5.0 from 12 votes
Gluten Free Lemon Blueberry Cake
Get your Spring baking on! This Gluten Free Lemon Blueberry Cake is super moist and delicious. It's full of fresh blueberries with a not too sweet cream cheese buttercream frosting. You'll never know it's gluten-free.
Prep Time
8 mins
Cook Time
8 mins
Total Time
33 mins
Servings: 10
Calories: 444 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup unsalted butter, room temperature
- 1 ½ cups sugar
- 1 tablespoon vanilla
- 4 large eggs
- 2 ½ cups Bob's Red Mill 1 To 1 Gluten Free Flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 4 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup buttermilk
- 2 cups fresh blueberries
- 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.
Cup of Yum
Nutrition Information
Calories
444kcal
(22%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
125mg
(42%)
Sodium
174mg
(7%)
Potassium
209mg
(6%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Vitamin A
730IU
(15%)
Vitamin C
3.8mg
(4%)
Calcium
118mg
(12%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 444
% 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.