Gluten-Free Lemon Blueberry Cake
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A gorgeously gluten-free Lemon Blueberry Cake with ultra lemony layered cake sponges bursting with fresh blueberries and filled with a fresh blueberry compote. Covered with an irresistibly zesty sour cream lemon buttercream.
This Gluten-Free Lemon Cake with fresh blueberries is an incredibly easy but impressive cake suitable for any occasion and any season.
If you are looking for a great gluten-free blueberry cake then really there is no better flavour pairing than with lemon. The cake itself is incredibly tender and moist with a fresh burst of citrus and studded through with juicy fresh blueberries.
Guaranteed this show stopper of a cake will be requested again and again. It always goes down an absolute storm whenever it is served.
Why You’ll Love This Gluten-Free Lemon Blueberry Cake
- Incredible bright lemony flavour.
- Packed with blueberries which are baked into the sponge with the sponge layers and sandwiched together with a fresh and rich blueberry compote.
- An easy gluten-free lemon cake made with all-purpose gluten-free flour and almond flour (ground almonds in UK).
- Soft and fluffy sponge with a great structure that holds beautifully with the compote and buttercream.
- Easy to make buttercream with a zesty tangy flavour thanks for fresh lemon zest and sour cream.
- No xanthan gum needed.
- It’s an absolute crowd pleaser that everyone will be raving about.
Watch the video to see how to make it
Why xanthan gum is not needed
Xanthan gum is used in gluten-free baking to help bind the ingredients and give elasticity to replicate the unique elastic bonds of gluten.
This Gluten-Free Lemon Cake instead makes use of the high starch content in the gluten-free flour blend to stop the cake from falling apart. In the Doves Farm Gluten-Free Plain White Flour blend it uses tapioca starch and potato starch but your preferred blend might also use sweet rice flour or arrowroot which work well too.
The recipe is also rich in eggs which help with binding and almond flour which is high in protein. Plus the addition of sour cream gives it a lovely tender crumb.
Gluten-Free Lemon Cake ingredients
Lemons. To make a really great gluten-free lemon cake you need to be using the zest for a bright zingy flavour. Because we are focused on the zest then use organic unwaxed lemons. Substitution >>> Lemon Powder can be used instead and can be a lifesaver if you’ve run out of lemons or don’t want to waste the juice
Caster sugar. Ultra refined sugar to give lightness to the bake. Regular white granulated sugar can be substituted.
Butter. Unsalted so we can control the salt content. Use at room temperature.
Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Vanilla extract. A better extract will give a better flavour. I use Nielsen Massey.
All-Purpose Gluten-free flour. This recipe was tested with Doves Farm Gluten-Free Plain White Flour but you could use any brand. You don't need to add xanthan gum but if your blend already includes it then that is okay too. It also works with my Homemade Gluten-Free Flour Blend.
Almond flour. You are looking for blanched ground almonds. There is a bit of labelling confusion over almond flour which is sold as ‘ground almonds’ in most major UK supermarkets and found in the baking aisle. If you want to know what exactly you are looking for then check out this post >>>Is Almond Flour The Same As Ground Almonds.
Baking powder. This tenderises the cake and helps it rise during the bake. Check to make sure your brand is gluten-free.
Salt. Kosher salt gives a lovely gentle flavour. If you use table salt only use ½ teaspoon.
Sour cream. Gives the cake moisture and a tender crumb.
Blueberries. You can use fresh or frozen.
How to make Gluten-Free Lemon Blueberry Cake
For full recipe instructions go to the recipe card at the end of this post.
Beat butter and sugar with lemon zest.
Add eggs then vanilla extract and mix together.
Whisk flour with the almond flour, baking powder, salt. Add to the wet ingredients.
Mix the flour into the cake batter until completely mixed in then add in the sour cream .
Coat the blueberries with a couple of teaspoons of flour then stir into the cake batter.
Divide the batter into 2 8 inch round cake tins and bake for 30 minutes.
Expert Tips
Make sure all your ingredients are at room temperature before using so they mix together more evenly. Cold ingredients can contribute to a dense cake.
To achieve sponges with a lovely height and a fluffy texture you need to beat your butter and sugar for a good 5 minutes. The texture and colour will change and become light, pale and very creamy. A stand mixer or a hand held mixer is fine.
To avoid your batter curdling when you add the eggs, make sure your eggs are at room temperature (or even slightly warm) which will help them emulsify into the rest of the ingredients. Also add them one at a time so they are mixed in well before the next egg is added.
To coat the blueberries, I often just swirl the blueberries around in the empty flour bowl which gathers up the excess rather than use extra flour. Coating the blueberries in a bit of flour helps prevent them sinking in the cake.
