I asked my 2 year old what type of cake she wanted for her birthday, thinking white or chocolate. What other flavors would a 2 year old know anyway. She said blueberry lemon. What?!
I couldn’t even wrap my head around how those two flavors could go together. But I did some googling and found a recipe for moist blueberry cake with lemon icing. It was amazing! Everyone at her birthday party gobbled it up and I was actually disappointed there was none left over! I had even doubled the recipe and used a 13″x9″ cake pan. Ok, actually I used a casserole dish because I’m not cool enough to have every cooking item I need. I improvise with what I’ve got! I’ll have to make another one.
Update: I did make another, this time cupcakes. And have since made it many times. Usually on Boo’s birthday, as she still asks for it. But now that my family eats gluten free, I had to make some adjustments. After some recipe tweaking, I can now confidently make a delicious gluten free blueberry cake with lemon frosting.
Gluten Free Blueberry Cake with Lemon Frosting Recipe
This gluten free blueberry cake is absolutely delicious! I use King Arthur Gluten Free Measure for Measure Flour. You can make the cake dairy free by substituting with vegan buttery sticks and almond milk. But you’ll need a different frosting recipe as this one cream cheese based. You could try vegan cream cheese or Tofutti.
Ingredients
Gluten Free Blueberry Cake
- 1/2 Cup butter
- 3/4 Cup sugar + 1 Tbsp.
- 1/4 Tsp salt
- 1 Tsp vanilla extract
- 2 large eggs separated
- 1 1/2 Cup gluten free all purpose flour + 1 Tbsp I use King Arthur Gluten Free Measure for Measure Flour
- 1 Tsp gluten free baking powder
- 1/3 Cup milk
- 1 1/2 Cup fresh blueberries
Lemon Frosting
- 3/4 Cup cream cheese
- 2 Tbsp butter room temperature
- 2 tsp lemon zest
- 1/2 tsp vanilla
- dash salt
- 2 1/2 Cups powdered sugar
Instructions
Gluten Free Blueberry Cake
- Preheat oven to 350F. Grease and flour an 8 inch square pan.
- Cream 1/2 cup of butter and 1/2 cup sugar until fluffy.
- Add salt and vanilla.
- Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
- Combine gluten free flour and gluten free baking powder, adding alternately with milk to egg yolk mixture.
- Coat berries with 1 Tbsp flour and add to batter.
- In a separate bowl, beat whites until soft peaks form.
- Add 1/4 cup of sugar, 1 Tbsp at a time, and beat until stiff peaks form.
- Fold egg whites into batter. Pour into prepared pan.
- Sprinkle top with remaining 1 Tbsp sugar.
- Bake for 50 minutes, or until a knife comes out clean.
Lemon Frosting
- Combine cream cheese, 2 Tbs butter, lemon zest, vanilla, and dash of salt in a large bowl.
- Beat with a mixer at high speed until fluffy.
- Gradually add powdered sugar; beat at low speed just until blended.
- Frost cake only after it's completely cooled.
