This Gluten-Free Blueberry Lavender Lemon Cake is a stunning spring and summer dessert that combines bright citrus, sweet blueberries, and delicate floral lavender notes in every bite. Moist, tender cake layers are filled with homemade blueberry lavender jam and finished with a luscious lemon lavender buttercream frosting. The result is an elegant gluten-free layer cake that is perfect for birthdays, bridal showers, garden parties, Easter celebrations, Mother’s Day, or any special occasion.
The combination of fresh lemon zest, juicy blueberries, and fragrant lavender creates a bakery-quality dessert that tastes as beautiful as it looks. Even guests who do not follow a gluten-free diet will love the soft crumb and vibrant flavor of this showstopping cake.
Prep Time
45 minutes
Bake Time
25-30 minutes
Chill Time
25 minutes
Total Time
1 hour 40 minutes
Yield
12 servings
For the Gluten-Free Lemon Blueberry 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
1 stick unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon lavender extract
⅓ cup fresh lemon juice
1 tablespoon lemon zest
½ cup whole milk or buttermilk, room temperature
8 ounces sour cream, room temperature
1½ cups fresh blueberries
For the Blueberry Lavender Jam
6 ounces blueberries
¼ cup granulated sugar
2 tablespoons water
1 tablespoon lemon juice
1 teaspoon lemon zest
2 teaspoons dried culinary lavender buds
For the Lemon Lavender Buttercream
2 sticks unsalted butter, softened
1 stick salted butter, softened
4 cups powdered sugar
6 tablespoons heavy cream
1½ teaspoons vanilla extract
1 teaspoon lemon zest
Juice of 1 lemon
1 teaspoon lavender extract
For Garnish
Fresh blueberries
Thin lemon slices
Dried culinary lavender buds
Prepare the Cake Pans
Preheat the oven to 350°F.
Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly spray the parchment with nonstick cooking spray.
Make the Cake Batter
In a large mixing bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lavender extract, lemon juice, and lemon zest.
Reduce the mixer speed to low. Alternate adding the dry ingredients with the milk and sour cream, beginning and ending with the flour mixture. Mix only until combined.
Gently fold in the blueberries using a rubber spatula.
Bake the Cake Layers
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks. Let the cake layers cool completely before assembling.
Make the Blueberry Lavender Jam
While the cakes cool, prepare the filling.
Combine the blueberries, sugar, water, lemon juice, lemon zest, and lavender buds in a small saucepan over medium-high heat.
Bring the mixture to a gentle boil. Use a potato masher or fork to lightly crush the berries.
Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until thickened.
Transfer the jam to a bowl and cool completely. Refrigerate until ready to assemble the cake.
Make the Lemon Lavender Buttercream
In the bowl of a stand mixer, beat the softened butter until very light, fluffy, and nearly white in color.
Add the powdered sugar gradually, mixing on low speed until incorporated.
Add the heavy cream, vanilla extract, lemon zest, lemon juice, and lavender extract.
Increase the speed to medium-high and whip until the frosting becomes smooth, creamy, and airy.
Assemble the Cake
Place one cake layer on a serving plate or cake stand.
Spread approximately 1 cup of buttercream evenly over the top.
Spoon about one-third of the blueberry lavender jam over the frosting and gently spread it to the edges.
Place the second cake layer on top.
Apply a thin crumb coat of frosting over the entire cake. Refrigerate for 15 minutes.
Once chilled, frost the cake with the remaining buttercream.
For a decorative finish, gently swirl a few spoonfuls of the remaining blueberry lavender jam into portions of the frosting before spreading it on the sides of the cake.
Garnish and Serve
Decorate the top of the cake with fresh blueberries, lemon slices, and a light sprinkle of culinary lavender buds.
Refrigerate the cake for 20 to 30 minutes before slicing for the cleanest presentation.
Serve chilled or at room temperature.
For the best flavor, use fresh lemon juice rather than bottled lemon juice.
Be sure to use culinary-grade lavender buds. Ornamental lavender may be too strong or bitter for baking.
Frozen blueberries can be substituted for fresh blueberries. Do not thaw them before adding them to the batter.
The blueberry lavender jam can be prepared up to three days in advance and stored in the refrigerator.
Store leftover cake covered in the refrigerator for up to 5 days.
For extra lemon flavor, add an additional teaspoon of lemon zest to the frosting.
This cake is ideal for spring brunches, garden parties, baby showers, weddings, and holiday celebrations.
