Written by: Mikayla Coleman
As spring moves in and summer approaches, one may be looking for something sweet and refreshing to snack on. Whether one is entertaining a group of friends or celebrating solo, this moist gluten-free blueberry lemon cake is sure to please.
GLUTEN-FREE BLUEBERRY LEMON CAKE
Start to finish: 50 minutes
Yields: 16 servings
Gluten-free Blueberry Lemon Cake
3 ⅔ cups gluten-free 1:1 baking flour
1 ½ cups granulated sugar
1 tbsp baking powder
1 tsp baking soda
1 ½ dairy-free milk
½ cup butter
½ cup greek yogurt
1 tbsp lemon zest, about one lemon
3 tbsp fresh lemon juice, about one lemon
1 tbsp vanilla extract
2 tsp lemon extract, optional
½ cup fresh blueberries
Fresh Blueberry Frosting
8 ounces fresh blueberries
1 cup butter or vegan butter
3 cups powdered sugar
1 teaspoon vanilla extract
Preheat the oven to 350°F and line two 8-inch nonstick cake pans with parchment paper. If one doesn’t have a nonstick cake pan, grease each pan with cooking spray, coconut oil or butter and lightly flour each pan by adding 1 tablespoon of extra flour per pan. In a large bowl, whisk together the flour, sugar, baking powder and baking soda. In a medium bowl, mix together the dairy-free milk, butter, greek yogurt, lemon zest, lemon juice and vanilla extract. Fold the wet mixture into the dry until combined. Fold in the blueberries. Evenly divide the batter between the prepared cake pans and place them in the oven to bake for 33 to 35 minutes, or until a toothpick comes out clean when inserted in the middle.
The cakes should be completely set and bounce back at a light touch. Remove cakes from the oven and carefully invert them onto a cooling rack, then turn them right side up. Let the cakes cool completely, this should take about 30 minutes.
To make the frosting, place about 1 ½ cups of blueberries in a food processor or blender and puree until smooth. Stop to scrape the sides as needed, this should take a minute or two. Place the butter in a large mixing bowl and beat until smooth and creamy, add 1 cup of powdered sugar and beat again. Add 1 more cup of powdered sugar and beat until combined. Add ½ cup of blueberry puree and beat again until smooth. Add the remaining powdered sugar and vanilla extract and beat until smooth and fluffy. Add more berry puree as desired for a creamier and parable icing, or add additional powdered sugar for a thicker and more pipe-able frosting for decorating.
When ready to frost, place one cake on a cake plate or stand. Evenly spread a 1/2 cup of the blueberry frosting on the top of the first layer. Place the second cake on top and frost the top, edges and sides of the cake with the rest of the blueberry frosting. Use the remaining berries to decorate the cake as desired.
Contact the author at howleditor@wou.edu
