This lemon and blueberry recipe is a fantastic summer dessert. The soft and fluffy lemon sponge is laced with fresh juicy blueberries and topped with even more. The citrus flavours combined with the tangy blueberries are the perfect match in this cake. Made with simple pantry staples, this cake is incredibly easy to make and tastes fabulous. Take a look at my gluten-free lemon and blueberry cake recipe below for a cake that you won’t believe is gluten-free!
As with all of my recipes, this lemon and blueberry cake is no different in that it’s made using standard pantry staples, comes together easily and is simple to bake. If you’re using a gluten-free plain flour blend such as that from Doves Farm (not an ad), baking this will truly be a piece of cake (mind the pun!). I love a good thick slice of cake and it pains me when people associate gluten-free baking with a dry, crumbly and flat piece of sad-looking cake. As you can see, with all of my cakes, I like a decent slice and that’s what you get with my recipes. Have a look at my simple coeliac-friendly recipe below.
How do you make this cake?
So, how easy is this cake to whip up. We start off by rubbing the lemon zest with some sugar between your fingertips in order to release the oils and aromatic aromas of the zest. This creates an intense citrus flavour in the sponge.
Next the butter and sugar (with the lemon zest) is creamed together until well combined.
Whisk in the eggs one at a time, until completely incorporated into the batter. The texture should be smooth and no lumps should be seen!
The dry ingredients are whisked together in a separate bowl before being added in alternate batches to the wet along with the cold milk.
Slowly fold in the dry ingredients until no lumps remain in the mixture and transfer half of the mixture to a round springform baking tin.
Toss the blueberries in flour before sprinkling half of them over the mixture in the tin. This will prevent them from all sinking to the bottom of the cake during the baking process.
Pour the remaining mixture into the tin and scatter more berries on top before baking on the middle shelf for around 50 minutes.
Dust with a little icing sugar to finish and it’s ready to pop into your mouth – just try to wait until it has cooled (if you can!).
What equipment do you need?
- 20cm / 9-inch round springform baking tin
- Baking paper
Tips & Tricks
Room temperature ingredients are essential for this recipe to work. Room temperature ingredients ensure that they can all be mixed together thoroughly. If you forget to take your eggs out of the fridge beforehand, place them in a bowl of lukewarm (not hot, you don’t want to cook them!) water 15 minutes prior to baking to bring them to room temperature more quickly.
The toothpick test is a great way to check whether your cakes are done. As all ovens are calibrated differently, the baking times stated are always suggested as a rough guide. To check if the cake is done, insert a toothpick into the centre and if it comes out with no crumbs stuck to it, you can assume that the cake is baked through and ready to come out.
I use grams for weighing almost all of the ingredients in my recipes as it is what I am most used to when cooking and baking on a daily basis. I use measuring cups for simple ingredients such as spices or smaller amounts as it can be much easier to measure. I would recommend sticking to what the recipe suggests as there is no guarantee that converting into cup measurements or vice-versa will have the same outcome.
Lemon and Blueberry Cake
- 260 g gluten-free plain flour blend
- 3 tbsp ground almonds
- 200 g fine caster sugar
- 115 g unsalted butter room temperature
- 2 medium eggs room temperature
- 2 tsp baking powder
- zest of 1 lemon
- ¼ tsp Xanthan Gum
- ¼ tsp salt
- 160 ml milk cold
- 100 g fresh blueberries
- Preheat the oven to 160° Fan and line a 9-inch (20cm) round baking tin with baking paper, and grease with a greasing brush.
- Cream together the butter and sugar before adding in the lemon zest and creaming again.200 g fine caster sugar, 115 g unsalted butter, zest of 1 lemon
- Whisk in the eggs one at a time until thoroughly combined.2 medium eggs
- In a separate bowl, whisk together the flour, ground almonds, baking powder, salt and Xanthan Gum.260 g gluten-free plain flour blend, 3 tbsp ground almonds, 2 tsp baking powder, ¼ tsp Xanthan Gum, ¼ tsp salt
- Add the dry ingredients and the milk in alternate batches to the wet mixture, and mix until just combined, Be careful not to overmix.160 ml milk
- Pour half of the mixture into the round baking tin and level off with an offset spatula. Toss the fresh blueberries in some flour to coat them. Sprinkle a handful of blueberries onto the mixture in the baking tin.100 g fresh blueberries
- Transfer the left over mixture to the baking tin and level off with an offset spatula. Sprinkle the rest of the blueberries on top of the mixture, pressing them in slightly.
- Bake on the middle shelf for around 50 minutes, or until an inserted toothpick comes out without any wet mixture on. After around 20 minutes of baking time, cover the cake with a layer of tinfoil so as to prevent it from over-browning.
- Once baked, allow to cool slightly in the tin before removing and dusting with a layer of icing sugar or fine caster sugar.