Gluten-Free Lemon Blueberry Cake
A bright and tender lemon-scented cake filled with juicy blueberries, made entirely gluten-free and dairy-free. Perfect for brunch, tea, or a light dessert.
8 Servings
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
To ensure the cake remains gluten-free, use a certified gluten-free all-purpose flour blend. If your flour blend does not contain xanthan gum, add ½ teaspoon as listed. Always check product labels, especially for baking powder and vanilla extract, to confirm they are gluten-free.