Gluten-Free Lemon Blueberry Cake
This Gluten-Free Lemon Blueberry Cake is tender, citrusy, and bursting with berries—perfect for birthdays and celebrations. Easy recipe!
You know what makes my heart absolutely sing? Walking into a celebration where someone’s thoughtfully made a gluten-free birthday cake that actually looks and tastes like the real deal. No dry, crumbly disappointments here—just pure, lemony joy.
This gluten-free lemon blueberry cake changed everything for our family gatherings. My daughter’s eyes lit up last spring when she realized she could enjoy birthday cake without feeling left out, and honestly, the gluten-eating guests kept coming back for seconds. The combination of bright lemon zest and juicy blueberries creates something truly special.
I’ve tested this gf lemon blueberry cake dozens of times to get it just right. The almond flour keeps it incredibly moist, while the sour cream adds tang that balances the sweetness perfectly. Whether you’re planning a birthday bash or just craving something celebratory on a Tuesday afternoon, this recipe delivers that bakery-worthy result you’ve been dreaming about.
Table of Contents
Gluten-Free Lemon Blueberry Cake
Equipment
- 2 x 20cm (8 inch) round cake tins
- Electric Mixer or Stand Mixer
- Mixing bowls
- Whisk
- Small saucepan
- Wire cooling racks
- Palette knife
- Piping bag
Ingredients
For the Cake
- 320 g caster sugar
- 2 lemons zest only
- 240 g unsalted butter room temperature
- 6 eggs medium
- 2 teaspoons vanilla extract
- 180 g all-purpose gluten-free flour
- 180 g almond flour ground almonds
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 75 g sour cream
- 175 g blueberries
For the Blueberry Compote
- 200 g blueberries
- 2 teaspoons caster sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornflour cornstarch
For the Lemon Sour Cream Buttercream
- 400 g unsalted butter
- 600 g icing sugar
- 120 g sour cream
- 3 lemons zest only
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 200 g blueberries for decoration
Instructions
- Pre-heat your oven to 180°C/160°C fan/gas mark 4 and line two 20cm (8 inch) round cake tins with parchment paper. Give them a light grease too—this prevents any sticking drama later.
- Beat the caster sugar with the lemon zest and butter until the mixture looks light, fluffy, and almost cloud-like in texture. This usually takes about 3-4 minutes with an electric mixer. The sugar will start to dissolve into the butter, creating that perfect creamy base.
- Add the eggs one at a time, mixing thoroughly between each addition. Don’t rush this step—it helps create that tender crumb we’re after. Then stir in the vanilla extract until everything smells absolutely heavenly.
- In a separate bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt. This ensures even distribution of the leavening agent. Gradually beat this dry mixture into your wet ingredients until just combined—overmixing can make gluten-free cakes dense.
- Add the sour cream and mix until it’s completely incorporated into the batter. The mixture should look smooth and slightly glossy. This tangy addition is what keeps your gluten-free lemon blueberry cake incredibly moist.
- Coat the blueberries in a teaspoon or two of gluten-free flour—this prevents them from sinking to the bottom. Gently fold them into the cake batter, being careful not to crush them. You want those beautiful pockets of fruit throughout!
- Divide the batter evenly between your two prepared tins and smooth the tops with a spatula. Bake for 30 minutes or until an inserted cocktail stick comes out clean. The tops should be golden and spring back when lightly pressed.
- Remove the sponges from the oven and let them rest in their tins for 5 minutes. This brief cooling period helps them firm up enough to handle. Carefully turn them out onto wire racks to cool completely before frosting.
- For the Blueberry Compote: Stir the lemon juice with cornflour in a small bowl until the cornflour dissolves completely. No lumps allowed—we want silky-smooth thickening power!
- Pour the blueberries into a small saucepan with the caster sugar (add a tablespoon of water if using fresh berries). Heat gently over medium-low for 5-8 minutes until the blueberries soften and release their gorgeous purple juices. Your kitchen will smell like summer!
- Stir in the cornflour and lemon juice mixture, cooking for another minute or two until the compote thickens beautifully. Mash some of the berries slightly with the back of your spoon, but leave plenty whole for texture.
- Pour the compote into a small bowl and refrigerate for at least 1 hour. It needs to cool completely before assembly, otherwise it’ll melt your buttercream.
- For the Lemon Sour Cream Buttercream: Cream the butter with the icing sugar in a large bowl or stand mixer. Beat for about 5 minutes until the mixture turns very light, pale, and incredibly fluffy—almost like whipped cream. Scrape down the sides every minute or so for even mixing.
- Add the lemon zest, sour cream, salt, and vanilla, then mix again until smooth and just combined.
- Assembly: Place one cake sponge onto a cake board or serving plate. Make sure it’s completely cool, or you’ll have a melty buttercream situation!
- Pipe the buttercream around the outer edge of the sponge’s surface to create a sturdy ‘dam.’ Fill this dam generously with your chilled blueberry compote—this keeps all that fruity goodness contained between the layers.
