Bright & Moist Gluten-Free Lemon Blueberry Cake
This gluten-free lemon blueberry cake is incredibly moist and bursting with fresh flavors. The perfect dessert for any occasion, it's sure to impress with its bright citrus notes and tender crumb.
Ingredients
Cake Ingredients
- 225 g fresh or frozen blueberries (see note about using frozen)
- 96 g Bob’s Red Mill sorghum flour (plus ½ tablespoon for tossing with blueberries)
- 120 g sweet rice flour (also called mochiko; do not substitute white or brown rice flour)
- 77 g Bob’s Red Mill tapioca flour
- 65 g Bob’s Red Mill millet flour
- 1.25 teaspoon xanthan gum
- 1.75 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.75 teaspoon kosher salt
- 3 large eggs (whites and yolks separated)
- 0.6875 cup unsalted butter (room temperature)
- 330 g granulated sugar
- 3 tablespoons lemon zest (from about 3 lemons)
- 1 tablespoon pure vanilla extract
- 0.3125 cup fresh lemon juice
- 0.5625 cup whole milk
- 0.5 cup sour cream
- 1 batch lemon cream cheese frosting
Instructions
- Toss blueberries with sorghum flour. If frozen, keep frozen until use.
- Preheat oven to 350°F. Prepare two 8-inch cake pans.
- Sift together dry ingredients in a medium bowl.
- Whip egg whites until soft peaks form. Set aside.
- Cream together butter and sugar until light and fluffy.
- Mix in lemon zest, vanilla, and egg yolks.
- Mix in sour cream, then slowly add dry ingredients alternating with milk and lemon juice.
- Fold in ⅓ of the whipped egg whites to loosen the batter, then fold in the remaining whites.
- Fold in blueberries. Divide batter among pans and spread evenly.
- Bake for 34-36 minutes until cake springs back and a toothpick comes out dry.
- Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- Make the lemon cream cheese frosting.
- Frost the cake and decorate as desired. Slice and serve.
Notes
For best results, use a kitchen scale to measure ingredients accurately. This ensures consistent results every time you bake.
Nutrition
Calories: 450kcal | Carbohydrates: 65g | Protein: 5g | Fat: 20g | Sodium: 250mg