Juicy blueberries with refreshing lemon… this Gluten Free Blueberry Lemon Bundt Cake is light and summery, and big on lemon flavor (without artificial extracts)! It’s completely dairy-free. This is the perfect dessert for Easter or to usher in spring!
Every year around this time I find myself creating another new cake recipe; last year I created my Gluten Free Cinnamon Streusel Coffee Cake. Maybe it’s because my birthday is right around the corner? Or it’s because I’m anxious to usher in spring and be gone with all of the snow? I don’t know, but I will tell you this:
No one is complaining about having to eat cake. 🙂 Including me. Not that I need to be eating tons of cake right now, but seriously… cake makes everything better!
And this cake? Well, you need to make it. Like, now.
If you’ve never made a bundt cake before, let this recipe be your excuse to buy a bundt cake pan and give it a whirl. I actually prefer making bundt cakes to regular cakes. Why? They are so easy to decorate (I’m an awful layer cake decorator… seriously). You spread the glaze on top of a bundt cake and it literally drips down all its beautiful crevasses. It’s hard to mess up the glaze on a bundt cake. My 8 year old could do it and it would still look amazing!
Also, you don’t have to worry about splitting the cake batter up between two different cake pans with a bundt cake, unlike a layer cake. With a bundt cake you make your batter, pour it into the bundt cake pan, then bake it. There’s no cutting layers, etc. What you see is what you get. It’s really simple (and this mom is all about simple these days!).
This Gluten-Free Blueberry Lemon Bundt Cake is similar to a pound cake, without being as heavy or as dense. It has a tighter crumb than a layer cake, yet is still tender and moist. It will be moist even 2-3 days after you make it. It’s by far, one of my favorite cakes (I heart lemon). Perfect for anyone who is a lemon lover.
Make sure you spray your bundt cake pan well with oil (I use an oil mister similar to this one), and then dust well with millet flour. I actually pour more flour into the pan than what I need, but after I make sure the inside of the pan is completely dusted (including the middle area), I invert the pan upside down over my sink and gently tap it to eliminate any excess flour.
Before oiling/dusting with flour:
After oiling/dusting with flour:
Pour the batter into the bundt cake pan, and use a spatula to evenly spread the batter.
When the bundt cake is done, pull it out of the oven and let it sit for 10 minutes before removing the cake from the pan. As long as you oiled/dusted the pan well, the cake should pop right out.
Once the cake is removed from the bundt pan, and while it’s still warm, it’s brushed with a syrup of organic cane sugar, water, and lemon juice. This syrup sinks into the cake and permeates it with intense lemon flavor.
This is what the bundt cake looks like right out of the pan:
This is the cake after it is brushed with the syrup. You can see it’s glossy and shiny now:
Some of the syrup will drip off as you brush it on, but try to take your time so a good majority of the syrup sinks into the cake.
Now let the cake fully cool (about 1-2 hours). When it’s cool, make the tart lemon glaze and spread it on top of the cake. The glaze will naturally drip down all of the cracks of the bundt cake, which makes it so pretty and unique.
This cake is definitely a show stopper. A lovely dessert for Easter or spring. I actually think it tastes best the second day, because the syrup has even more of a chance to sink into the cake. My mouth might actually be watering right now thinking about it. I just ate the last piece of this cake, but I could easily eat more!
Gluten Free Blueberry Lemon Bundt Cake
Juicy blueberries with refreshing lemon… this Gluten Free Blueberry Lemon Bundt Cake is light and summery, and big on lemon flavor (without artificial extracts)!
For the Bundt cake:
- 1 cup canned coconut milk
- 2 tablespoons lemon juice, fresh squeezed
- 2 tablespoons lemon zest, packed (
- 1 cup palm shortening
- ¼ cup vegan butter (or ghee
- 2 cups organic cane sugar
- 3 large eggs
- 1 cup millet flour
- 1 cup tapioca starch
- ½ cup sorghum flour
- ½ cup brown rice flour
- 1 ½ teaspoons xanthan gum
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 2 cups blueberries (fresh, not frozen – see recipe notes)
For the syrup:
- ⅓ cup water
- ⅓ cup organic cane sugar
- 2 tablespoons lemon juice, fresh squeezed
For the glaze:
- 1 ½ cups organic powdered sugar
- 2 tablespoons lemon juice, fresh squeezed
- ½ teaspoon lemon zest, packed
- Preheat oven to 325 degrees (F).
