introduction

This cake is light, bright, and made without wheat. It pairs soft lemon cake with a sweet blueberry fill and a smooth mascarpone cream. If you like lemon and berries, you may also enjoy this blueberry lemon cheesecake puppy chow as a snack idea.

why make this recipe

Make this cake when you want a simple, fresh dessert for friends or family. The cake is soft and easy to cut. The blueberry filling gives a fresh fruit taste that kids and adults will like. If you want a simpler lemon and berry bake, try a simple blueberry lemon cheesecake recipe for more ideas.

how to make Gluten Free Lemon Cake with Blueberry Filling

Follow the steps below. Read all steps first. Preheat the oven and get pans ready. Use cold cream and room temp eggs as written.

Ingredients :

2 cups gluten free all purpose flour blend (280 g)
2 teaspoons baking powder
3/4 tsp xanthan gum
1/2 teaspoon salt
4 large eggs, room temperature
1 cup granulated white sugar (200g)
2 tbsp lemon zest
3/4 cup milk (160ml)
1/4 cup salted or unsalted butter (56g)
2 tsps vanilla extract
3 cups fresh or frozen blueberries – don’t thaw (300g)
2 tbsp granulated white sugar (24g)
2 tbsp lemon juice
1 tsp vanilla extract
1 tbsp cornstarch + 1 tbsp water
1 cup mascarpone cheese, cold (240g)
3/4 cup granulated white sugar (150g)
1 cup heavy cream, cold (240ml)
1 tsp vanilla extract

You can use the same kind of blueberries as in easy blueberry cheesecake bites if you like that size and style.

Directions :

Prep: Preheat oven to 350°C/175°C. Grease and line the bottoms of three 8 inch round cake pans. Set aside.
Dry Ingredients: Whisk and sift the flour, xanthan gum, baking powder and salt in a large bowl. Set aside.
Heat Milk: In a small sauce pot, warm the butter and milk over a medium heat. Warm until the milk is just about to boil and the butter has melted. Add the vanilla extract and lemon juice. Set aside for now.
Eggs + Sugar: Add the eggs and sugar to another large mixing bowl or to the bowl of a stand mixer. Beat on a high speed in the stand mixer or with a handheld mixer, about 3-5 minutes until the mixture is pale-yellow, thick, glossy and has tripled in volume.
Fold Flour: In three stages, add the flour mixture to the egg mixture. Use a wooden spoon or rubber spatula to fold the flour into the eggs. Work slowly and carefully to avoid over mixing the batter. Continue until all the flour has been added and fully mixed in to the batter. The batter should be thick and airy.
Add Remaining Wet Ingredients: Add the warmed milk mixture and lemon zest. Mix gently with a large whisk until smooth and just combined.
Divide: Pour the batter into the prepared pans. Each pan should hold about 200g of batter. Gently lift up the tins and drop them on a counter/table surface to get rid of air bubbles.
Bake: Place in the middle of the oven and bake for about 18-20 minutes. To check for doneness, insert a knife or tooth pick into the center of the cake. If it comes out clean with only a few moist crumbs, it’s done.
Cool: Let cool in the tin for about 5 minutes then flip over onto a cooling rack. Cool completely before frosting.
Berry Filling: Add berries, sugar, lemon juice and vanilla to a small sauce pot. Mix together and bring to a boil, then reduce the temperature to main a simmer. Let simmer 5-10 minutes, stirring every so often until the berries have broken down. Carefully taste and add more sweetener as you see fit.
Thicken Filling: In a small bowl, whisk together 1 tbsp cornstarch and water. Stir into the pot and cook another minute or so until the berry mixture thickens. Remove from the heat and set aside. Cool completely before adding to the cake.
Frosting Base: Add mascarpone and sugar to a stand mixer bowl or a large mixing bowl. Beat in the mixer or with a hand mixer on high 1-2 minutes until thick and creamy. The sugar crystals should be dissolved or almost fully dissolved.
Finish Frosting: Add the vanilla extract and heavy cream. Beat again, another 1-3 minutes on a medium speed until thick and creamy. The frosting should look smooth and airy. Try not to mix too long or the frosting might start to split (look curdled).
Assemble: Place one cake layer on a cake stand or serving plate. Spread a thin layer of frosting over the top. Pipe a border around the outside of the cake to hold the filling in.
Add Filling: Add about 1/3 cup filling in the middle of the cake border. Try not to add so much filling that it flows over the top of the frosting border or it will spill out the sides. Repeat with the remaining cake layers.
Crumb Coat (Optional): Make a crumb coating. Spread a thin layer of frosting all over the sides and top of the cake, then chill for 10-15 minutes before frosting the rest. This will make for a smoother frosting layer with less crumbs mixed throughout.
Final Frost: Add a few spoonfuls of the remaining berry filling to the frosting bowl and mix together. Mix fully or leave it partially unmixed to maintain a rippled, berry look. Frost the outside of the cake with the remaining frosting and decorate as desired and enjoy.

how to serve Gluten Free Lemon Cake with Blueberry Filling

Cut the cake into even slices. Serve on a small plate. You can add a fresh blueberry or a thin lemon slice on top for look and taste. Serve with a small spoon of extra filling or pair with treats like lemon blueberry cheesecake bars for a mixed dessert table.

how to store Gluten Free Lemon Cake with Blueberry Filling

Store the cake in the fridge in a cake box or on a plate covered with plastic wrap. Keep it cold because the filling and frosting have cream. The cake will stay good for 3 to 4 days in the fridge. You can freeze slices wrapped well for up to one month. Thaw in the fridge before you eat.

tips to make Gluten Free Lemon Cake with Blueberry Filling

Measure flour by spooning it into the cup and level with a knife.
Use room temperature eggs. They beat better and give more lift.
Warm the milk and butter slowly. Do not boil.
Cool the cake fully before you frost to keep the frosting smooth.
For small servings try lemon blueberry cheesecake bites and use the same filling and frosting ideas.

variation (if any)

Use less sugar in the filling for a tarter taste.
Use frozen berries if fresh are not in season. Keep them frozen until you use them.
Add a little lemon curd to the filling for more lemon power.

FAQs

Q: Can I make this cake without xanthan gum?
A: If your flour blend already has xanthan gum you can skip adding it. If not, add it to help the cake hold shape.

Q: Can I use heavy cream substitutes?
A: Use cold whipping cream in the UK as written. Do not use low fat cream or it may not whip well.

Q: Do I need to thaw frozen blueberries first?
A: No. Use frozen blueberries without thawing so they keep shape and color better in the filling.

Q: Can I make the cake layers ahead?
A: Yes. Bake the layers a day before and wrap them well in plastic wrap. Keep them in the fridge until you assemble.

Q: Can I skip the mascarpone?
A: You can use cream cheese or a mix of cream cheese and whipped cream, but the taste and texture will change slightly.

Gluten Free Lemon Cake with Blueberry Filling