Allow the batter to rest for 10 minutes in the mixing bowl before baking. This allows the flours in your flour blend to fully absorb the liquid ingredients. This is particularly important if your blend includes rice flour.
For even sponge layers place your first cake tin on a set of digital scales and weigh out the cake batter as you pour it into the cake tin. Remove the filled cake tin and place the second cake tin onto the scales (don’t re-set to zero). Fill the second cake tin with the same weight of cake batter. Adjust the amount in each tin so they weigh equally. Then smooth the cake batter evenly to the edges of the tins.
Bake your sponges on the same oven rack in the centre of a pre-heated oven.
Try not to open the oven door before the 30 minutes baking time is up or air will get into the oven and cause your cake to fall.
Also try not to overbake your cake which might lead to dry sponges. Test the doneness of the sponges by inserting a metal skewer or cocktail stick. It should come out of the sponge clean with no wet crumbs.
Fresh Blueberry Compote
This compote is incredibly quick and easy and can be made whilst you are waiting for your cake sponge layers to cool.
Compote ingredients
- Blueberries. You can use fresh or frozen.
- Caster sugar. You need a little bit of sweetness but can swap for honey or maple syrup.
- Lemon juice. Use the lemon from the one you zested for the cake.
- Cornflour (cornstarch). This is used to thicken the compote. You could use arrowroot instead or even 2 teaspoons ground chia seeds.
How to make the compote
- Cook the blueberries with sugar until they have softened.
- Mix the cornflour with the lemon juice until dissolved add in then heat until thickened.
- Place in the fridge to chill. It will thicken a little more as it sets and will be ready when your cake sponge layers are cooled.
Compote Tips
You can use fresh or frozen blueberries. If you are using fresh then add a small splash of water to the pan when heating the blueberries so they don’t burn. Not necessary with frozen.
Mash some of the blueberries after you have added the cornflour but leave some whole so you have a compote with great texture.
The finished compote should be thick but should drop off a spoon easily.
Lemon Sour Cream Buttercream
This recipe gives a good amount of the buttercream so don’t be shy when covering your cake. There is nothing worse than not having enough buttercream to finish your cake.
Buttercream ingredients
Butter. Unsalted and at room temperature.
Icing sugar (powdered sugar). You need a little more icing sugar than butter to give the buttercream a stability.
Sour cream. For a gorgeous tangy flavour.
Lemon zest. This recipe uses the zest of 3 large lemons. If your lemons are smaller the zest of 1 more lemon.
Vanilla extract. For a rich flavour. I do recommend using good quality here.
Salt. It’s essential in rounding out the flavours. Kosher salt gives a gentler flavour. If using table salt reduce to ¼ teaspoon.
How to make the buttercream
- Beat the butter and icing sugar for a few minutes together until light and fluffy.
- Add the sour cream, lemon zest, vanilla and salt and beat in until very smooth and creamy.
Expert Buttercream Tips
Make sure the butter is at room temperature. Slightly soft when touched – not melty and not hard.
Sift your icing sugar for more even mixing.
Place a tea towel over the bowl, draping around your mixer when you initially begin beating the icing sugar and butter to avoid a sugar cloudstorm. Begin beating very slowly and speed the mixer up as the icing sugar gets mixed in.
Scrape the sides of the bowl down every so often. You will be beating the butter and sugar for at least 5 minutes. This will create the smoothest fluffiest and most cloudlike buttercream.
Make the buttercream just before assembling the cake. This is a very soft buttercream and you don’t want it out of the fridge for too long or it will de-stabilise.
If your kitchen is very warm then your buttercream may become too runny. In this instance add more icing sugar to stabilise it a bit more.
How to assemble the whole cake
- Wait for the cake and the compote to completely cool before you begin assembling.
- Place one of the cake sponges on a cake board.
- Pipe the buttercream around the edge of the surface of the sponge to create a ‘dam’ then fill the dam with the blueberry compote.
- Place the second sponge carefully on top then cover the sides and top of the cake with the buttercream.
- Scatter extra blueberries over the top and a dusting of icing sugar.
As soon as you have decorated the cake then store in the fridge for at least 1 hour. It will firm up the buttercream making it much easier to cut. Or if you have room stash in the freezer for 15 minutes which is a great option if you are lacking in time.
Decorating Tools
These tools are just a suggestion but they are ones I find helpful in decorating the cake.
Make ahead
Whole cake
The whole cake can be made up to 2 days before serving. Store in the fridge and bring out about an hour before serving as long as it stands in a moderate temperature.
