Overview

This cake is light, soft, and full of lemon and berry taste. It uses gluten free flour so more people can eat it. I link a fun take on blueberry lemon treats for more ideas: blueberry lemon cheesecake puppy chow.

why make this recipe

You can make this cake for a week night or for a small party. It looks bright and it tastes fresh. The cake uses simple steps and easy foods. If you like easy lemon and berry sweets, see a related simple lemon cheesecake idea here: simple blueberry lemon cheesecake.

how to make Gluten Free Lemon Cake with Blueberry Filling

I give clear steps below. Read each step and work slow. Use a large bowl and a whisk. If you want small snack ideas with the same taste, check this for more ideas: easy blueberry cheesecake bites.

Ingredients :

2 cups gluten free all purpose flour blend (280 g)
2 teaspoons baking powder
3/4 tsp xanthan gum
1/2 teaspoon salt
4 large eggs, room temperature
1 cup granulated white sugar (200g)
2 tbsp lemon zest
3/4 cup milk (160ml)
1/4 cup salted or unsalted butter (56g)
2 tsps vanilla extract
3 cups fresh or frozen blueberries – don’t thaw (300g)
2 tbsp granulated white sugar (24g)
2 tbsp lemon juice
1 tsp vanilla extract
1 tbsp cornstarch + 1 tbsp water
1 cup mascarpone cheese, cold (240g)
3/4 cup granulated white sugar (150g)
1 cup heavy cream, cold (240ml)
1 tsp vanilla extract

Directions :

Prep: Preheat oven to 350°F/175°C. Grease and line the bottoms of three 8 inch round cake pans. Set aside.
Dry Ingredients: Whisk and sift the flour, xanthan gum, baking powder and salt in a large bowl. Set aside.
Heat Milk: In a small pot, warm the butter and milk over medium heat. Warm until the milk is just about to boil and the butter has melted. Add the vanilla extract and lemon juice. Set aside.
Eggs + Sugar: Add the eggs and sugar to a large bowl. Beat on high speed about 3–5 minutes until the mix is pale, thick, and glossy and has grown in size.
Fold Flour: In three turns, add the flour mix to the egg mix. Use a wooden spoon or spatula to fold in. Move slow and do not over mix. The batter should be thick and airy.
Add Remaining Wet Ingredients: Add the warmed milk mix and lemon zest. Mix gently until smooth and just combined.
Divide: Pour the batter into the three pans. Each pan should hold about 200g of batter. Drop the tins once on the counter to let out air bubbles.
Bake: Put in the oven center and bake 18–20 minutes. Check with a toothpick. If it comes out clean with a few crumbs, it is done.
Cool: Let cool in the pan 5 minutes then flip onto a rack. Cool fully before you frost.
Make Filling: Add berries, 2 tbsp sugar, lemon juice and 1 tsp vanilla to a small pot. Bring to a boil then lower to a simmer. Let simmer 5–10 minutes until the berries break down. Taste and add more sugar if you need.
Thicken Filling: Mix 1 tbsp cornstarch and 1 tbsp water in a small bowl. Stir into the pot. Cook 1 more minute until thick. Remove from heat and cool fully.
Make Frosting: Add mascarpone and 3/4 cup sugar to a mixer bowl. Beat 1–2 minutes until thick and creamy and the sugar mostly dissolves. Add vanilla and cold cream. Beat 1–3 minutes until smooth and airy. Do not mix too long or it may split.
Assemble: Place one cake layer on a plate. Spread a thin layer of frosting on top. Pipe a small border around the edge to hold the filling.
Add Filling: Put about 1/3 cup filling inside the border. Do not overfill or it will spill. Add the next cake layer and repeat.
Optional Crumb Coat: Spread a thin coat of frosting over the whole cake and chill 10–15 minutes. This cuts crumbs in the final layer.
Finish: Mix a few spoonfuls of filling into the frosting bowl for a pink tint. Frost the outside of the cake and add any small bells as you like. Enjoy.

how to serve Gluten Free Lemon Cake with Blueberry Filling

Cut the cake with a sharp knife. Serve a slice with a cup of tea or coffee. You can add a few fresh berries on top for look and taste. For more lemon berry bar ideas, you may like this link: lemon blueberry cheesecake bars.

how to store Gluten Free Lemon Cake with Blueberry Filling

Cover the cake with plastic wrap or put it in a cake box. Keep in the fridge for up to 3 days. If you cut slices, wrap each slice and freeze for up to 1 month. Thaw in the fridge before you eat.

tips to make Gluten Free Lemon Cake with Blueberry Filling

Use room temp eggs for a light cake.
Warm the milk mix but do not boil it.
Fold the flour in slow to keep air in the mix.
Use frozen berries straight from the bag. They hold shape well.
Chill the frosting if it gets too soft. You can try a small snack version of the same taste here: lemon blueberry cheesecake bites.

variation (if any)

You can make a single layer cake by halfing the recipe. You can change the berries to raspberries. You can swap mascarpone for cream cheese if you want a tangy taste.

FAQs (minimum three FAQ)

Q: Can I use almond flour or another flour?
A: No. Use a gluten free all purpose blend. It gives the right texture.

Q: Can I use frozen berries?
A: Yes. Use them frozen. Do not thaw. They keep the filling from getting too wet.

Q: How do I keep the cake moist?
A: Do not over bake. Check at 18 minutes. Remove when a toothpick comes out with a few crumbs.

Q: Can I make this ahead?
A: Yes. Bake the layers a day ahead. Wrap them and keep in the fridge. Make the filling and frosting the day you serve.

Q: Can I use less sugar?
A: Yes. Taste the filling as you cook and add less sugar if you want.