- Carefully place the second sponge on top, pressing down very gently. Pipe buttercream around the sides and across the top of your gluten-free birthday cake, using as much or as little as you prefer.
- Use a palette knife to smooth the buttercream into a sleek finish or create beautiful swirls and patterns. Scatter fresh blueberries over the top and add a light dusting of icing sugar for that professional bakery look.
Notes
Ingredients
For the Cake
- 320 g caster sugar
- 2 lemons (zest only)
- 240 g unsalted butter (room temperature)
- 6 medium eggs
- 2 teaspoons vanilla extract
- 180 g all-purpose gluten-free flour
- 180 g almond flour (ground almonds)
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 75 g sour cream
- 175 g blueberries
For the Blueberry Compote
- 200 g blueberries
- 2 teaspoons caster sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornflour (cornstarch)
For the Lemon Sour Cream Buttercream
- 400 g unsalted butter
- 600 g icing sugar
- 120 g sour cream
- Zest of 3 lemons
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 200 g fresh blueberries (for decoration)
Instructions
Pre-heat your oven to 180°C/160°C fan/gas mark 4 and line two 20cm (8 inch) round cake tins with parchment paper. Give them a light grease too—this prevents any sticking drama later.
Beat the caster sugar with the lemon zest and butter until the mixture looks light, fluffy, and almost cloud-like in texture. This usually takes about 3-4 minutes with an electric mixer. The sugar will start to dissolve into the butter, creating that perfect creamy base.
Add the eggs one at a time, mixing thoroughly between each addition. Don’t rush this step—it helps create that tender crumb we’re after. Then stir in the vanilla extract until everything smells absolutely heavenly.
In a separate bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt. This ensures even distribution of the leavening agent. Gradually beat this dry mixture into your wet ingredients until just combined—overmixing can make gluten-free cakes dense.
Add the sour cream and mix until it’s completely incorporated into the batter. The mixture should look smooth and slightly glossy. This tangy addition is what keeps your gluten-free lemon blueberry cake incredibly moist.
Coat the blueberries in a teaspoon or two of gluten-free flour—this prevents them from sinking to the bottom. Gently fold them into the cake batter, being careful not to crush them. You want those beautiful pockets of fruit throughout!
Divide the batter evenly between your two prepared tins and smooth the tops with a spatula. Bake for 30 minutes or until an inserted cocktail stick comes out clean. The tops should be golden and spring back when lightly pressed.
Remove the sponges from the oven and let them rest in their tins for 5 minutes. This brief cooling period helps them firm up enough to handle. Carefully turn them out onto wire racks to cool completely before frosting.
Blueberry Compote
Stir the lemon juice with cornflour in a small bowl until the cornflour dissolves completely. No lumps allowed—we want silky-smooth thickening power!
Pour the blueberries into a small saucepan with the caster sugar (add a tablespoon of water if using fresh berries). Heat gently over medium-low for 5-8 minutes until the blueberries soften and release their gorgeous purple juices. Your kitchen will smell like summer!
Stir in the cornflour and lemon juice mixture, cooking for another minute or two until the compote thickens beautifully. Mash some of the berries slightly with the back of your spoon, but leave plenty whole for texture.
Pour the compote into a small bowl and refrigerate for at least 1 hour. It needs to cool completely before assembly, otherwise it’ll melt your buttercream. Trust me on this one!
Lemon Sour Cream Buttercream
Cream the butter with the icing sugar in a large bowl or stand mixer. Beat for about 5 minutes until the mixture turns very light, pale, and incredibly fluffy—almost like whipped cream. Scrape down the sides every minute or so for even mixing.
Add the lemon zest, sour cream, salt, and vanilla, then mix again until smooth and just combined. Well… this is where the magic happens—the tangy sour cream cuts through the sweetness while the lemon zest adds that fresh citrus punch.
Assembly
Place one cake sponge onto a cake board or serving plate. Make sure it’s completely cool, or you’ll have a melty buttercream situation!
Pipe the buttercream around the outer edge of the sponge’s surface to create a sturdy ‘dam.’ Fill this dam generously with your chilled blueberry compote—this keeps all that fruity goodness contained between the layers.
Carefully place the second sponge on top, pressing down very gently. Pipe buttercream around the sides and across the top of your gluten-free birthday cake, using as much or as little as you prefer.
Use a palette knife to smooth the buttercream into a sleek finish or create beautiful swirls and patterns. Scatter fresh blueberries over the top and add a light dusting of icing sugar for that professional bakery look.
Substitutions
Butter: You can swap the butter for dairy-free margarine or vegan butter sticks to make this completely dairy-free. Just ensure your substitute is firm at room temperature—too-soft spreads can affect the texture of your gf lemon blueberry cake.
Sour Cream: Plain Greek yogurt or dairy-free sour cream work beautifully here. They both provide that essential tanginess and moisture that makes this cake so tender and delicious.