- Generously spray a 10-inch Bundt pan with cooking spray (I use a similar oil spritzer to this one filled with olive oil) and then dust the inside of the pan with millet flour.
- In a small mixing bowl, combine the canned coconut milk, lemon juice, and the lemon zest. Set aside.
- In the bowl of an electric mixer, cream together the palm shortening, vegan butter, and cane sugar until fluffy, about 3-4 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula as needed.
- Add the eggs, one at a time, and beat well after each addition.
- In a large mixing bowl, sift together the millet flour, tapioca starch, sorghum flour, brown rice flour, xanthan gum, sea salt, and baking soda.
- Now add about a fourth of the dry ingredients and a fourth of the wet ingredients into the bowl of the electric mixer. Mix well and scrape down the sides of the bowl with a spatula as needed. Keep repeating this step until all of the wet and dry ingredients are incorporated.
- Wash the blueberries and while they are damp, mix in the 2 teaspoons of millet flour (this will ensure they won’t sink to the bottom of the batter). Fold the blueberries into the cake batter.
- Carefully pour the cake batter into the prepared bundt pan. Use a spatula to evenly spread the batter.
- Bake for 60-70 minutes. It can be hard to tell when this cake is done, so here’s a few tips: a). A bundt cake is deep, so in lieu of using a toothpick to see if it comes out clean, use a gluten-free spaghetti noodle, or anything skinny (as skinny as a toothpick) and long will work. b). When in doubt, a bundt cake should be finished baking when it reaches an internal temperature of 210 degrees (F).
- Let the cake rest in the pan for 10 minutes, and while it's resting, make the syrup by combining the water, sugar, and lemon juice in a small pan. Heat the mixture until boiling, and then remove from heat.
- Carefully invert the cake onto a cooling rack and pop the cake out of the pan. Place the cooling rack on a large baking sheet lined with parchment paper or foil (to catch the run off from the syrup and glaze). Brush the cake with the syrup. Some of the syrup will run off, but take your time to ensure the bulk of it sinks into the cake.
- Let the cake completely cool (about 1-2 hours).
- Make your glaze, and then top the bundt cake with it. The glaze will naturally drip down all the crevasses of the bundt cake (making it beautiful and unique!).
You’ll need about 4-5 large lemons for this recipe, or 6-7 small.
Make sure all ingredients are at room temperature.
I don’t recommend using frozen blueberries in this recipe for 2 reasons:
1. This is a beautiful cake. Frozen blueberries will turn the cake batter blue and it just won’t look as nice (but if that doesn’t bother you, read point #2).
2. Frozen fruit never bakes well in cake. Some of you might disagree with me on this, but I’ve never had success with it. If you must use frozen blueberries, thaw them first, then discard the juice before folding the blueberries into the batter.
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This looks amazing! Have you tried this without eggs per chance? I was going to try with Aquafab but thought I’d check! Thx!
No, I have not tried making it egg free. I think aquafaba just might be worth experimenting with though?? If you do try it, would you please come back and share your results? Thanks!
My first question when reading your recipe was would aquafaba or flax egg work….
Hmm… I think flax is a definite no. As for aquafaba, I’m not sure. You might have to experiment!
This looks great! Can I substitute the Coconut Milk (Allergy) for Rice Milk? I know it’s no where near the fat content… Also, instead of Millet Flour, have you tried an All-Purpose Gluten Free Flour? I make my own out of white rice flour, potato starch, tapioca flour, xanthan gum, and salt. As a busy mom, it’s hard to keep separate flours around the house and use them all up before they go bad. What are your thoughts on the substitutions? PS — THANK YOU for the “Eating GF in AK” segment… I hadn’t thought of some of those places!
You’re correct, rice milk does not have nearly the fat content coconut milk does, which is why I use it. If you were to try to substitute rice milk, I would only use 3/4 cup (rice milk is MUCH thinner/runnier than coconut milk, so you have to compensate for that), and add an extra 2 teaspoons of fat (palm shortening, vegan butter, etc). I can’t tell you for sure if it will work, as I haven’t tried it myself, but if I were to try it, that’s what I’d do.
I don’t like GF all-purpose blends; I find them too high in starch and empty carbs. Baking the way I do with individual flours, gives me more control over the nutritional aspects of the recipe. You can try your blend, but this recipe was written and tested specifically with the flours listed. You might just have to give it a go and see what happens!
You’re very welcome!! I’m so happy you found it helpful!
