Gluten Free Lemon Blueberry Cake

Karen Kelly
by Karen Kelly
10 servings
33 min

is a deliciously light and subtly sweet treat with juicy blueberries in every bite. Coated with sumptuous cream cheese frosting, this cake is moist, soft, and perfect for holidays, weekends, or just because.

This is a sponsored post written by me on behalf of Bob’s Red Mill, but as always, all opinions are my own.

Gluten Free Blueberry Cake one slice on white plate

Many years ago, when I first ventured into gluten-free baking, I was a self-proclaimed kitchen scientist mixing up blends of almond flour, potato starch, and rice flour for that perfect gluten-free combination. Today, I rely on Bob’s Red Mill to deliver. And boy, do they deliver.

Bob’s Red Mill 1-to-1 Gluten Free Baking Flour is a game changer in the gluten-free world. It does not leave a grainy aftertaste often found in gluten-free baking. It’s an excellent flour that provides the best results for this layered cake.

And you can use it in a 1-to-1 ratio in most baking recipes, replacing all-purpose flour. Armed with this gluten-free blend makes it easy to whip up this tempting cake. Boasting that coveted tender crumb and luscious cream cheese frosting, this cake will become one of your favorites fast. It’s sweet but not overly sweet, with fresh blueberries in every bite.

If you’re looking for more gluten-free Costco products, be sure to check out this post.

But if you’re ready to make a refreshing cake that’s guaranteed to win the hearts of gluten-free skeptics, let’s get started.

Gluten Free Lemon Blueberry Cake with one slice on white plate

This easy gluten free lemon cake comes together with eight simple ingredients plus baking staples.

For the cake layers:

  • Unsalted butter - two sticks (or 16 tablespoons) of unsalted butter, softened and at room temperature
  • Sugar - regular granulated sugar works great; buy organic sugar if your budget allows
  • Eggs - you will need four large eggs for this recipe; best at room temperature for easier mixing
  • Gluten-free all-baking flour - my favorite gluten-free flour blend is Bob’s Red Mill all-purpose baking flour; it’s an excellent gluten-free alternative because you can conveniently use it to replace regular flour at a 1-to-1 ratio
  • Buttermilk - one cup of buttermilk will give the proper texture, tartness, and rise
  • Lemon - you will need about one tablespoon of lemon zest and four tablespoons of fresh lemon juice; Meyer lemons are amazing for this job as they are juicy and flavorful
  • Fresh blueberries - fresh are best here
  • Other baking essentials like baking powder, salt, and vanilla extract
  • For the frosting:
  • Cream cheese - cream cheese softened at room temperature
  • Unsalted butter - also softened
  • Powdered sugar - also known as confectioner’s sugar; in a pinch, you can blend some by adding regular sugar to a coffee grinder and grinding it to powdered sugar consistency.
  • Milk - just a tablespoon or two to thin out the frosting; you can use regular milk or dairy-free milk like coconut milk or almond milk
  • Vanilla extract - for a touch of vanilla
Gluten Free Lemon Blueberry Cake one layer on a cooling rack
How to Make Gluten Free Lemon Blueberry Cake

This light and soft layer cake has seven simple steps and requires a few mixing bowls, but it’s totally worth it. Just follow these simple directions and you’re on your way to enjoy a delectable treat.

Step 1.

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease two 9-inch round cake pans.

Step 2.

In a stand mixer, cream butter, and sugar on medium-high speed for approximately 3 minutes or until light and fluffy. Add eggs and vanilla and continue to mix until smooth and combined. Scrape down the sides of the bowl with a rubber spatula to incorporate everything.

Alternatively, you may use a hand mixer and a large bowl.

Step 3.

Whisk gluten-free flour, baking powder, and salt in another large bowl.

Add ⅓ of the dry ingredients to the wet ingredients and mix on low to combine. Continue adding the dry ingredients in batches and mixing well in between.

Add the buttermilk, lemon zest, and lemon juice and mix until just combined.

Step 4.

In a medium bowl, toss fresh blueberries with a tablespoon of gluten-free flour to avoid sinking to the bottom of the cake.

Add blueberries to the cake batter and gently fold until combined.

Step 5.

Divide the batter evenly among the two prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes clean.

Transfer cakes to a wire rack to cool completely before frosting.

Step 6.

In a stand mixer with the paddle attachment, beat cream cheese and butter on medium-high speed until creamy, about 3 minutes. Add sugar, vanilla extract, and one tablespoon of coconut milk and beat until smooth.

Add another tablespoon of milk for a thinner frosting if desired.

Step 7.

To assemble, place one cooled cake on a plate or cake stand. Spread frosting on top of the bottom layer. Place the second cake round on the frosted bottom layer and spread enough frosting to cover the top and sides of the cake with an offset spatula.

Decorate with fresh blueberries, lemon slices, or lemon zest for extra lemon flavor.