Almond Flour: If you’re dealing with nut allergies, replace the almond flour with additional gluten-free all-purpose flour plus 2 tablespoons of cornstarch. The texture will be slightly different but still lovely, though you might want to check out expert gluten-free flour blend recommendations for best results.
Blueberries: Fresh or frozen both work perfectly—no need to thaw frozen ones. You could also substitute raspberries or blackberries for a different flavor profile in this gluten-free lemon blueberry cake.
Troubleshooting
Cake sinking in the middle: This usually means the oven temperature was too low or the cake needed more baking time. Use an oven thermometer to verify your actual temperature, as many ovens run hot or cold. Also make sure you don’t open the oven door during the first 20 minutes of baking.
Blueberries sinking: Even with the flour coating, really juicy berries can sometimes sink. Try using slightly smaller berries or cutting larger ones in half. You can also reserve a handful to press into the top of the batter right before baking.
Buttercream too soft: Pop it in the fridge for 15-20 minutes to firm up before spreading. If your kitchen is very warm, the butter can soften too much. Cold buttercream is much easier to work with!
Dry texture: Gluten-free cakes can dry out faster than traditional ones. Make sure you’re measuring flour correctly (spooning it into the measuring cup rather than scooping) and don’t overbake. The science behind gluten-free baking moisture retention explains why proper measurements matter so much.
Storage & Meal Prep
Store your assembled gluten-free birthday cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The sour cream in both the cake and frosting means refrigeration is safest in warm weather. Let it sit at room temperature for 30 minutes before serving for the best flavor and texture.
You can bake the cake layers up to 2 days ahead and store them wrapped tightly in plastic wrap at room temperature. The buttercream can be made 3 days in advance and kept refrigerated—just let it come to room temperature and give it a quick whip before using. The compote actually improves overnight as the flavors meld!
Serving Suggestions
This gf lemon blueberry cake is stunning served with fresh whipped cream and extra berries on the side. A scoop of vanilla ice cream turns it into an absolutely decadent dessert experience that’ll have everyone asking for seconds.
Pair it with hot tea or fresh lemonade for a spring or summer celebration. The bright citrus notes make it perfect for Easter brunch, Mother’s Day tea parties, or outdoor birthday celebrations. Man, oh man, it’s also incredible alongside coffee for an indulgent weekend breakfast!
Variations
Make it dairy-free: Use dairy-free butter and sour cream alternatives throughout. Coconut cream works wonderfully in the buttercream, though it adds a subtle coconut flavor that actually complements the lemon beautifully.
Kid-friendly version: Reduce the lemon zest by half and increase the vanilla to 1 tablespoon. Kids often prefer milder citrus flavors. You can also skip the compote filling and use strawberry jam instead for picky eaters.
Sheet cake option: Pour all the batter into a greased 9×13 inch pan and bake for 35-40 minutes. This works great for casual gatherings and you can frost it right in the pan. Perfect for potlucks where you need something portable!
Cupcake transformation: Divide the batter among lined muffin tins and bake for 18-22 minutes. This recipe makes about 20-24 cupcakes—ideal for classroom celebrations or birthday parties where individual servings make life easier.
Gluten-Free Lemon Blueberry Cake FAQs
Can I make this gluten–free lemon blueberry cake ahead of time?
Absolutely! Bake the layers up to 2 days ahead and store wrapped at room temperature. The assembled cake keeps beautifully refrigerated for up to 5 days, making it perfect for stress-free party planning.
What’s the best gluten-free flour blend for this recipe?
I recommend a high-quality all-purpose blend that contains xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. These blends are specifically formulated to replace regular flour without additional adjustments.
How do I prevent the buttercream from tasting too buttery?
The sour cream in this recipe helps balance the richness perfectly. Make sure you’re using unsalted butter and beat it long enough with the sugar—that 5-minute mixing time makes it light and fluffy rather than heavy.
Can I freeze this gluten-free birthday cake?
Yes! Unfrosted cake layers freeze beautifully for up to 3 months wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator before assembling. The finished frosted cake can also be frozen, though the texture of the buttercream may change slightly.
Why is my cake dense instead of fluffy?
Overmixing the batter after adding the dry ingredients is usually the culprit. Mix just until combined—gluten-free batters don’t need as much mixing as traditional ones. Also ensure your baking powder is fresh and your eggs are at room temperature.
How can I tell when the cake is done baking?
Insert a toothpick or cocktail stick into the center—it should come out clean or with just a few moist crumbs. The cake should also spring back when gently pressed and pull away slightly from the sides of the pan.
This gluten-free lemon blueberry cake has become my go-to celebration dessert, and I hope it brings as much joy to your table as it does to ours. The combination of fluffy cake, tangy buttercream, and that gorgeous blueberry compote creates something truly special that nobody would guess is gluten-free.
If you’re looking for more celebration-worthy recipes, check out our ultimate gluten-free chocolate chip cookies that pair beautifully with this cake at parties. And for savory options to round out your gluten-free menu, try our crowd-pleasing green bean casserole or these perfect cassava flour tortillas that make entertaining so much easier.
