Gluten Free Lemon Blueberry Bundt Cake

I have been wanting to make a blueberry lemon dessert for quite some time now, and I’ve finally come up with the perfect bundt cake! With William’s first birthday party this past weekend, I decide to give it a try and it turned out AMAZING! . The only issue I had with this cake was removing it from the pan… it’s been a loong time since I’ve made a bundt cake and I totally forgot to flour my pan after greasing it. Ugh. Nothing tons of lemon glaze cant fix, ha!





It’s also entirely possible that only 2/3 of it made it to the actual party… we obviously had to sample it for quality control measures. Using fresh blueberries and lemons adds so much to the flavor, so I highly recommend going that route if possible!



Gluten Free Lemon Blueberry Bundt Cake

Gluten Free Lemon Blueberry Bundt Cakes

Kate Bro
Fresh Lemon and Blueberry Cake, drizzled with a light and flavorful lemon glaze
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Course Dessert
Servings 12 slices


  • 2.5 cups Pamela's Artisan flour or other GF, all purpose blend
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 2 cups sugar
  • 1 lemon zest
  • 3 eggs
  • 2 tsp lemon juice
  • 3/4 cup buttermilk
  • 2 cups blueberries fresh


  • Preheat oven to 350 F
  • In a medium bowl mix flour, baking powder, and salt. Set aside.
  • In a large bowl cream butter, sugar, and lemon zest until fluffy, aprrox. 3 minutes.
  • Next, add eggs one at time, beating about 30 seconds - 1 minute each
  • Alternate adding buttermilk and dry mixture until blended.
  • Fold in blueberries with spatula.
  • Prepare pad: Thoroughly coat with butter {or cooking spray} then lightly dust with extra flour. Tip over bundt pan and tap to remove excess. Add batter evenly around pan.
  • Bake for 60-70 minutes, until toothpick comes out dry {65 minutes was perfect for me.}
  • Let cool 15 minutes then invert pan onto plate or tray to remove cake.
  • Let cool, then mix glaze and drizzle over top.

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