Bright & Moist Gluten-Free Lemon Blueberry Cake
This super-moist gluten-free lemon blueberry cake has a tender crumb that bursts with lemon flavor, with juicy blueberries studded throughout. Topped with a tart lemony cream cheese frosting, this cake is an instant classic!
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1/2 cup + 1 tablespoon whole milk
- 1/2 cup sour cream
- 1 batch lemon cream cheese frosting
Instructions
- 1
If using fresh blueberries, wash and dry them very well. Once dry, toss them in 1/2 tablespoon sorghum flour and set aside. If using frozen blueberries, do not defrost the berries before adding them to the batter. Toss them in 1/2 tablespoon sorghum flour and keep them in the freezer until ready to fold them into the batter.
- 2
Preheat the oven to 350°F. Brush two 8-inch cake pans lightly with vegetable oil or cooking spray and line the bottom with parchment paper.
- 3
In a medium bowl, sift together the sorghum flour, sweet rice flour, tapioca starch, millet flour, xanthan gum, baking powder, baking soda and salt. Set aside.
- 4
Using a hand mixer, whip the egg whites in a medium bowl, starting on low speed and increasing to high speed until soft peaks form. When the beater is pulled out a peak should rise and the very tip should fall. Set aside.
- 5
In the bowl of a stand mixer fitted with the paddle attachment or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, about 3 minutes.
- 6
With the mixer on low speed, mix in the lemon zest, followed by the vanilla and egg yolks, scraping down the sides as needed.
- 7
Mix in the sour cream, then, with the mixer on low, slowly add the dry ingredients in three batches, adding the milk and lemon juice in between, scraping down the sides after each addition, and mixing until just combined.
- 8
Using a silicone spatula, fold in ⅓ of the whipped egg whites to loosen the batter. Then carefully fold in the remaining whipped egg whites until almost combined.
- 9
Fold in the blueberries until evenly distributed. Divide the batter among the prepared baking pans and use an offset spatula to spread it into an even layer.
- 10
Bake for 34-36 minutes until the cake springs back when gently pressed in the middle and a toothpick comes out dry or with a few moist crumbs.
- 11
Remove from oven. Let cool in the pan for 10 minutes, then run a clean knife around the outside and overturn the cake onto a wire rack to cool completely. To do this, I place a wire rack over the baking pan and, holding the pan and the rack together, carefully flip the cake to release. Peel off the parchment paper, then place a wire rack over the top, and carefully flip it right-side up.
- 12
Once cool, make the lemon cream cheese frosting according to this recipe.
- 13
Frost the cake. For a layer cake, spread ½ cup of frosting between each layer. spread a very thin layer of frosting on the top and side. Use a bench scraper or offset spatula to smooth and scrape the frosting off the sides as pictured. Smooth or swirl the top of the cake, then decorate as desired with more blueberries, lemon slices, and/or lemon blossoms. Slice and serve.