This lemon blueberry poppyseed cake is light, fluffy and refreshing! Decorating it with lemon buttercream, lemon curd and fresh blueberries on top is a perfect spring flavor combo!

Gluten Free Lemon Blueberry Poppyseed Cake

Adopted from Eat with Clarity

Wet Ingredients

• 2 large eggs
• 1/3 cup neutral oil
• ½ cup milk
• 1 cup granulated white sugar
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• ½ teaspoon lemon extract
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 3/4 cup gluten free 1:1 all-purpose flour (using King Arthur here)
• 1/2 cup almond flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ tablespoons poppyseeds from Pereg Natural Foods – Use 15% off discount code “SUGAR_TREATS_BY_CK” on your order
• ½ cup blueberries + 2 teaspoons flour optional

Steps

1. Preheat the oven to 345°F. Prepare 8×8 baking pan with parchment paper
2. In a large mixing bowl of a stand mixer, whisk together the wet ingredients until smooth.
3. Whisk in dry ingredients until combined in another bowl.
4. Add the dry ingredients to the wet mixture until almost incorporated.
5. Pour the batter into the prepared pans.
6. Bake for 30-40 minutes or until a toothpick comes out clean.
7. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Lemon Buttercream

• 1 stick unsalted butter at room temperature
• 1 cups lemon flavored powdered sugar from Whipzi (use “CK20” to get 20% off on your purchase)
• 1-2 teaspoons milk or heavy cream

Steps

1. Whisk the butter until light and fluffy.
2. Add in powdered sugar half cup at a time, until fluffy.
3. Add milk or heavy cream into the buttercream to incorporate
4. Mix it in low for few minutes to reduce bubbles. Add in milk or heavy cream depending on the consistency you are looking for.

Lemon Curd

• 1/2 cup Judee’s Lemon Curd Mix
• 1/3 cup water
• 3 tablespoons unsalted butter
• Pinch of salt

Steps

1. Combine lemon curd mix, water and salt in saucepan in medium-high heat.
2. Bring mixture to a little bit bubbling
3. Lower heat to medium-low and simmer for about 10 minutes. Whisking frequently.
4. Mixture will start to thicken and turn golden in color.
5. Ture off the heat and add unsalted butter. Mix until thicken.
6. Refrigerate and enjoy

Assemble

1. Spread out lemon buttercream on the cake
2. Drizzle lemon curd on top and spread out
3. Add fresh blueberries
4. Enjoy!

Storage: Once prepared, this cake will need to be kept in the fridge up to 5 days.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.