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Gluten-Free Lemon Blueberry Cake (Dairy-Free) Recipe

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4.2 from 10 reviews

This Gluten-Free Lemon Blueberry Cake is a delightful dairy-free treat perfect for anyone seeking a flavorful, moist dessert without gluten or dairy. Bursting with fresh blueberries and a bright lemon zest flavor, this cake combines a tender crumb with a golden crust, making it an ideal dessert for gatherings or a lovely afternoon snack. Made with gluten-free flour and vegan butter, it's suitable for those with gluten intolerance and dairy allergies.

Ingredients

Dry Ingredients

  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 1 tablespoon lemon zest

Wet Ingredients

  • 2 large eggs
  • 1/2 cup dairy-free yogurt
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup melted vegan butter

Fruits and Toppings

  • 1 cup fresh blueberries, divided + more for serving
  • 1 tablespoon powdered sugar, for sprinkling on top of cake (optional)
  • Dairy-free vanilla ice cream, for serving with cake (optional)

Instructions

  1. Preheat and Line: Preheat your oven to 350°F (175°C). Grease an 8-inch round springform pan and line it with parchment paper. Adjust the oven rack to the middle position to ensure even baking.
  2. Rub Sugar and Lemon Zest: In a small bowl, combine the sugar and lemon zest. Rub the mixture between your fingers until the sugar is moist and aromatic, releasing the lemon's essential oils.
  3. Add Eggs: Transfer the lemon-sugar mixture to a large mixing bowl. Add the two eggs and whisk vigorously until the mixture becomes pale and frothy, incorporating air for a light texture.
  4. Add Yogurt and Vanilla Extract: Stir in the dairy-free yogurt and vanilla extract, mixing thoroughly until well combined.
  5. Add Dry Ingredients: Sift the gluten-free all-purpose flour, xanthan gum (if using), and baking powder directly into the wet mixture. Whisk gently to combine, ensuring no lumps remain.
  6. Add Butter: Fold in the melted vegan butter using a spatula until the batter has a glossy, smooth consistency.
  7. Fold in Blueberries: Gently fold in ¾ cup of fresh blueberries, distributing them evenly throughout the batter without breaking them up.
  8. Transfer Batter to Pan and Top with Blueberries: Pour the batter into the prepared pan, smoothing the top with a spatula. Scatter the remaining blueberries evenly over the surface of the batter.
  9. Bake Until Golden: Place the pan on the middle oven rack and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean and the cake turns golden brown.
  10. Cool: Remove the cake from the oven and allow it to cool completely in the pan before removing the sides of the springform pan.
  11. Sprinkle Powdered Sugar, Slice, and Serve: Optionally, dust the cake with powdered sugar. Slice into 8 equal pieces and serve each slice with a scoop of dairy-free vanilla ice cream and additional fresh blueberries if desired.

Notes

  • Ensure your gluten-free flour blend does not already contain xanthan gum to avoid texture issues.
  • This cake is best served slightly chilled or at room temperature for maximum flavor.
  • You can substitute fresh blueberries with frozen ones; just do not thaw them before folding into the batter.
  • For a more intense lemon flavor, add a tablespoon of fresh lemon juice to the batter.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cozyplatter.com/gluten-free-lemon-blueberry-cake-dairy-free-recipe/