This one-bowl gluten-free lemon blueberry cake comes together with a handful of pantry ingredients and a single mixing bowl. It bakes up tender and bright, dotted with juicy blueberries and plenty of lemon zest.

No specialty flours or long ingredient lists here—just a reliable, everyday cake that works for a weekend breakfast or a simple dessert.

What Makes This Lemon Blueberry Cake So Good

The cake stays light without any grittiness because I use a fine almond flour and a bit of cornstarch in place of wheat flour. The crumb comes out soft and even, and fresh lemon zest plus real lemon juice give it a clean, bright flavor that keeps the sweetness from feeling heavy.

Frozen blueberries work just as well as fresh, so this cake is reliable all year. And since the batter mixes in one bowl, cleanup is fast enough for a weekday bake.

Ingredients

1 ½ cups almond flour, finely ground: use blanched almond flour for a light crumb, not almond meal
¼ cup cornstarch: helps lighten the texture and keeps the cake from sinking
2 tsp baking powder: check the expiration date so the cake rises properly
¼ tsp fine sea salt
½ cup granulated sugar: regular white sugar, or see the sweetener swap below
2 large eggs, at room temperature: cold eggs can make the batter seize a bit
¼ cup neutral oil: vegetable, canola, or melted coconut oil work well
⅓ cup fresh lemon juice: from 2 to 3 lemons, plus the zest of 2 lemons for extra punch
1 tsp vanilla extract
1 cup blueberries, fresh or frozen: do not thaw frozen berries
1 tsp cornstarch, additional: for tossing with the blueberries

Variations / Substitutions

Sweetener: swap the granulated sugar with coconut sugar or a cup-for-cup granulated sweetener like monk fruit for a lower-sugar version.
Berries: raspberries or chopped strawberries work in place of blueberries; reduce the lemon juice by 1 tablespoon for sweeter fruit so the lemon does not overpower.
Lemon glaze: whisk ½ cup sifted powdered sugar with 1 to 2 tablespoons lemon juice until drizzly, then pour over the completely cooled cake.
Dairy-free: the cake is already dairy-free when made with oil, so no extra swap is needed.

If you have a bag of almond flour to use up, my Simple Almond Flour Chocolate Cake is another easy, one-bowl bake.

How to Make One-Bowl Gluten-Free Lemon Blueberry Cake

Step 1: Combine the Dry Base

Preheat the oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment paper so the ends overhang for easy lifting. In a large mixing bowl, whisk together the 1 ½ cups almond flour, ¼ cup cornstarch, 2 teaspoons baking powder, and ¼ teaspoon salt until no lumps of almond flour remain.

The mixture will look light and uniform, with a faint speckle from the salt and baking powder.

Step 2: Whisk the Wet Ingredients

Add the ½ cup sugar, 2 eggs, ¼ cup oil, ⅓ cup lemon juice, lemon zest from 2 lemons, and 1 teaspoon vanilla directly into the dry ingredients. Whisk everything together until the batter is smooth and the sugar begins to dissolve, about 1 minute.

The top will turn foamy and pale yellow, and you will catch a strong lemon scent right away.

Step 3: Fold in the Blueberries

In a small bowl, toss the 1 cup of blueberries with the remaining 1 teaspoon of cornstarch to coat them lightly. Scrape the coated berries and any loose cornstarch into the batter, then fold gently with a spatula for about 30 seconds, just until the berries are evenly distributed and no dry pockets remain.

The batter will look streaked with purple in spots, and you will see whole blueberries suspended throughout the bowl.

Step 4: Bake the Cake

Pour the batter into the prepared loaf pan and spread it evenly into the corners. Bake for 45 to 55 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it, not wet batter.

The top will crack slightly and turn a warm golden brown while the kitchen fills with a soft lemon-blueberry smell.

Step 5: Slice and Serve

Let the cake cool in the pan for 10 minutes, then use the parchment to lift it out and transfer it to a wire rack to cool completely. Once cool, slice with a serrated knife and serve; the crumb is tender and dotted with purple-blue berries.

A Few Notes Before You Start

Tossing the blueberries in a little cornstarch keeps most of them from sinking to the bottom of the loaf.
If your almond flour comes straight from the fridge, let it come to room temperature before mixing so it incorporates more easily into the batter.
Ovens vary a fair amount, so check the cake at the 40-minute mark. A dark metal loaf pan may shave 5 to 10 minutes off the bake time.
For a brighter finish, grate the lemon zest directly over the bowl so the aromatic oils land right in the batter instead of on the cutting board.

Bake times by pan type:

Pan shape and size	Bake time at 350°F
9×5-inch loaf pan	45 to 55 minutes
8-inch round cake pan	30 to 35 minutes
12-cup muffin tin	20 to 25 minutes

Storing Leftovers

Refrigerate: wrap the cooled cake tightly in plastic or store in an airtight container for up to 5 days.
Reheating: a single slice warmed for 15 to 20 seconds in the microwave brings back that just-baked softness.
Serve cold: the cake is sturdy enough to eat straight from the fridge, which makes it easy to pack for a snack or lunch.

What to Serve With One-Bowl Gluten-Free Lemon Blueberry Cake

A spoonful of thick Greek yogurt next to a slice turns it into a quick breakfast. For dessert, a dusting of powdered sugar or a thin lemon glaze highlights the citrus without extra work.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, and you do not need to thaw them. Toss them with cornstarch while still frozen and fold in gently. The bake time may increase by 3 to 5 minutes.

Why did my cake sink in the middle?

The most common reason is underbaking. Check the toothpick in the very center, and make sure it comes out with only a few moist crumbs. Opening the oven door too early can also cause sinking.

Can I make this nut-free?

You can, but the texture will shift. Swap the almond flour with 1 ½ cups of a good 1-to-1 gluten-free all-purpose flour blend. The cake will be a little less moist and the crumb slightly more open, so check it at the early end of the bake time.

Can I bake this as muffins?

Absolutely. Divide the batter among 10 to 12 lined muffin cups and bake at 350°F for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.