Lemon and Blueberry Bundt Cake (gluten-free)
- Margaret Pahos
- 6 hours ago
- 4 min read
A bright and moist gluten-free lemon blueberry cake with a soft, buttery crumb and a fresh citrus glaze. Simple to make, lasts for days, and is always a crowd-pleaser.
If you’re looking for the perfect gluten-free lemon and blueberry cake, this is it. Made with Greek yoghurt, fresh lemon zest, and juicy blueberries, this easy bundt cake bakes into a beautifully soft, buttery crumb that stays moist for days. The bright citrus flavour pairs perfectly with bursts of sweet berries, while the glossy lemon–vanilla glaze adds just the right amount of sweetness. Whether you’re baking for afternoon tea, a family celebration, or simply craving something fresh and comforting, this light and flavourful gluten-free yoghurt cake delivers every time. It’s simple to make, wonderfully fragrant, and guaranteed to become a favourite.
Watch How to Make It
Helpful Tips
Keep ingredients at room temperature: This helps the batter emulsify properly and creates a smoother, more even crumb.
Cream the butter and sugar well: A full 8–10 minutes adds essential air, giving the cake its soft, spongy rise.
Don’t thaw the blueberries: Frozen berries hold their shape, stay bright, and won’t bleed into the batter.
Toss blueberries in flour first: This prevents them from sinking and keeps the colour from streaking.
Rest the batter: A short 2–3 minute rest allows gluten-free flour to hydrate, improving texture and lift.
Use a ring tin for even baking: The centre heats quickly, ensuring the cake rises evenly and stays moist.
Don’t overmix after adding the flour: Gentle folding keeps the batter airy and stops the crumb from becoming dense.
Let it cool before glazing: A warm cake will melt the glaze; a cooled cake gives you beautiful drips.
Store covered in an airtight container: This cake stays moist and spongy for 2–3 days thanks to the yoghurt.
Substitutions & Variations
Swap blueberries for raspberries
Make it dairy-free with vegan butter + coconut yoghurt
Turn it into muffins or a loaf
FAQ
Can I use fresh blueberries?
Yes, absolutely. Fresh blueberries work beautifully. Just toss them lightly in a little gluten-free flour before adding them to the batter to stop them from sinking.
Can I bake this cake in a loaf tin?
Yes, you can, just note that this recipe makes a large cake. If using a loaf tin, I recommend halving the recipe so it fits properly and bakes evenly. Baking time will increase slightly, so keep an eye on it and check with a skewer.
Can I make this dairy-free?
Yes, very easily. Use a good-quality dairy-free butter and swap the Greek yoghurt for coconut yoghurt or a thick dairy-free yoghurt alternative. The cake will still be soft, moist, and delicious.
Can I freeze this cake?
Yes. Wrap the cake in baking paper, then tightly with cling wrap. Freeze slices (or the whole unglazed cake) for up to 2 months. Thaw at room temperature and add the glaze just before serving.
Lemon and Blueberry Bundt Cake (Gluten-Free)
INGREDIENTS
Cake:
250 g softened butter at room temperature + extra to grease the tin
250 g caster sugar
2 tablespoons finely grated lemon rind (zest of a whole lemon)
2 tablespoons lemon juice
1 teaspoon vanilla extract or bean paste
4 x 70g 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)
*I used White Wings Self Raising Flour
Lemon–Vanilla Glaze:
30 ml lemon juice
150 g icing sugar, sifted
½ teaspoon vanilla bean paste
2 tablespoons finely grated lemon rind
2 teaspoons caster sugar
INSTRUCTIONS
1. Prepare the tin
Preheat the oven to 170°C fan forced. Lightly grease a 25-27 cm ring pan with olive oil or butter, then dust with gf flour.
2. Cream the butter and sugar
Using an electric mixer, beat the butter and caster sugar for 10 minutes or until pale and creamy. Add the lemon rind and vanilla extract.
3. Add the eggs and lemon
Add the eggs and lemon and beat until the mixture is smooth.
4. Prepare the blueberries
Toss the frozen blueberries in the gluten-free flour until coated.
5. Fold in the dry ingredients and yoghurt
Remove the bowl from the mixer. Gently fold in the remaining self-raising flour, the Greek yoghurt, and finally the floured blueberries. Mix lightly to keep the batter airy.
6. Rest the batter
Let the batter sit for 2-3 minutes to allow the gluten-free flour to hydrate. This improves the texture and helps the cake rise evenly.
7. Bake the cake
Spoon the batter into the prepared tin and level the top. Bake for approximately 50-60 minutes, then check with a skewer.If needed, bake for an additional 5 minutes until the skewer comes out clean.
8. Cool slightly
Leave the cake in the tin for 15 minutes before turning it out onto a wire rack set over a tray.
9. For the Lemon-Vanilla Glaze
In a small bowl, whisk together the lemon juice, icing sugar, and vanilla bean paste until smooth, glossy, and thick enough to slowly run off a spoon. Adjust the icing sugar if needed to reach a firmer consistency. Pour or spoon the glaze over your cooled cake, allowing it to naturally drip down the sides.
Make Lemon Zest Sugar
Rub finely grated lemon zest into caster sugar with your fingertips until the sugar is fragrant and lightly yellow, then sprinkle over the cake as a garnish. Serve and enjoy.
Have you tried this recipe?
Please leave me a rating or share it with me at @CreateCookShare
Margaret Pahos @CreateCookShare
