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  • 1 cup Unsalted Butter room temperature
  • 1-1/2 cups Sugar
  • 1 Tbsp Vanilla
  • 4 Eggs large
  • 2-1/2 cups Gluten Free 1-to-1 Baking Flour
  • 1/2 tsp Salt
  • 1 Tbsp Baking Powder
  • 4 Tbsp Fresh Lemon Juice
  • 1 Tbsp Lemon Zest
  • 1 cup Buttermilk
  • 2 cups Fresh Blueberries

For the Frosting

  • 8 ounces Cream Cheese at room temerature
  • 1/4 cup Unsalted Butter
  • 3 cups Confectioner’s Sugar
  • 2 Tbsp Coconut Milk
  • 1 pinch Salt

Recipe Overview

 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!

Recipe courtesy of Karen Kelly from Seasonal Cravings.

Recipe Detail

For the Cake
Preheat oven to 350º F. 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 remaining buttermilk, lemon juice and lemon zest and combine for a few seconds.
Toss blueberries with a tbsp 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.

For the Frosting
Using 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 tbsp or so of coconut milk and beat until smooth. You can add more coconut milk for a thinner icing if desired.
Ice and layer cakes when completely cool and top with fresh blueberries. Store at room temperature.