Gluten Free Lemon Blueberry Cake with Blueberry Glaze
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- 8-inch/20 cm round cake pan
INGREDIENTS
- 3 large eggs
- ½ cup/100 grams coconut sugar or brown sugar
- ¼ cup/60 milliliters olive oil
- ½ cup/120 grams Greek yogurt
- ¼ cup/60 milliliters lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups/200 grams almond flour
- ½ cup/60 grams tapioca flour
- 1 teaspoon/4 grams baking powder
- ½ teaspoon/2 grams baking soda
- ¼ teaspoon salt
- 1 cup/150 grams blueberries, fresh or frozen
Blueberry glaze:
- ½ cup/75 grams blueberries, fresh or frozen
- ½ cup/60 grams powdered sugar
- ½ teaspoon lemon zest
- 1-2 teaspoons water, as needed
INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Grease an 8-inch/20 cm round cake pan with oil or line a 9 x 5-inch/23 x 13 cm loaf pan with parchment paper.
- In the large mixing bowl, whisk together the eggs, coconut sugar, olive oil, yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
- In the medium mixing bowl, combine the almond flour, tapioca flour, baking powder, baking soda, and salt. Stir to blend. Pour the wet ingredients into the dry mixture and whisk until a smooth batter forms. Fold in the blueberries with a rubber spatula. Scrape the batter into the prepared pan and smooth the surface.
- Bake for 40 to 45 minutes, or until the top feels firm to the touch and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 to 20 minutes, then transfer it to a wire rack and allow it to cool completely.
- Place the blueberries in a microwave-safe bowl and heat in 30-second bursts until soft and juicy. Set a fine-mesh sieve over a bowl and pour the mixture through, pressing with a spoon to extract the juice. Discard the skins. Whisk the powdered sugar and lemon zest into the blueberry juice. Add water, 1 teaspoon at a time, until the glaze is smooth and pourable.
- Once the cake is completely cool, pour the glaze over the top and spread it evenly with a rubber spatula. Garnish with additional lemon zest, if desired.
- Store the cake at room temperature for up to 3 days, or refrigerate in an airtight container for up to 1 week.
MY NOTES
FAQ
What type of yogurt works best for this recipe?
The best yogurt for a gluten free lemon blueberry cake is full-fat or 2% Greek yogurt because it offers a rich texture and tang that complements both the almond flour and lemon. Greek yogurt adds moisture without making the batter too loose, which is important when baking with gluten-free flours like almond and tapioca. Non-dairy yogurt can be used as a substitute, but it should be unsweetened and thick, such as coconut or cashew yogurt. Avoid using non-Greek yogurt that is too watery, as it can alter the cake’s structure and make it overly dense or soggy.
What can I substitute for tapioca flour?
You can substitute it with arrowroot flour or cornstarch in a gluten free lemon blueberry cake. Both alternatives offer similar binding and moisture-retention properties. Arrowroot is the best 1:1 replacement, as it behaves similarly to tapioca and doesn’t alter flavor. Cornstarch also works, but it may give a slightly firmer texture. Avoid using coconut flour or additional almond flour as a replacement because they absorb moisture differently and can lead to a dry or crumbly cake. Whichever substitute you choose, ensure the batter remains cohesive but not overly thick.
Can I make this cake dairy-free?
You can make a dairy-free version of this gluten free lemon blueberry cake by substituting the Greek yogurt with a plant-based alternative. Choose a thick, unsweetened dairy-free yogurt such as coconut, almond, or cashew yogurt to maintain the creamy texture and moisture. For the oil, stick with a neutral plant-based oil like avocado or sunflower. Ensure the dairy-free yogurt is not overly runny, as that can affect the structure of the cake. While the flavor might change slightly depending on the yogurt you choose, the lemon and blueberries will still shine through, and the cake will remain moist and flavorful.
Can this gluten free lemon blueberry cake be frozen?
To freeze the whole cake, let it cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil or a freezer-safe bag. For individual servings, slice the cake and wrap each slice in parchment paper and plastic wrap before storing in an airtight container or freezer bag. Label with the date and use within 2 to 3 months for best flavor and texture. Thaw slices at room temperature or reheat gently in the microwave. If the cake has glaze, it may lose some visual appeal after thawing.
How do I prevent the blueberries from sinking?
First make sure the batter is thick enough to support them. If the batter is too thin, the berries are more likely to fall to the bottom during baking. Second, toss the blueberries in a small amount of almond or tapioca flour before folding them into the batter. This coating helps them grip the batter and stay suspended. Also, distribute the blueberries evenly and gently fold them in rather than stirring vigorously, which can push them downward. Using smaller berries, like wild blueberries, can also help.
Is it possible to make cupcakes?
Simply divide the batter evenly among lined muffin tins, filling each about 3/4 full. Bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Since the baking time is shorter for cupcakes, check them early to prevent overbaking. The texture remains soft and tender, and the flavor is just as vibrant. This version is convenient for portion control and ideal for gatherings or lunchboxes. Be sure to adjust any glaze amounts accordingly.
Can I use maple syrup or honey instead of sugar?
You can use maple syrup or honey in place of coconut sugar in a gluten free lemon blueberry cake, but some adjustments are needed. Because both are liquids, reduce the amount of yogurt slightly to maintain the correct batter consistency. Generally, for every 1/2 cup/100 grams of sugar, substitute 1/3 cup/80 milliliters of maple syrup or honey. Honey adds more sweetness and a floral note, while maple syrup brings a richer flavor. Also, reduce the oven temperature by 25°F (about 15°C) to avoid over-browning. Note that the texture may be slightly more moist and the crumb a bit softer.
Why did my cake turn out too dense?
The cake may turn out dense for several reasons. Overmixing the batter can deflate the eggs and prevent proper rise. Using only almond flour without a starch like tapioca can also result in a heavy texture, as almond flour lacks the structure of gluten. Too much liquid or yogurt can weigh down the batter, especially if blueberries release extra moisture. Make sure baking soda and powder are fresh and properly measured. Lastly, underbaking will leave the center dense and gummy, so always check for doneness with a toothpick inserted in the center.
