Bake a moist gluten-free lemon blueberry Bundt cake filled with fresh berries, bright citrus flavor, and a simple homemade lemon glaze.
This Gluten-Free Lemon Blueberry Bundt Cake brings together juicy blueberries, fresh lemon juice, fragrant lemon zest, and a tender, buttery crumb. Every slice offers a refreshing balance of sweet berries and bright citrus flavor, making this beautiful homemade cake an inviting choice for brunch, dessert, or a special celebration.
Gluten-free cakes sometimes have a reputation for being dry, dense, or crumbly, but this recipe is designed to produce a soft and moist cake with a bakery-style texture. Sweet rice flour, white rice flour, brown rice flour, and tapioca flour create a balanced flour blend, while sour cream and milk provide richness and moisture. Xanthan gum helps hold the cake together so that each slice remains tender without falling apart.
Fresh blueberries are gently folded into the batter, creating sweet bursts of fruit throughout the cake. Lemon juice and zest add a lively citrus flavor that complements the berries without overpowering them. Once the cake has cooled, a smooth lemon glaze is drizzled over the top, flowing naturally into the decorative curves of the Bundt cake.
This easy lemon blueberry cake looks elegant enough for Easter, Mother’s Day, bridal showers, baby showers, birthdays, spring brunches, and summer gatherings. It is also simple and comforting enough to enjoy with an afternoon cup of coffee or tea. Whether you are experienced with gluten-free baking or trying it for the first time, this dependable recipe creates an impressive cake that everyone can enjoy.
Prep Time: 20 minutes
Cook Time: 50 to 60 minutes
Cooling and Glazing Time: 1 hour
Total Time: 2 hours 20 minutes
Yield: 12 servings
For the Gluten-Free Lemon Blueberry Bundt Cake
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, softened
1 cup granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
½ cup whole milk or buttermilk, at room temperature
8 ounces sour cream, at room temperature
2 tablespoons fresh lemon zest
½ cup fresh lemon juice, at room temperature
1½ cups fresh blueberries
For the Lemon Glaze
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest, optional
Step 1: Preheat the Oven and Prepare the Bundt Pan
Preheat the oven to 350°F. Generously grease a 10 to 12 cup Bundt pan, carefully coating the center tube and every curve and groove. Dust the greased pan lightly with gluten-free flour, then tap out the excess. Thoroughly preparing the pan will help the finished cake release cleanly.
Step 2: Combine the Dry Ingredients
Place the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and kosher salt in a medium mixing bowl. Whisk until the ingredients are evenly blended and no visible lumps remain. Set the bowl aside.
Step 3: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl. Beat with an electric mixer for 3 to 4 minutes, or until the mixture becomes pale, light, and fluffy. Creaming the butter and sugar thoroughly incorporates air and helps give the cake a softer texture.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl when necessary. Mix in the vanilla extract until evenly incorporated.
Step 5: Add the Sour Cream and Lemon
Add the sour cream, lemon zest, and fresh lemon juice to the butter mixture. Beat on low speed until combined. The mixture may look slightly curdled because of the acidity in the lemon juice. This is normal and will not affect the finished cake.
Step 6: Finish Mixing the Batter
Add one-third of the dry ingredients to the wet mixture and mix on low speed just until combined. Mix in half of the milk or buttermilk. Repeat with another third of the dry mixture, the remaining milk, and then the remaining dry ingredients. Mix only until no dry streaks remain. Avoid overmixing, which can make the cake heavier.
Step 7: Fold in the Blueberries
Use a flexible spatula to gently fold the blueberries into the batter. Fold only until the berries are evenly distributed. Be careful not to crush them because their juice may discolor the batter.
Step 8: Fill the Pan and Bake the Cake
Spoon the batter evenly into the prepared Bundt pan and smooth the surface. Bake for 50 to 60 minutes. The cake is ready when a toothpick inserted into its thickest section comes out clean or with a few moist crumbs attached. If the cake begins to brown too quickly, loosely cover the top with aluminum foil during the final 15 minutes of baking.
Step 9: Cool and Release the Cake
Place the baked cake on a wire rack and let it cool inside the pan for 15 minutes. Carefully run a thin spatula around any accessible edges without scratching the pan. Invert the cake onto the wire rack and lift away the pan. Allow the cake to cool completely before adding the glaze.
Step 10: Prepare the Lemon Glaze
Place the powdered sugar in a small bowl. Add 2 tablespoons of lemon juice and the optional lemon zest, then whisk until smooth. If the glaze is too thick to drizzle, add the remaining lemon juice a little at a time until it reaches the desired consistency.
Step 11: Glaze and Serve the Cake
Drizzle the lemon glaze over the completely cooled cake, allowing it to flow naturally down the sides. Let the glaze set for approximately 15 minutes before slicing. Serve the cake on its own or garnish it with fresh blueberries, thin lemon slices, whipped cream, or a light dusting of powdered sugar.
Measure the gluten-free flours carefully for the best texture. Spoon each flour into the measuring cup and level the surface instead of packing it firmly.
Use room-temperature eggs, sour cream, milk, and lemon juice. Ingredients at a similar temperature blend more evenly and create a smoother batter.
Fresh blueberries provide the best flavor, appearance, and texture. If you use frozen blueberries, add them directly from the freezer without thawing.
For a stronger citrus flavor, increase the lemon zest in the cake to 3 tablespoons or add the optional zest to the glaze.
Check the product labels on the vanilla extract, baking powder, powdered sugar, and other packaged ingredients if the cake must be strictly gluten-free.
Allow the cake to cool completely before glazing it. Glaze applied to a warm cake may melt and soak into the surface.
Store the covered cake at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated slices to room temperature before serving for the softest texture.
To freeze the cake, wrap unglazed individual slices securely and place them in a freezer-safe container. Freeze for up to 3 months and thaw at room temperature before glazing or serving.
