There’s something about the combination of lemon and blueberry that just tastes like sunshine. This gluten free lemon blueberry cake is one of those recipes I find myself coming back to every spring and summer. It’s light, tender, and packed with juicy blueberries, with a bright lemony flavour that balances the sweetness perfectly. Whether you’re baking for a brunch, a birthday, or just because you have berries to use up, this cake always feels like the right choice.

Best part? It’s made with a gluten free flour blend you likely already have in your pantry, and no fancy techniques required. After baking, you stack the cakes and then mix any leftover blueberry jam—berries and all—right into the icing. It gives the frosting a naturally sweet, fruity flavour and creates a beautiful, rustic finish. You can keep it casual with a dusting of powdered sugar or let the swirls of blueberry-streaked icing steal the show—either way, it’s a bake that’s sure to impress.