Make an elegant gluten-free blueberry lavender lemon cake with tender citrus layers, homemade berry jam, and creamy lemon lavender buttercream.
This Easy Gluten-Free Blueberry Lavender Lemon Cake Recipe brings together fresh citrus, juicy berries, and delicate floral notes in an elegant layered dessert. The tender lemon cake is studded with blueberries, filled with homemade blueberry lavender jam, and covered in a smooth lemon lavender buttercream. Every slice offers a beautiful balance of sweet, tart, buttery, and lightly floral flavors.
A combination of sweet rice flour, white rice flour, tapioca flour, and brown rice flour gives the cake a soft crumb without relying on a commercial flour blend. Sour cream adds moisture and richness, while fresh lemon juice and zest brighten the batter. Culinary lavender complements the blueberries and lemon without overpowering them.
This impressive gluten-free cake is a lovely choice for birthdays, bridal showers, baby showers, Easter, Mother’s Day, garden parties, and other spring or summer celebrations. Garnish it with blueberries, thin lemon slices, and a restrained sprinkling of lavender buds for a bakery-style presentation.
Directions
Step 1: 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 coat the parchment paper with nonstick cooking spray.
Step 2: Combine the Dry Ingredients
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 kosher salt. Whisk thoroughly so the xanthan gum and leavening agents are evenly distributed throughout the flour mixture.
Step 3: Cream the Butter and Sugar
Place the softened unsalted butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat for about 3 minutes, or until the mixture looks pale, light, and fluffy. Scrape down the sides and bottom of the bowl as needed.
Step 4: Add the Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lavender extract, fresh lemon juice, and lemon zest.
Scrape down the bowl again to make sure the ingredients are evenly incorporated.
Step 5: Finish the Cake Batter
Reduce the mixer speed to low. Alternate adding the dry ingredients with the milk and sour cream, beginning and ending with the dry mixture. Mix only until the batter is combined. Avoid overmixing, which can make the finished cake heavier.
Use a rubber spatula to gently fold the fresh blueberries into the batter, taking care not to crush them.
Step 6: Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula so the layers bake evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake layer comes out clean. Allow the cakes to cool in their pans for 10 minutes. Carefully turn them out onto wire racks, remove the parchment paper, and let the layers cool completely before assembling the cake.
Step 7: Make the Blueberry Lavender Jam
While the cake layers cool, combine the blueberries, granulated sugar, water, lemon juice, lemon zest, and culinary lavender buds in a small saucepan over medium-high heat.
Bring the mixture to a gentle boil. Lightly crush the blueberries with a potato masher or fork to help release their juices.
Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until the mixture thickens into a spoonable jam. Transfer the jam to a bowl and allow it to cool completely. Refrigerate it until you are ready to assemble the cake.
Step 8: Prepare the Lemon Lavender Buttercream
Place the softened unsalted and salted butter in the clean bowl of a stand mixer. Beat until the butter becomes very light, fluffy, and nearly white.
Gradually add the powdered sugar, mixing on low speed after each addition to prevent it from scattering out of the bowl.
Add the heavy cream, vanilla extract, lemon zest, lemon juice, and lavender extract. Increase the mixer speed to medium-high and whip until the frosting is smooth, creamy, and airy. Scrape down the bowl as necessary so the flavorings are evenly incorporated.
Step 9: Fill the Cake
Place one completely cooled cake layer on a serving plate or cake stand.
Spread approximately 1 cup of lemon lavender buttercream evenly over the top.
Spoon about one-third of the cooled blueberry lavender jam over the buttercream. Gently spread the jam toward the edges without allowing it to spill down the sides.
Carefully position the second cake layer over the filling.
Step 10: Apply the Crumb Coat
Spread a thin layer of buttercream over the top and sides of the assembled cake. This crumb coat will trap loose crumbs and create a smoother surface for the final layer of frosting.
Refrigerate the cake for 15 minutes, or until the crumb coat feels firm.
Step 11: Frost and Decorate the Cake
Cover the chilled cake with the remaining lemon lavender buttercream, smoothing or swirling the frosting as desired.
For a decorative blueberry effect, swirl a few spoonfuls of the remaining jam into portions of the buttercream before spreading it along the sides of the cake. Use a light hand to create ribbons of color without completely blending the jam into the frosting.
Decorate the top with fresh blueberries, thin lemon slices, and a light sprinkling of culinary lavender buds.
Step 12: Chill and Serve
Refrigerate the decorated cake for 20 to 30 minutes before slicing for the cleanest presentation. Serve the cake chilled or allow individual slices to sit briefly at room temperature before serving.
Notes
Use fresh lemon juice for the brightest citrus flavor. Bottled lemon juice may taste noticeably different in a cake where lemon is one of the primary flavors.
Only use dried lavender buds labeled for culinary use. Ornamental or decorative lavender may not be suitable for eating and can have a strong or bitter flavor.
Measure the lavender carefully. Its floral flavor should complement the blueberries and lemon rather than dominate the finished cake.
Frozen blueberries may be substituted for fresh blueberries in the cake batter. Add them while still frozen to limit the amount of color that bleeds into the batter.
The blueberry lavender jam can be prepared up to three days in advance. Keep it covered in the refrigerator until you are ready to assemble the cake.
Make sure the cake layers and jam are completely cool before assembly. Warm cake or filling can soften the buttercream and cause the layers to slide.
If the buttercream seems too firm, add a small amount of heavy cream and whip it again. If it becomes too soft, refrigerate it briefly before frosting the cake.
For additional lemon flavor, add 1 extra teaspoon of lemon zest to the buttercream.
Store leftover cake covered in the refrigerator for up to five days. For the best texture and flavor, let refrigerated slices stand at room temperature briefly before serving.
When preparing this cake for someone with celiac disease or gluten sensitivity, verify that all packaged ingredients, including the flours, xanthan gum, baking powder, extracts, powdered sugar, and nonstick cooking spray, are appropriately labeled gluten-free. Prevent cross-contact by using clean pans, utensils, mixing bowls, and preparation surfaces.