The cake batter in this easy cake recipe is light, airy, and refreshing. Even though it’s not a traditional loaf cake consistency, you can still use this recipe and bake in other bakeware for a different spin. This is also great when you don’t want to fuss with layered cakes and frosting or don’t have the time for it.

Check out these ideas:

  • Easy pound cake: To make blueberry lemon pound cake, follow the recipe as written, but adjust your baking time and increase it to 35-45 minutes or when a toothpick inserted comes out clean. Drizzle with cream cheese glaze or lemon glaze for bright flavors.
  • Delicious bundt cake: Follow the recipe, but bake in a bundt cake pan for 45-60 minutes—dust with powdered sugar instead of frosting for a light dessert.
  • Fun cupcakes: This is another fun twist to this recipe. Instead of layered cakes, pour batter into a lined muffin pan and bake for 20 minutes or until the toothpick comes out clean. Frost with cream cheese frosting and top with fresh blueberries. Turning this into cupcakes is a great way to serve individual-sized fun treats.
  • Crowd-pleasing sheet cake: If serving this for a crowd, make it easy on yourself and bake it in a large 9X13 baking pan and frost when cooled. Or try a cookie sheet for lemon blueberry bars instead.
Gluten Free Blueberry Cake close up
Helpful Tips

The directions to this gluten-free cake are pretty simple. But a few expert tips may be helpful as you make this recipe.

  • Start with room temperature ingredients: Don’t forget to pull out the cream cheese, butter, and eggs a few hours before starting on the recipe. You want these ingredients to be at room temperature for the best results.
  • Use good quality gluten-free flour blend: I almost always use Bob's Red Mill 1-to-1 Gluten Free Flour. When choosing a gluten-free flour, look for the ingredient list to ensure it includes xanthan gum. This helps replace the texture and elasticity of gluten in regular flours.
  • Make frosting to your liking: the classic frosting is a simple cream cheese, butter, and powdered sugar mixture. Tweak it to your liking and adjust the milk to thin it out as needed.

Storage Instructions

If you have any leftovers of this lemon blueberry cake, you’ll be happy to learn that it keeps best at room temperature. Store leftover lemon blueberry cake in an airtight container for a few days on your counter. No need to refrigerate it as that may dry out the cake and lose flavor.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh blueberries in this cake?

This Lemon Blueberry Cake is best made with fresh blueberries to achieve the proper texture. However, you can substitute frozen blueberries with a few tweaks to ensure it comes out perfectly. Do not thaw frozen blueberries before adding them to cake batter. Additionally, frozen berries will decrease the temperature of the batter, so you may need to increase the baking time by 5 minutes.

Can I bake with gluten-free flour blend without xanthan gum?

Xantham gum is necessary for gluten-free baked goods for proper elasticity and texture. When buying gluten-free flour, ensure it contains xanthan gum in the ingredients. Bob’s Red Mill 1-to-1 All Baking Flour makes it easy to get consistent results in baked goods every time. However, if your gluten-free flour blend doesn’t have xantham gum, add ¼ teaspoon of it to the dry ingredients and follow the recipe as written.

Can I freeze gluten-free lemon blueberry cake?

Yes, this cake freezes beautifully but with a few modifications. It’s best to freeze cake rounds without the frosting. Place unfrosted cakes in a plastic bag and freeze them for up to 3 months. Thaw the frozen cakes in the refrigerator when ready to frost and eat. Frost with cream cheese frosting per recipe and serve.

Gluten Free Blueberry Cake with Bob's Red Mill Flour
Serving Instructions

Serve this delightful Gluten Free Lemon Cake with Cream Cheese Frosting for Mother’s Day, Easter, or any other day to treat yourself. You really don’t need a reason to enjoy this delicious cake. Besides, as mentioned above, you can turn this cake into a lovely pound or bundt cake, fun birthday cupcakes, or even a sheet cake to serve at large gatherings.

However you serve this fantastic cake, it will undoubtedly become a favorite!

Need More Gluten-Free Treats to Get You Through The Week?

  • Best Ever Gluten Free Chocolate Chip Bread
  • Blackberry Banana Bread
  • Gluten Free Chocolate Chip Cookie
  • The Best Gluten Free Pumpkin Bread
  • Chocolate Covered Frozen Bananas

This is a sponsored post, written by me on behalf of Bob's Red Mill but as always, all opinions are my own.

This recipe is adapted from Sally's Baking Addiction.

Gluten Free Lemon Blueberry Cake
Recipe details
  • 10  servings
  • Prep time: 8 Minutes Cook time: 25 Minutes Total time: 33 min
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  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1 tablespoon vanilla
  • 4 large eggs
  • 2 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Flour
  • 1/2 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
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups confectioners sugar
  • 2 tablespoon coconut milk
  • 1 pinch salt

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.
Karen Kelly
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