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Glazed Blueberry Lemon Cake 2 - Olivia Adriance
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GLUTEN-FREE GLAZED LEMON BLUEBERRY CAKE

This gluten-free and dairy-free lemon blueberry cake combines fresh citrus, juicy blueberries, and maple syrup with a fresh, creamy coconut glaze.
Prep Time20 minutes
Cook Time40 minutes
Total Time57 minutes
Course: Breads, Breakfast, Cakes, Snacks
Cuisine: American
Keyword: Blueberry lemon cake, Blueberry recipes, Gluten-free cakes, Lemon recipes
Servings: 9 slices
Author: Olivia Adriance

Ingredients

For the Cake:

  • 1 ½ cups gluten-free all-purpose flour (I used King Arthur Measure for Measure)
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 eggs, at room temperature
  • ⅔ cup maple syrup
  • ⅓ cup coconut oil, melted
  • ½ cup unsweetened almond milk, at room temperature
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest (about 2 lemons)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup blueberries (fresh or frozen0

For the Glaze:

  • ½ cup coconut cream
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1-2 tablespoons blueberry syrup or jam, depending on desired color
  • 1 ½ teaspoons arrowroot powder dissolved in 1 tablespoon of water

Instructions

Make the Cake:

  • Preheat the oven to 350°F. Grease and line an 8x8-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. Stir in the blueberries.
  • 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.

Glaze & Chill:

  • 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!

Notes

Note: I haven't used any almond flour substitutes or egg substitutes.
Storage: Leftover cake should be stored in an airtight container at room temperature for up to 3 days, or kept in the refrigerator for up to a week. 

Nutrition

Calories: 327kcal | Carbohydrates: 39g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 359mg | Potassium: 152mg | Fiber: 4g | Sugar: 20g | Vitamin A: 89IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 2mg