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Gluten-Free Lemon Blueberry Bundt Cake

A close-up of a slice of moist Gluten-Free Lemon Blueberry Bundt Cake drizzled with lemon glaze.
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A moist, flavorful gluten-free Bundt cake featuring fresh lemon zest and juicy blueberries, topped with a simple lemon glaze.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan with gluten-free flour or use baking spray designed for baking.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
  5. Alternate adding the dry ingredient mixture and the sour cream (or yogurt) to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined after each addition. Do not overmix.
  6. Gently fold in the blueberries using a spatula.
  7. Pour the batter evenly into the prepared Bundt pan.
  8. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  11. To make the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, if you prefer a thinner consistency.
  12. Drizzle the glaze over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • If using frozen blueberries, do not rinse them before folding them into the batter.
  • For best results with gluten-free flour, measure the flour by spooning it into the measuring cup and leveling it off.
  • You can substitute almond flour for the gluten-free blend, but you may need to adjust the liquid slightly.

Nutrition

Find it online: https://kitchnkudos.com/gluten-free-lemon-blueberry-bundt-cake/