift in the gluten-free flour, xanthan gum (if needed), and baking powder. Whisk gently until the batter is fully combined, avoiding overmixing.
Add melted butter:
- Use a spatula to fold the melted vegan butter into the batter until it is smooth and glossy.
Fold in blueberries:
- Gently fold in ¾ cup of the blueberries, reserving the remaining ¼ cup for topping.
Transfer and top:
- Pour the batter into the prepared cake pan and spread evenly. Scatter the remaining blueberries over the top.
Bake:
- Bake for 40 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool and serve:
- Allow the cake to cool fully before removing from the pan. Optionally, dust with powdered sugar before slicing and serving. For a decadent touch, serve with a scoop of dairy-free vanilla ice cream and additional fresh blueberries.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
