Gluten Free Lemon Blueberry Cake
User Reviews
5
Gluten Free Lemon Blueberry Cake
Description
The Gluten Free Lemon Blueberry Cake combines key ingredients like unsalted butter, sugar, gluten-free flour, lemon juice, zest, and fresh blueberries for a flavorful and tender layered cake. Eggs and buttermilk add moisture and help with the cake's structure. The blueberries are coated lightly with flour to prevent sinking during baking. The cake is baked in two 9-inch pans until just cooked through, resulting in a moist crumb dotted with juicy fruit.
A rich, smooth frosting made with cream cheese, butter, confectioners sugar, vanilla extract, and coconut milk tops the cake. The frosting adds sweetness and a creamy texture that pairs well with the tangy lemon and fresh blueberries. The finished cake slices easily to reveal the soft crumb and fruit inside.
This cake suits events like birthdays or afternoon tea where a gluten-free option is desired. Its tart and sweet balance makes it a pleasant dessert or snack.
Ingredients
- 1 cup unsalted butter room temperature
- 1 ½ cups sugar
- 1 tablespoon vanilla
- 4 large egg
- 2 ½ cups gluten-free flour Bob's Red Mill 1 To 1
- ½ teaspoon salt
- 1 tablespoon baking powder
- 4 tablespoon lemon juice fresh
- 1 tablespoon lemon zest
- 1 cup buttermilk
- 2 cups blueberries fresh
- For Frosting
- 8 oz cream cheese at room temperature
- ½ cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 4 cups confectioners sugar
- 2 tablespoon coconut milk
- 1 pinch salt
Instructions
- Preheat oven to 350º. Grease two 9 inch round cake pans.
- Using a stand mixer, combine the butter and sugar until light and fluffy, 3 minutes. Add vanilla and eggs and continue to mix. Scrape down the sides of the bowl to incorporate everything.
- In another large bowl, whisk all dry ingredients together. Then slowly add the dry ingredients in batches while mixing on low. Add the buttermilk, lemon juice and lemon zest and combine for a few seconds.
- Toss blueberries with a tablespoon or so of extra flour to keep them from sinking. Fold into cake batter.
- Evenly pour cake batter into two pans and bake for about 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely before frosting.
- To make frosting use a stand mixer with the paddle attachment. Beat cream cheese and butter together until light and fluffy. Try to get rid of the lumps. Add sugar, vanilla and one tablespoon or so of coconut milk and beat until smooth. You can add more coconut milk for a thinner icing if desired.
- Ice cakes when completely cool and top with fresh blueberries. Store at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 125mg | 42% |
| Sodium | 174mg | 7% |
| Potassium | 209mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 118mg | 12% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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