This gluten-free lemon blueberry cake is moist, gluten and dairy-free, naturally sweetened, and topped with a bright lemon-blueberry glaze.

This Gluten-Free Glazed Lemon Blueberry Cake is bursting with juicy blueberries, while the zesty, bright lemon glaze adds a good zing to really bring it to life. 

Gluten-free and dairy-free baking can feel intimidating, but I’ve tested this recipe extensively and can confidently say that if you follow the instructions, it will turn out beautifully.

 Just be prepared because your family and friends will be asking for the recipe! I personally received countless compliments when I brought this cake to a gathering. I’m excited for you to give it a try. Enjoy!

Key Ingredients for Gluten-Free Glazed Lemon Blueberry Cake

It may look like a lengthy list, but most of them are typical gluten-free baking items that you likely already have on hand:

• Gluten-Free All-Purpose Flour: I suggest using a gluten-free all-purpose flour such as the  Measure for Measure flour from @kingarthurbaking. 
• Almond Flour: This adds a nice nuttiness and a delicate texture.
• Eggs: A core component of most cake recipes and they’re not neglected here!
• Maple Syrup: Adds a caramel-like taste that complements the lemon flavor. 

• Coconut Oil: Choose refined coconut oil for a neutral taste, or unrefined for a coconutty flavor. 
• Almond Milk: Any type of unsweetened nut milk will do. 
• Lemons: You’ll need both the juice and zest from two large lemons.
• Extracts: The combination of vanilla and almond extract is absolute perfection. If you only have vanilla extract, that will work just fine! 
• Blueberries: If it’s blueberry season, go ahead and use fresh blueberries. Frozen blueberries will work just as well.

• Coconut Cream: For the glaze, you’ll want to scoop the solid layer off the top of a chilled can of full-fat coconut milk.
• Blueberry Syrup or Jam: When making the glaze, feel free to add more or less of blueberry syrup or store-bought jam to get the desired color. 
• Arrowroot Powder: This helps thicken the glaze, so you get a beautiful drip down the sides of the cake. 

Step-By-Step Instructions for Gluten-Free Lemon Blueberry Cake 

Let’s get started by making the cake. Go ahead and preheat the oven to 350°F. Grease and line an 8×8-inch cake pan with parchment paper.

In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.

In a separate large bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, lemon juice, lemon zest, vanilla extract, and almond extract.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined, being careful not to overmix. Fold or stir in the blueberries using a spatula.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 5 to 10 minutes while you prepare the glaze.

Next, move on to the glaze. In a small saucepan over low heat, combine the coconut cream, maple syrup, lemon juice, vanilla extract, blueberry syrup or jam, and salt. Bring just to a simmer.

In a separate small bowl, dissolve the arrowroot powder in 1 1/2 teaspoons of water.

Whisk the arrowroot mixture into the coconut cream mixture and continue stirring for 1 to 2 minutes until the glaze thickens slightly. Be careful not to overheat, as arrowroot loses its thickening ability at high temperatures.

Remove from the heat and pour over the slightly cooled cake. Refrigerate for about 15 minutes to allow the glaze to set. Slice and enjoy!

More Snacky Cake Recipes: 

• Cranberry Almond Cake (Gluten-Free, Dairy-Free, Refined Sugar-Free)
• Gluten-Free Strawberry Almond Cake
• Gluten-Free Cinnamon Swirl Coffee Cake 
• Healthier Carrot Cake (Gluten-Free, Dairy-Free, Refined Sugar-Free)