Gluten-free lemon and blueberry cake
This Gluten-Free Lemon and Blueberry Cake combines the zesty brightness of lemon with sweet blueberries, creating a refreshing dessert. It's an easy bake that uses self-raising flour and Greek yogurt for a moist texture.
Cook time 45 min
Prep time 15 min
Ingredients:
2/3 cup butter1/2 cup sugar
2 tbsp lemon zest
2 eggs
1 cup self-raising flour
2/3 cup greek yogurt
1 cup blueberries
1/3 cup lemon juice
Welcome to our delightful recipe for a Gluten-Free Lemon and Blueberry Cake. This cake perfectly balances the tanginess of lemon with the sweetness of blueberries, making it a refreshing treat for any occasion. Whether you're baking for a gluten-free dietary need or just seeking a delicious dessert option, this recipe is sure to become a favorite.
Instructions:
- Preheat your oven to 350°F (180°C).
- Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy.
- Stir in the lemon zest.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Gradually add the self-raising gluten-free flour to the butter mixture, alternating with the Greek yogurt. Begin and end with the flour. Mix until just combined after each addition.
6. Fold in Blueberries and Lemon Juice:
- Gently fold in the blueberries and lemon juice, taking care not to overmix as this can break the berries and make the batter too thin.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
- Once completely cool, slice your delicious gluten-free lemon and blueberry cake and serve. Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream if desired!
There you have it—a luscious Gluten-Free Lemon and Blueberry Cake that’s moist, flavorful, and perfect for any occasion. This cake not only delights your taste buds but also caters to gluten-free dietary requirements, ensuring everyone can enjoy a slice. Serve it as a dessert, a tea-time treat, or even for a special brunch, and watch it disappear in no time.
Gluten-free lemon and blueberry cake FAQ:
The cake should be baked for 35-40 minutes at 350°F (180°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can substitute Greek yogurt with an equal amount of sour cream or a dairy-free yogurt alternative if you prefer. This will maintain the moisture in the cake.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
A 9-inch (23 cm) round cake pan is recommended for this recipe. It helps ensure even baking and proper cake rise.
If the cake doesn't rise, check that your self-raising flour is fresh and that you properly creamed the butter and sugar. Also, make sure not to overmix the batter after adding the flour.
Cooking Tips:
- Ensure all ingredients are at room temperature before starting; this helps them to mix more evenly and results in a better texture.
- For a burst of extra flavor, you can add a teaspoon of vanilla extract to the batter.
- Toss the blueberries in a little bit of flour before adding them to the batter. This prevents them from sinking to the bottom of the cake.
- Use fresh lemon juice and zest for the best flavor. Bottled lemon juice can be less vibrant and alter the taste.
- If you prefer a sweeter cake, you can drizzle a simple lemon glaze over the top, made from powdered sugar and lemon juice.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes it easier to handle.
Nutrition Facts
12 ServingsCalories 200kcal
Protein 3.96g
Carbohydrates 20g
Fiber 0.69g
Sugar 10g
Fat 12g
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