In stages
You could also just make the cake sponges and the compote ahead of time. Wrap the cake sponges up well in cling film and store at room temperature for up to 2 days. Make up the compote and store in the fridge for up to 2 days.
I don’t recommend making the buttercream ahead of time.
How to freeze
You can freeze the individual sponges prior to assembly. Wrap up well in cling film and aluminium foil and you can store in the freezer for up to 2 months. Remove and allow to defrost overnight at room temperature before unwrapping.
You can also freeze the whole cake. Flash freeze it uncovered for 4 hours so the cake is hard then wrap very well with cling film and aluminium foil so it is completely airtight. Freeze for up to 2 months. Defrost in the fridge overnight before unwrapping and bring to room temperature for 1-2 hours before serving.
Variations to try
- Lemon Cherry Cake. You can swap the blueberries in the batter for halved fresh cherries and swap the compote for a fresh cherry compote.
- Orange Blueberry Cake. Swap the lemon zest for orange zest in the cake and buttercream. It’s a total transformation
More gluten-free cakes you will love!
- Lemon Caramel Cake
- Lemon and Blueberry Traybake
- Strawberry Honey Cake with Honey Buttercream
- Blueberry Basil Lemon Drizzle
- Lemon Curd Cake
- Lemon Ginger Cake
- Whole Lemon Thyme Cake
- Apple Blueberry Maple Cake
- Lemon Raspberry Cake
- Leftover Porridge Cake with Blueberries
- Lemon Poppy Seed Muffins
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Gluten-Free Lemon Blueberry Cake
Ingredients
- 320 g caster sugar
- 2 lemons - zest only
- 240 g unsalted butter - room temperature
- 6 eggs - medium
- 2 teaspoons vanilla extract
- 180 g all-purpose gluten-free flour - see notes
- 180 g almond flour - ground almonds in UK
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 75 g sour cream
- 175 g blueberries
Blueberry Compote
- 200 g blueberries
- 2 teaspoons caster sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornflour - cornstarch
Lemon Sour Cream Buttercream
- 400 g unsalted butter
- 600 g icing sugar
- 120 g sour cream
- zest 3 lemons
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 200 g blueberries to decorate
Instructions
- Pre-heat the oven to 180°C/160°C/gas mark 4 and line and grease 2 x 20cm (8 inch) round cake tins.
- Beat the sugar with the lemon zest and butter until light and fluffy.
- Add the eggs one at a time, mixing well between additions.
- Add the vanilla extract.
- In a separate bowl whisk together the flour, almonds, baking powder and salt then beat into the rest of the ingredients.
- Add the sour cream and mix in until completely incorporated.
- Coat the blueberries in a teaspoon or two of gluten-free flour then stir into the cake batter.
- Divide the cake batter between the two tins and bake for 30 minutes or until an inserted cocktail stick is removed cleanly.
- Remove the sponges from the oven. Allow the sponges to rest for 5 minutes before carefully removing from the tins to cool completely on wire racks.
Blueberry Compote
- Stir the lemon juice with cornflour in a small bowl until the cornflour has dissolved.
- Pour the blueberries into a small saucepan with the caster sugar (and a tablespoon of water if you are using fresh blueberries) and heat gently for 5-8 minutes until the blueberries have softened and got very juicy.
- Stir in the cornflour / lemon juice mixture until the blueberries have thickened.
- Mash slightly so some of the blueberries become pulpy, you do want to leave some blueberries whole.
- Pour out of the saucepan into a small bowl and allow to cool in the fridge for at least 1 hour.
Lemon Sour Cream Buttercream
- Cream the butter with the icing sugar in a large bowl or stand mixer. Mix for about 5 minutes until very light, pale and fluffy. Scrape the sides of the bowl down every so often to ensure even mixing.
- Add the lemon zest, sour cream, salt and vanilla and mix again until smooth and just combined.
Assembly
- Place one of the cake sponges onto a cake board.
- Pipe the buttercream around the outer edge of the surface of the sponge to create a ‘dam’ then fill the dam with the blueberry compote.
- Place the second sponge carefully on top then pipe the buttercream around the sides and across the top of the cake.
- Use a palette knife to smooth the buttercream or swirl into patterns.
- Scatter extra blueberries over the top and a dusting of icing sugar.
Video
Notes
- Make sure all your ingredients are at room temperature before using so they mix together more evenly. Cold ingredients can contribute to a dense cake.
- To achieve sponges with a lovely height and a fluffy texture you need to beat your butter and sugar for a good 5 minutes. The texture and colour will change and become light, pale and very creamy. A stand mixer or a hand held mixer is fine.
- To avoid your batter curdling when you add the eggs, make sure your eggs are at room temperature and also that you add them one at a time so they are mixed in well before the next egg is added.
