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Gluten Free Lemon Blueberry Cake

One-Bowl Gluten-Free Lemon Blueberry Cake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups almond flour, finely ground
  • ¼ cup cornstarch
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • ¼ cup neutral oil
  • ⅓ cup fresh lemon juice
  • Zest of 2 lemons
  • 1 tsp vanilla extract
  • 1 cup blueberries, fresh or frozen
  • 1 tsp cornstarch, additional

Method
 

  1. Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment. Whisk the almond flour, ¼ cup cornstarch, baking powder, and salt in a large bowl until smooth.
  2. Add the sugar, eggs, oil, lemon juice, lemon zest, and vanilla to the dry mixture and whisk for about 1 minute until the batter is smooth.
  3. Toss the blueberries with the remaining 1 teaspoon of cornstarch, then fold them into the batter gently for about 30 seconds.
  4. Scrape the batter into the prepared pan and bake for 45 to 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Cool in the pan for 10 minutes, then lift out and cool completely on a rack. Slice and serve.

Notes

The cake tastes even better the next day after the lemon and blueberry flavors settle. Give yourself enough time to let it cool completely before slicing, or the crumb may tear.