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gluten-free lemon blueberry bundt cake - featured image

Gluten-Free Lemon Blueberry Bundt Cake

  • Author: Olivia
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

A simple, budget-friendly 5-ingredient gluten-free Bundt cake that is moist, tender, and kid-approved. Perfect for last-minute desserts or family gatherings.

Ingredients

Scale
  • 2 cups (240g) 1-to-1 Gluten-Free Baking Flour (with xanthan gum)
  • 1 cup (200g) Granulated Sugar
  • 1/2 cup (115g) Unsalted Butter, softened
  • 3 large Eggs, room temperature
  • 2 medium Fresh Lemons (zest and juice)
  • 1 cup (150g) Blueberries (fresh or frozen)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Gluten-Free Flour (for tossing blueberries)
  • 1/2 cup (60g) Confectioners’ Sugar (for glaze, optional)
  • 1–2 tablespoons Lemon Juice (for glaze, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 9-cup Bundt pan using baking spray with flour or butter and flour.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes with an electric mixer).
  4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest. Scrape down the sides of the bowl.
  5. Add half of the dry ingredients to the butter mixture, mixing on low speed. Add the lemon juice, followed by the remaining dry ingredients. Mix just until combined; do not overmix.
  6. Toss the blueberries in a tablespoon of gluten-free flour to prevent sinking. Gently fold them into the batter.
  7. Pour batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if browning too quickly.
  8. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
  9. Optional: Mix confectioners’ sugar with lemon juice to create a glaze. Drizzle over the cooled cake and let set for 10 minutes before slicing.

Notes

Ensure ingredients are at room temperature for best texture. Do not overmix the batter to avoid a dense cake. Tossing blueberries in flour prevents them from sinking. The cake tastes better the next day as flavors meld. Can be frozen for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of the
  • Calories: 220
  • Sugar: 20
  • Sodium: 150
  • Fat: 8
  • Saturated Fat: 5
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 3

Keywords: gluten-free, lemon blueberry, bundt cake, budget-friendly, family dessert, easy baking, kid-approved

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Find it online: https://tableanddinner.com/gluten-free-lemon-blueberry-bundt-cake-5-ingredient-budget-family-treat/