Description

A moist, tender, and foolproof gluten-free Bundt cake featuring bright lemon zest and fresh blueberries. This simple recipe uses a single gluten-free flour blend and buttermilk for a texture that rivals traditional cakes.

Ingredients

Scale

2 cups (240g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
1 cup (200g) Granulated Sugar
½ cup (113g) Unsalted Butter, softened
2 large Eggs, room temperature
¾ cup (180ml) Buttermilk
Zest of 2 large lemons (approx. 2 tablespoons)
2 tablespoons Fresh Lemon Juice
1 cup (150g) Fresh Blueberries
1 teaspoon Baking Powder
½ teaspoon Salt
1 cup (120g) Powdered Sugar (for glaze)
1–2 tablespoons Lemon Juice (for glaze)
1 teaspoon Lemon Zest (for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup Bundt pan thoroughly with shortening or butter, getting into all crevices, then dust with gluten-free flour and tap out excess.
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each. Mix in the lemon zest and lemon juice.
Add half the dry ingredients to the butter mixture and mix gently. Add the buttermilk and mix again. Add the remaining dry ingredients and mix just until combined. Do not overmix.
Toss blueberries with a teaspoon of flour to prevent sinking, then gently fold them into the batter.
Pour batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Whisk powdered sugar and lemon juice to make a glaze. Drizzle over the cooled cake and sprinkle with extra lemon zest.

Notes

Ensure ingredients are at room temperature for best results. Do not overmix the batter to avoid a tough texture. If using frozen blueberries, do not thaw them first. The cake tastes better the next day as flavors meld. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 28
Sodium: 180
Fat: 10
Saturated Fat: 5
Carbohydrates: 42
Fiber: 1
Protein: 4

Keywords: gluten-free, lemon blueberry cake, bundt cake, gluten-free baking, easy dessert, lemon cake, blueberry recipe