Lemon and Blueberry Bundt Cake (gluten-free)
Updated: 11 hours ago
This Lemon and Blueberry Bundt Cake is a beautifully soft, buttery gluten-free cake filled with juicy blueberries and fresh lemon zest, finished with a glossy lemon-vanilla glaze. Perfect for afternoon tea or sharing with family and friends.
About This Lemon and Blueberry Bundt Cake
There's something lovely about the combination of lemon and blueberries in a cake. The fresh lemon zest brings a bright citrus flavour, while the blueberries add little bursts of sweetness throughout the soft, buttery crumb.
Greek yoghurt gives this gluten-free Bundt cake its beautiful moist texture, and the lemon-vanilla glaze adds just enough sweetness without overpowering the fruit. I like to finish it with lemon zest rubbed into sugar, which brings another layer of fresh lemon flavour.
It's the kind of cake I love making for afternoon tea, family gatherings or when friends come over for coffee. Simple ingredients, a lovely golden crumb and a beautiful finish without needing any elaborate decorating.
Watch How to Make Lemon and Blueberry Bundt Cake
Helpful Tips
Preparing the Bundt Tin.
Thoroughly grease every groove of your Bundt tin with butter or oil, then dust lightly with gluten-free flour. This helps prevent the cake from sticking and ensures it releases cleanly, keeping its beautiful shape.
Using Fresh or Frozen Blueberries.
Both fresh and frozen blueberries work beautifully. If using frozen blueberries, don't thaw them before adding to the batter. Lightly coating the berries in gluten-free flour helps distribute them throughout the cake and reduces sinking.
Choosing the Gluten-Free Flour.
I use White Wings Gluten-Free Self-Raising Flour for this recipe. Different gluten-free flour blends absorb moisture differently and may produce a slightly different texture.
Getting a Soft, Light Crumb.
Creaming the butter and sugar thoroughly helps incorporate air into the mixture. Allowing the batter to rest for 20 minutes also gives the gluten-free flour time to absorb moisture. Avoid overmixing once the flour has been added.
Dairy-Free Variation (Not Tested).
I haven't personally tested a dairy-free version of this cake. If you'd like to experiment, you could try replacing the butter with a dairy-free baking butter and the Greek yoghurt with a thick coconut or plant-based yoghurt.
Using a Different Cake Tin.
This recipe has been developed for a 25–27 cm Bundt or ring tin. If you'd like to experiment with a loaf tin, consider halving the mixture to avoid overfilling. I haven't tested this variation, so the baking time and final texture may differ.
Storage and Freezing.
Store the cake in an airtight container in a cool place for up to 2 days, or refrigerate if the weather is warm. For longer storage, wrap individual slices or the whole unglazed cake well and freeze for up to 2 months. Thaw at room temperature and add the glaze before serving if freezing the cake whole.
More Gluten-Free Desserts to Try
Lemon and Blueberry Bundt Cake (Gluten-Free)
Serves: 8
Prep Time: 25 minutes
Cook Time: 50 minutes
Batter Resting Time: 20 minutes
Total Time: Approximately 1 hour 35 minutes
Recipe Cuisine: Modern Australian
Cake Tin: 25 cm Bundt
INGREDIENTS
Cake
250 g butter, softened to room temperature, plus extra for greasing
250 g caster sugar
2 tablespoons finely grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract or vanilla bean paste
4 × 70 g free-range eggs, at room temperature
250 g Greek yoghurt
300 g gluten-free self-raising flour, plus extra for coating the blueberries
250 g frozen blueberries (do not thaw)
Lemon–Vanilla Glaze
30 ml lemon juice
150 g icing sugar, sifted
½ teaspoon vanilla bean paste
Lemon Zest Sugar
2 tablespoons finely grated lemon zest
2 teaspoons caster sugar
Flour Note
I use White Wings Gluten-Free Self-Raising Flour for this recipe. Other gluten-free flour blends may produce slightly different results.
INSTRUCTIONS
1. Prepare the Tin
Preheat the oven to 170°C fan-forced. Thoroughly grease a 25–27 cm Bundt or ring tin with butter or olive oil, ensuring all the grooves are coated, then lightly dust with gluten-free flour.
2. Cream the Butter and Sugar
Using an electric mixer, beat the softened butter and caster sugar for 10 minutes, until pale and creamy. Add the lemon zest and vanilla extract or bean paste, and combine.
3. Add the Eggs and Lemon
Add the eggs and lemon juice, beating until the mixture is smooth.
4. Prepare the Blueberries
Toss the frozen blueberries in a little extra gluten-free flour until lightly coated. Keep them frozen until ready to add to the batter.
5. Fold in the Flour and Yoghurt
Remove the bowl from the mixer. Gently fold in the gluten-free self-raising flour and Greek yoghurt, followed by the floured blueberries. Mix lightly until combined, taking care not to overmix.
6. Rest the Batter
Allow the batter to rest for 20 minutes so the gluten-free flour can absorb the moisture.
7. Bake the Cake
Spoon the batter into the prepared Bundt tin and level the surface.
Bake for 50 minutes, then check with a skewer. If needed, continue baking for another 5 minutes, or until a skewer inserted into the cake comes out clean.
8. Cool the Cake
Leave the cake in the tin for 15 minutes before carefully turning it out onto a wire rack positioned over a tray. Allow to cool completely before glazing.
9. Make the Lemon–Vanilla Glaze
In a small bowl, whisk together the lemon juice, sifted icing sugar and vanilla bean paste until smooth and glossy.
The glaze should be thick enough to slowly run off a spoon. Add a little extra icing sugar if a firmer consistency is needed.
Pour or spoon the glaze over the cooled cake, allowing it to drip naturally down the sides.
10. Make the Lemon Zest Sugar
Rub the finely grated lemon zest into the caster sugar with your fingertips until fragrant and lightly yellow.
Sprinkle over the glazed cake, then slice and serve.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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