You’ve inspired me to get a bundt pan! I’m also terribly at decorating and I’ve never thought about the ease and prettiness of a bundt. Your cake looks so moist and perfect!
Ha ha ha!! Right? Bundt pans make it so easy! 😉 Thank you so much!
Palm shortening is detrimental to the environment. I wonder if it would still be good with coconut oil?
It would probably be fine with coconut oil, however, palm shortening is more structured (it’s thicker) than coconut oil. The cake would not rise as high or be as fluffy. I know this because I’ve swapped them out for each other in other cake recipes. The fluffiness of the cake isn’t as good as it is with palm shortening.
Charlotte Moore says
This sure does look good. The GF folks would sure like this I think. Nice that it is DF also.
Thank you so much, Charlotte!
Amy @ Little Dairy on the Prairie says
Lemons and blueberries are one of my favorite combo’s! This would be perfect for Easter!
Mine too, Amy!
Has anyone tried subbing coconut sugar for palm sugar?
I haven’t tried coconut sugar in this specific recipe. Coconut sugar tastes a little caramel-like. I’m not sure how it would do with the lemon? It would also turn the cake a darker color (it wouldn’t look as pretty, but that might not bother you?).
Patricia @ Grab a Plate says
This is the perfect cake to welcome spring! Love all those blueberries combined with that lovely lemon!
Thanks Patricia! 😉
What a gorgeous cake! I love the lemon blueberry combo, and you’ve convinced me to get my bundt pan out and get baking! 🙂
Thanks Dee! Yes, bundt cakes are so simple. Love the ease of them!
Erin @ Texanerin Baking says
I have that exact pan and love it! And I much prefer bundt cakes, too. So much less fussy! Love what you came up with this year. 🙂
Right?! They are so simple! Thanks, Erin. 😉
[email protected] says
Such a *perfect* looking cake with the best combination of flavors!!
Thanks, Cathy! Wish I could share a slice with you!
This was so delicious!!! My entire family loved it. We have enjoyed several of the recipes on here. Thank you for sharing
Hi Patty! This makes me so happy! I’m thrilled all of you enjoyed it! 😉
Jelina Roy says
Looks very Delicious, I have never eaten lemon cake before, wish i could make it but I am a very bad cook 😛
I’m so glad to have a GF version of a blueberry/lemon pound cake I used to make years ago. I probably would have figured it out one day, but you did it for me! Thank you! I will be making my version of this vegan, however.
Just a tip on the lemon glaze that I used to do when I made the gluten version. After I put it on the plate to cool, I used a toothpick to poke holes for the glaze to drain into. I worked great and did not at all deter from the beauty of the cake.
I love this juicy blueberries with lemon. Even more that it is completely free from dairy. Thank you for sharing such a mouth-watering dessert with us Megan.
Hi Megan, I actually like strawberry a lot. I haven’t tasted blueberries before, but I wouldn’t mind taking to it if it tastes better than strawberry. Even with this, I know this recipe will almost convince me to try this out.
This cake looks amazing! I love the combination of lemon and blueberries. I need to try this recipe. Your photography is beautiful, as always, Megan! 🙂
Thank you so much, Angela! 🙂 I appreciate that!
Challenge! Come up with a muffin recipe that is dairy, egg, and gluten free, and hopefully fluffy. All the so called egg substitutes do not work well. Preferably chocolate. Haha Tnanks
Have you ever used fresh blueberries that have been previously frozen?
Not in this recipe, only because frozen berries carry too much moisture. The moisture leaks out into the cake batter instead of staying in the blueberry, turning the cake blue.
Made the cake, smells amazing, but having trouble with the glaze!!! Is there an ingredient missing?? Just powdered sugar with a little lemon juice and zest didn’t make a liquid, it’s still mostly solid. Thanks for the recipe!
Did you use 2 tablespoons of the lemon juice in the glaze? I wonder if it’s actually the powdered sugar you’re using. I use organic powdered sugar that has tapioca starch in it vs. corn starch. Tapioca starch absorbs liquid differently that corn starch. It could be that your powdered sugar just requires more liquid. You could thin it out with a bit more water. More lemon juice may make it too tangy.
I might make this for Easter, looks so pretty and nice, just wondering, why does it say we need 6-7 lemons? I only see a few tablespoons of juice needed with some zest. Just wanted to make sure I wasn’t missing anything. Thanks!!
You need 6 tablespoons of the juice, and lots more zest. It’s the zest that will require more lemons that 1-2.