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Lemon Blueberry Cake

by Nensi Beram
13 comments

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Lemon Blueberry Cake

SWEET AND TANGY LEMON BLUEBERRY CAKE

This gluten-free lemon and blueberry cake is soft, moist and so tasty. The lemony flavor and the sweet, juicy blueberries complement each other perfectly. This is certainly one of my favorite flavor combinations: it’s sweet, it’s tangy, and it’s full of flavors. A perfect treat to serve with a cup of tea or coffee!

This cake doesn’t need any kind of frosting because it’s perfectly satisfying on its own. You can lightly dust it with powdered sugar if desired (I used powdered xylitol) and top with fresh blueberries.

The cake is vegan (dairy-free and egg-free), gluten-free, refined-sugar-free, and soy-free.

MEET THE INGREDIENTS

The main ingredients include the gluten-free flour mix, ground almonds, blueberries, and lemon juice. The cake is sweetened with maple syrup. I also added a pinch of turmeric powder to enhance the color and the flavor.

Lemon Blueberry Cake

HOW TO MAKE IT

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

STEP 1

Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.

STEP 2

In a large bowl, mix together the dry ingredients: 1-to-1 Bob’s Red Mill baking flour, ground almonds, baking powder, turmeric powder, and chia seeds.

You can experiment with different gluten-free flour mixes but this is the one that works best for me.

STEP 3

Add rice milk, lemon juice, and maple syrup to the bowl with dry ingredients. Stir until well combined using a whisk or a rubber spatula. Add 60 ml of coconut oil and stir again. Adjust sweetness if needed.

STEP 4

Gently fold in fresh blueberries. Pour the batter into the prepared cake tin and bake for approx. 40-45 minutes.

STEP 5

Remove from the oven and let it cool down. Lightly dust it with powdered sugar or powdered xylitol and top with blueberries.

Lemon Blueberry Cake

LEMON AND BLUEBERRY CAKE IS:

  • Vegan (dairy-free, egg-free)
  • Gluten-free
  • Soy-free
  • Easy to make
  • Flavorful
  • Soft and moist
  • Tangy and sweet
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Lemon Blueberry Cake

Lemon Blueberry Cake

Nensi Beram
Lemon and blueberry cake is soft, moist, and super easy to make. A perfect treat to serve with a cup of tea or coffee! Vegan and gluten-free.
Prep Time 15 mins
Cook Time 45 mins
Cuisine Gluten-free, Vegan

Ingredients
  

Instructions
 

  • Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
  • In a large bowl, mix together the dry ingredients: 1-to-1 Bob's Red Mill baking flour, ground almonds, baking powder, turmeric powder, and chia seeds.
  • Add rice milk, lemon juice, and maple syrup to the bowl with dry ingredients. Stir until well combined using a whisk or a rubber spatula. Add 6 tablespoons of coconut oil and again, stir well until all is well combined. Adjust sweetness if needed.
  • Gently fold in fresh blueberries.
  • Pour the batter into the prepared cake tin and bake for approx. 40-45 minutes.
  • Remove from the oven and let it cool down.
  • Lightly dust it with powdered sugar or powdered xylitol.
  • Decorate with blueberries.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword gluten-free tea cake, lemon blueberry cake, vegan blueberry lemon cake

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13 comments

Vyck March 14, 2020 - 6:32 pm

This looks delicious! Can I substitute almond or cashew milk for rice milk?

Reply
Nensi March 14, 2020 - 7:57 pm

Hi, Vyck! I haven’t tried it, but I think almond milk would work just fine!

Reply
Lara April 12, 2020 - 8:23 pm

Hi I’d love to try this tomorrow I’ve got just a quick question: can I sub the almond and gf flour for either more gf flour or spelt flour? (It looks lovely)

Reply
Nensi April 12, 2020 - 10:20 pm

Hi, Lara! Ground almonds are somewhat of a staple ingredient in this recipe so I’m not sure how it would turn out. Probably the texture would be different. But if you do give it a try, let me know how it goes!

Reply
WC April 13, 2020 - 6:01 pm

Hi, I would like to try this recipe, but I got the 10 inches baking pan. Can you help with the recipe for 10 inches? Many thanks!

Reply
Nensi April 14, 2020 - 11:40 am

Hi! Maybe you could try multiplying the ingredients by 1.5 or even doubling the recipe (I’m not sure about the baking powder though – add some more when doubling, but use less than a full double amount). I can only guess cause I haven’t tried doubling it myself. You might also need to adjust the baking time slightly.

Reply
WC April 14, 2020 - 6:48 pm

Thank you for your reply, I will give a try!

Reply
Lara April 14, 2020 - 8:34 pm

Hi! So I ended up with using 250g gf flour and 50g spelt flour – it had a perfect consistency! Next time I’ll try it with the almonds or completely use gf flour. I made this as a birthday cake/present for a friend of mine and she loved it! Thanks so much for this recipe – I’ll make it again :))

Reply
Nensi April 14, 2020 - 10:27 pm

Thank you so much for your feedback, Lara! I am so glad to hear it turned out well.

Reply
Julia August 18, 2020 - 2:25 am

Hi, I have a question. Does Chia seeds should be ground? Also, ground almonds how finely it should be ground? Thank you

Reply
Nensi August 18, 2020 - 9:46 pm

Hi, Julia! I used whole chia seeds for this recipe. As for the almonds, I usually grind them in a coffee grinder or a blender for a few seconds. Make sure not to over-process as the almonds will eventually start to release their oils and become almond butter.

Reply
Purti December 31, 2020 - 1:31 pm

Hi I would want to replace springform tin with alumnium foil pan. What would be the baking time differencs, if any?
Thanks.

Reply
Nensi January 6, 2021 - 9:30 pm

I never use aluminum foil when baking so I honestly don’t know if baking time differs.

Reply

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