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.
For this cake, I love filling the layers with homemade blueberry jam and a bright, tangy lemon cream—it adds so much depth and freshness to every bite. Of course, you can use store-bought jam or lemon curd in a pinch, but making them from scratch is totally worth it. The homemade blueberry jam is rich and fruity without being overly sweet, and the lemon cream is silky, tart, and balances the berries beautifully. Together, they create a flavour combo that elevates this cake from simple to showstopper. If you’ve never made your own fillings before, don’t worry—I promise it’s easier than it sounds, and the results speak for themselves.
ingredients
- Bob’s Redmill 1-1 Gluten Free Flour
- Baking Powder
- Salt
- Sugar
- Lemons
- Butter
- Blueberries (I used frozen ones)
- Eggs
- Milk
Tools
- KitchenAid Stand Mixer
- Fat Daddio’s 6” Cake Pan
- Parchment Paper
- Lemon Juicer
- Zester
- Wire Cooling Rack
- Oven Mitt
Jammy cake
One of my favourite things about this gluten free lemon blueberry cake is the jammy frosting. Instead of only spreading jam between the layers, I swirl the homemade blueberry jam right into the icing—berries and all. This gives the frosting a beautiful marbled look with pockets of bold fruit flavour in every bite. Some bites are rich and buttery from the icing, and others are sweet and tangy from the jam—it’s such a fun, flavour-packed surprise.
What I also love is how versatile this technique is. If blueberries aren’t in season or you just feel like switching things up, you can totally make this cake with other fruits. Try raspberries for a tart, punchy twist, strawberries for a classic berry combo, or even blackberries for a deeper, slightly more jammy finish. As long as you’re making a thick, spoonable jam that won’t completely melt into the frosting, the possibilities are wide open.
It’s a great way to use up summer fruit, and it adds both colour and flavour without needing food dyes or artificial flavours. Plus, it looks beautiful swirled into the frosting—perfect for rustic layer cakes that don’t need to be overly fussy.
Storing
Because this cake is filled and frosted with a jammy, cream-based icing, it’s best to store it in the fridge. Place the cake in an airtight container or cover it loosely with plastic wrap to prevent it from drying out. It will keep well for 3 to 4 days in the refrigerator.
Before serving, I recommend letting the cake sit at room temperature for 30–45 minutes so the frosting softens and the texture is just right. Cold cake tends to firm up, but a little time on the counter brings back all that fluffiness and creaminess.
If you want to make it ahead, you can also bake the cake layers in advance and freeze them (well-wrapped) for up to a month. Just thaw, fill, and frost when you’re ready to assemble!
Gluten Free Blueberry Lemon Cake
Ingredients
Blueberry Jam
- 450 Grams Frozen Blueberries
- 200 Grams Sugar
- ½ Lemon – Juiced
Cake
- 85 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 63 Grams Sugar
- 2 Grams Baking Powder
- 2 Grams Salt
- 30 Grams Oil
- 2 Eggs – Separated
- 44 Grams Water
- 3 Grams Vanilla
- 6 Grams lemon zest
- 6 Grams Sugar
- 1 Gram cream of tartar
Lemon Cream
- 1 Batch of Lemon Cream (Recipe found on my blog)
Icing
- 345 Grams Butter
- 63 Grams Icing Sugar
- 6 Grams Lemon Cream (Reserve some from filling the cake)
- 3 Grams Lemon Zest
- 4-6 Grams Lemon Juice
- 3 Grams Vanilla
- 1 Pinch Salt
- 120 Grams Blueberry Jam (Reserve some from filling the cake)
Instructions
Bake the Cake
- Preheat the oven to 325F.
- In a bowl, add together the gluten free flour, baking powder and salt. Set aside.85 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 2 Grams Baking Powder, 2 Grams Salt
- In a new bowl, add the sugar and lemon zest. Rub it together until it is pale yellow and fragrant.63 Grams Sugar, 6 Grams lemon zest
- Next add in oil, egg yolks, water and vanilla to the bowl. Whisk to combine.30 Grams Oil, 2 Eggs – Separated, 44 Grams Water, 3 Grams Vanilla
- Then add in the dry ingredients and whisk until there are no lumps.
- In your stand mixer, whip the egg whites until soft peaks form. Then slowly add the sugar and cream of tartar.6 Grams Sugar, 1 Gram cream of tartar
- Once the egg whites reach a stiff peaks, gently fold it in the other bowl. Remember to be gently as you are trying to keep in as much air as possible.
- Pour it into a prepared cake pan, and bake for 30 minutes or until the enter comes out clean.
- Once the cake comes out of the oven, let it cool for about 15minutes. Once it has, flip it out of the cake pan and slice each of them in half. Then wrap each one in plastic wrap while it is still warm and place it in the freezer. Let it sit in the freezer for about an hour, if not done the day before.
Lemon Cream
- Prepare the lemon cream now, or a day in advance. Put it in the fridge to set.1 Batch of Lemon Cream
Blueberry Jam
- Add in all the ingredients into a pot. Continue cooking it until it is bubbling and coats the back of a spoon. When it does, run your finger in a line on the back of the spoon, if it stays with the crisp line, it is done. If it doesn’t, it still needs time.450 Grams Frozen Blueberries, 200 Grams Sugar, 1/2 Lemon – Juiced
- Remove it from the heat, and pour it into a glass container. Put it in the fridge to cool.
Icing
- Place the room temperature butter and icing sugar into a bowl of a stand mixer. Using a paddle attachment, beat this mixture until it is light and fluffy.345 Grams Butter, 63 Grams Icing Sugar
- About halfway through, add in the lemon cream, lemon zest, vanilla, salt and half of the lemon juice. (Use the rest of the lemon juice to water it down if needed)6 Grams Lemon Cream, 3 Grams Lemon Zest, 4-6 Grams Lemon Juice, 3 Grams Vanilla, 1 Pinch Salt
- Once it is fluffy and delicious, it is ready to use.
Assembly
- Remove the cakes from the freezer.
- On a cake stand (or turn table) place the first cake. It should be the bottom piece.
- Next add on some icing and create a little bit of a wall. The first layer will be blueberry jam. So add it to this layer. Put another layer of cake on top.
- Then add some icing and create a little bit of a wall. This layer will be filled with lemon cream. Then put another layer of cake on top.
- This is the final layer. It will be filled with blueberry jam. And the final cake on top.
- Once that is completed, it is time to crumb coat the cake. Taking a little bit of icing, coat it to seal in all the crumbs.
- Now transfer the cake to the freezer. This will lock everything in and hold the layers together. About 15 minutes should do it.
- Next take the remaining icing and swirl in 3/4 of the blueberry jam.120 Grams Blueberry Jam
- Remove the cake from the freezer. Now ice it with the blueberry jam icing. If you would like the jammy look that I have, take the 1/4 reserve amount of jam, and put it on your pallet knife as you are icing the cake. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
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