Description
A moist, tender, and flavorful gluten-free lemon blueberry bundt cake that holds its shape beautifully. This impressive dessert features bright citrus notes and juicy blueberries, making it perfect for dinner parties and gatherings.
Ingredients
Scale
- 1 cup (226g) unsalted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (180g) gluten-free all-purpose flour (with xanthan gum)
- 1 cup (100g) almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Zest of 2 lemons
- ¼ cup (60ml) fresh lemon juice
- ½ cup (120ml) whole milk, room temperature
- 1 ½ cups fresh blueberries
- 1 tablespoon extra gluten-free flour (for tossing berries)
- 1 cup (120g) confectioners’ sugar, sifted
- 2–3 tablespoons lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup bundt pan thoroughly with butter or non-stick spray and dust with gluten-free flour, tapping out excess.
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt. Set aside.
- In a large bowl, beat the room-temperature butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in vanilla extract and lemon zest.
- With the mixer on low, gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with dry ingredients. Mix just until combined.
- Toss blueberries with the tablespoon of extra flour. Gently fold them into the batter using a spatula.
- Pour batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a cooling rack. Let it cool completely.
- Mix confectioners’ sugar and lemon juice until smooth. Drizzle over the cooled cake and sprinkle with extra lemon zest.
Notes
Ensure all ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid a tough texture. If using frozen blueberries, do not thaw them; toss them in flour to prevent sinking. The cake tastes better the next day as flavors meld. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12th of the cake
- Calories: 320
- Sugar: 26
- Fat: 18
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
Keywords: gluten-free, lemon blueberry cake, bundt cake, dessert, gluten-free baking, citrus dessert, blueberry recipe