Description
A moist, bright, and easy-to-make gluten-free bundt cake featuring fresh lemon and blueberries. Perfect for weeknight desserts, it comes together in under 45 minutes with simple pantry staples.
Ingredients
Scale
- 2 cups (250g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- 1 cup (225g) Unsalted Butter, softened
- 1 ½ cups (300g) Granulated Sugar
- 3 large Eggs, room temperature
- 2 medium Fresh Lemons (zest and juice)
- ½ cup (120ml) Heavy Cream or Whole Milk
- 1 ½ cups (200g) Fresh or Frozen Blueberries
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 1 cup (120g) Powdered Sugar (for glaze)
- 2–3 tablespoons Lemon Juice (for glaze)
- 1 teaspoon Lemon Zest (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch bundt pan generously 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, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice until combined.
- Add the dry ingredients to the wet ingredients in three additions, alternating with the heavy cream or milk. Start and end with dry ingredients. Mix on low speed just until combined; do not overmix.
- Gently fold in the blueberries using a spatula. If using frozen berries, toss them in a tablespoon of flour first to prevent sinking.
- Pour batter into the prepared bundt pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
- While the cake cools, whisk powdered sugar, lemon juice, and lemon zest to make the glaze. Drizzle over the completely cooled cake.
Notes
Ensure ingredients are at room temperature for best texture. Do not overmix the batter. If using frozen blueberries, do not thaw them; toss in flour before folding in. Cool cake completely before glazing to prevent melting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 1
- Protein: 4
Keywords: gluten-free, lemon blueberry cake, bundt cake, easy dessert, 5pm dinner, gluten-free baking, lemon dessert, blueberry cake