- Allow the batter to rest for 10 minutes in the mixing bowl before baking. This allows the flours in your flour blend to fully absorb the liquid ingredients. This is particularly important if your blend includes rice flour.
- For even sponge layers place your first cake tin on a set of digital scales and weigh out the cake batter as you pour it into the cake tin. Remove the filled cake tin and place the second cake tin onto the scales (don’t re-set to zero). Fill the second cake tin with the same weight of cake batter. Adjust the amount in each tin so they weigh equally. Then smooth the cake batter evenly to the edges of the tins.
- Bake your sponges on the same oven rack in the centre of a pre-heated oven. Try not to open the oven door before the 30 minutes baking time is up or air will get into the oven and cause your cake to fall.
- Also try not to overbake your cake which might lead to dry sponges.
- Test the doneness of the sponges by inserting a metal skewer or cocktail stick. It should come out of the sponge clean with no wet crumbs.
- You can use fresh or frozen blueberries. If you are using fresh then add a small splash of water to the pan when heating the blueberries so they don’t burn. Not necessary with frozen.
- Mash some of the blueberries after you have added the cornflour but leave some whole so you have a compote with great texture.
- The finished compote should be thick but should drop off a spoon easily.
- Make sure the butter is at room temperature. Slightly soft when touched – not melty and not hard.
- Sift your icing sugar for more even mixing.
- Place a tea towel over the bowl, draping around your mixer when you initially begin beating the icing sugar and butter to avoid a sugar cloudstorm.
- Begin beating very slowly and speed the mixer up as the icing sugar gets mixed in. Scrape the sides of the bowl down every so often. You will be beating the butter and sugar for at least 5 minutes. This will create the smoothest fluffiest and most cloudlike buttercream.
- Make the buttercream just before assembling the cake.
- This is a very soft buttercream and you don’t want it out of the fridge for too long or it will de-stabilise.
- If your kitchen is very warm then your buttercream may become too runny. In this instance add more icing sugar to stabilise it a bit more.
Absolutely amazing! Many thanks for the recipe. Nobody knew this cake was gluten free! Everyone asked for the recipe x
That's great to hear - thank you and I'm so happy you all enjoyed the cake.
This was good! Everyone liked it. Mine did take a bit longer to cook. I felt impressed with myself for having made such a good tasting and bakery worthy looking cake! The blueberries inside look pretty when the cake is cut. They ooze down the middle. Thanks for sharing the recipe.
You are very welcome - thank you for leaving your feedback on the cake!
This cake is amazing. My gluten eating husband loved it. I was so thrilled with the crumb, not too wet or dry. And it baked perfectly at high altitude Denver, CO USA. THANK YOU! I will be making this cake for years to come!
I'm so happy to hear you enjoyed the cake!! You are very welcome.
Hi I love your recipes.
Could I ask have you put any in an air fryer on a bake programme? I am looking for a sponge type recipe that I can bake in the Ninja.
Thank you Jane
I don't have an air fryer I'm afraid so I can't help here.
Your cake sounds marvelous. But alas, I'm allergic to almonds. Would you have any substitution suggestions for the ground almonds? Thank you.
Hi Sheryl, the reason the ground almonds are used here is that we need the high protein content. You can't really get a decent sub for almond flour which has as much protein power. Instead, I recommend substituting the total weight of the gluten-free flour and ground almonds for the same weight of this Homemade Gluten-Free Flour Blend which is nut free and has the right balance of flours that will work for this cake.
My wife and I served blueberry lemon cake at our wedding in 2019. Last December we found your recipe and made it for our anniversary, it’s a HIT!! We wish we’d had this recipe for our wedding. We’re making it again today, just a few weeks before welcoming our first child into the world. Love your cake recipe!
I'm so happy to hear that! Congratulations on your near arrival - you've got some very special times ahead!!
Made it more several times already, it's a hit!
That's great to hear - thank you Rita!!
Could I make this into a sheet cake? My son's 2 year old birthday is coming up and we are having a few guests.
Yes you absolutely can. I would recommend a 13 x 9 inch sheet pan. The oven time will need to be adjusted and I haven't tested it in a sheet pan so I can't exactly say but I would check it after 30 minutes to see how much baking will need to be done. The inserted toothpick should come out clean. For in depth information this article is very helpful but also very detailed. >>> https://www.seriouseats.com/how-to-resize-cake-recipes-to-fit-any-pan.
Wanted to say that the cake came out great! It definitely had to bake more longer but the texture was very good. Have been enjoying making your cakes. Really would not know that they are gluten free.
I'm so happy you liked the cake - thank you for giving feedback!