Go Back Email Link
–+ servings
glutenfree lemon blueberry cake dairyfree option 311418806 q1

Moist Gluten-Free Lemon Blueberry Cake (Dairy-Free Option)

No ratings yet
This moist Gluten-Free Lemon Blueberry Cake (Dairy-Free Option) features a tender crumb, juicy berries, and tangy lemon frosting!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Dessert, Desserts, Gluten Free Desserts
Cuisine: Dessert
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Gluten-Free Lemon Blueberry Cake
  • 225 g fresh or frozen blueberries see note about using frozen
  • 96 g Bob's Red Mill sorghum flour plus ½ tablespoon for tossing with blueberries
  • 120 g sweet rice flour also called mochiko; do not substitute white or brown rice flour
  • 77 g Bob's Red Mill tapioca flour
  • 65 g Bob's Red Mill millet flour
  • 1¼ teaspoon xanthan gum
  • 1¾ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 3 large eggs whites and yolks separated
  • ½ cup + 1 tablespoon unsalted butter room temperature
  • 330 g granulated sugar
  • 3 tablespoons lemon zest from about 3 lemons
  • 1 tablespoon pure vanilla extract
  • ¼ cup + 1½ teaspoons fresh lemon juice
  • ½ cup + 1 tablespoon whole milk
  • ½ cup sour cream
Lemon Cream Cheese Frosting
  • 1 batch lemon cream cheese frosting

Method
 

  1. Wash and dry fresh blueberries thoroughly, then toss with 1/2 tablespoon sorghum flour and set aside. If using frozen blueberries, do not defrost; toss with 1/2 tablespoon sorghum flour and keep frozen until ready to use.
  2. Preheat the oven to 350°F. Lightly grease two 8-inch cake pans with vegetable oil or cooking spray and line the bottoms with parchment paper.
  3. Sift the sorghum flour, sweet rice flour, tapioca starch, millet flour, xanthan gum, baking powder, baking soda, and salt into a medium bowl and set aside.
  4. Whip the egg whites in a medium bowl using a hand mixer, starting on low speed and increasing to high until soft peaks form, then set aside.
  5. Cream the butter and sugar together in a stand mixer with a paddle attachment or using a hand mixer on medium speed for about 3 minutes until light and fluffy.
  6. Mix in the lemon zest, vanilla, and egg yolks on low speed, scraping down the sides of the bowl as needed.
  7. Mix in the sour cream, then gradually add the dry ingredients on low speed in three batches, alternating with the milk and lemon juice, scraping the sides after each addition and mixing until just combined.
  8. Fold one-third of the whipped egg whites into the batter using a silicone spatula to loosen it, then gently fold in the remaining egg whites until nearly combined.
  9. Fold in the blueberries until evenly distributed. Divide the batter between the prepared pans and smooth into an even layer using an offset spatula.
  10. Bake for 34 to 36 minutes until the center springs back when lightly pressed and a toothpick inserted comes out clean or with a few moist crumbs.
  11. Cool the cakes in the pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack. Peel off the parchment paper and flip the cakes right-side up to cool completely.
  12. Prepare the lemon cream cheese frosting according to the recipe once the cakes have cooled.
  13. Frost the cake by spreading 1/2 cup of frosting between layers and applying a thin coat to the top and sides. Smooth the sides with a bench scraper, decorate as desired with blueberries and lemon, then slice and serve.

Nutrition

Calories: 450kcalCarbohydrates: 58gProtein: 4gFat: 23gSaturated Fat: 14gCholesterol: 91mgSodium: 261mgFiber: 1gSugar: 39g

Notes

9x13 pan: You can bake this cake in a 9x13 cake pan. Line the pan with parchment paper as you would with the rounds.
Store any cake leftovers in an air-tight container at room temperature for up to 2 days. Because this is a butter cake, it's best served at room temperature. It's also more prone to drying out when it sits uncovered or when stored in the fridge. 
You can also store the cake for longer periods in the freezer!

FREEZING UNFROSTED

You can bake and cool the gluten-free lemon blueberry cake layers in advance and freeze them until you're ready to frost and serve. Once cool, wrap each layer in plastic wrap before freezing them. For short-term storage, plastic wrap is sufficient, but for longer storage, place the wrapped layers in freezer bags to prevent freezer burn. 
When it's time to frost the cake, place the frozen layers on a cooling rack at room temperature for 1- 1.5 hours to defrost before frosting. Frost the cake as normal! Alternatively, you can frost the cake while it's still frozen then let it cool at room temperature for 1.5-2 hours before slicing. The frosting will firm up quickly from the cold cake. This makes it super easy to get a smooth frosting look!

FREEZING FROSTED

You can also freeze the gluten-free lemon blueberry cake once it's been frosted. If your freezer has sufficient space, you may freeze the entire cake whole for up to 4 days. Place the cake in the freezer for 1 hour until the frosting is completely firm, then tightly wrap it in plastic wrap. Let the cake sit at room temperature for 3 hours before slicing and serving. 
Alternatively, store any leftover slices in the freezer in an airtight container for up to 2 months. let sit at room temperature for 30 minutes before eating.