This gluten-free layer cake skips the fancy decorations in favor of the rustic look. Packed with berry flavor and the tang of lemon, it is the perfect celebration cake for Spring and Summer. Think birthdays, showers, and even Mother's Day. It stays moist for days thanks to the marscapone cheese in the cake batter.
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Skill Level: Intermediate
Shortcut Central: Short on time? Use storebought frosting and decorate with fresh berries.
Flavor Remix: The recipe is written for blueberries, but you can use any combo of fresh strawberries, raspberries, blackberries, or blueberries.
Allergy Watch: Nut-Free
This blueberry cake relies on two levels of blueberry flavor by adding fresh fruit to the cake batter and to the frosting. Additionally, I rubbed lemon zest directly into the sugar before mixing, releasing aromatic oils that perfume the entire batter.
Mascarpone cheese is the quiet hero. Mixed right into the cake batter, it adds richness and moisture while keeping the crumb soft and delicate. During testing, this was the difference between a cake that needed soaking syrup and one that stayed tender even after freezing and thawing.
The blueberries for the frosting are cooked down before whipping into the buttercream, which concentrates the fruit flavor and prevents a watery or grainy texture. The result is a silky, fruity frosting that spreads easily and contrasts beautifully with the cake layer.
If you are intimidated by the blueberry buttercream frosting, you can make a whipped cream cheese frosting or a traditional American buttercream.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Mascarpone Cheese: Should be at room temp. Or substitute goat cheese for extra tang.
- Berries: I prefer mixed berries in the cake and blueberries int he frosting but you can use 100% blueberries in the recipe.
- Leveners: This recipe requires both baking powder and baking soda.
- Vanilla Extract: Or use an equal amount of vanilla paste.
How to Make Gluten Free Cake with Berries and Lemon
A step-by-step visual guide for making gluten-free blueberry cake. You can skip to the recipe for the full written instructions.
Make the Lemon Sugar
Rub the lemon zest into the sugar until the mixture resembles damp sand. This is where the lemon flavor really develops.
Make the Cake Batter
Cream the butter and mascarpone until light and fluffy. This step builds air into the batter.
Alternate adding the dry ingredients and milk mixture, beginning and ending with the flour. Mix just until combined. Overmixing at this stage can lead to a tight texture.
Bake
Parchment circles ensure the layers release cleanly without tearing.
Prep the Layers
Freeze the layers for easy cutting without a lot of crumbs.
Make the Frosting
Cool the berry compote before mixing with the butter.
Decorate
Frost between the layers only, not around the sides. Top with a fresh berries right before serving.
Recipe Tips
- Always use room temperature mascarpone, butter, and eggs.
- Spoon and level gluten free flour instead of scooping.
- Let the batter rest before baking to improve structure.
- Gently fold in the berries by hand.
- Switch from whisk to paddle when finishing the frosting for a smoother finish.
Make Ahead and Storing
Make Ahead: Cake layers and frosting can be made up to one month ahead and frozen separately.
Storing: Assembled cake keeps well in the refrigerator for up to 3 days.
📖 Recipe
Gluten Free Lemon Blueberry Cake
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Ingredients
- 3 ⅓ cups 1:1 gluten-free flour with xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup whole milk
- ¼ cup fresh lemon juice
- 1 tablespoon vanilla extract
- 1 ½ cups granulated sugar
- 1 tablespoon lemon zest
- ¾ cup unsalted butter room temperature
- 8 ounces mascarpone cheese room temperature
- 3 eggs room temperature
- 2 cups fresh blueberries or a mix of blueberries, raspberries and strawberries
Fresh Blueberry Frosting
- 1 ½ cups fresh blueberries
- 1 large lemon zest and juice
- 1 ½ cups butter room temperature
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Brush 2 8-inch baking pans with unsalted butter, and dust with gluten free flour. Place a circle of parchment paper at the bottom of each pan, and set aside.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.3 ⅓ cups 1:1 gluten-free flour with xanthan gum, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt
- In a measuring cup, mix together the milk, lemon juice and vanilla extract, set aside.1 cup whole milk, ¼ cup fresh lemon juice, 1 tablespoon vanilla extract
- Place the sugar and lemon zest in your mixing bowl, using your hands, rub the mixture between your fingers until the sugar resembles wet sand.1 ½ cups granulated sugar, 1 tablespoon lemon zest
- Add the butter and mascarpone cheese to the sugar, and cream on high speed until it is light and fluffy, scraping down the bowl as needed. Use the paddle attachment for a stand mixer or use a hand mixer for this.¾ cup unsalted butter, 8 ounces mascarpone cheese
- Add the eggs, one at a time, and mix until well combined.3 eggs
- Beginning and ending with the flour mixture, add ⅓ of the flour mixture. Mix until just combined, and add ½ of the milk mixture, mixing until just combined. Repeat with another ⅓ of the flour mixture and remaining milk mixture. Finally, add the remaining flour mixture, and mix until just combined, again scraping down the bowl as needed. Gently fold in the berries.2 cups fresh blueberries
- Divide evenly among the two cake pans. Rest for 10 minutes. Place pans in the oven and bake for 35-40 minutes, or until the cake bounces back when gently pressed in the center or a toothpick inserted in the center comes out clean.
- Remove from the oven, and place on a cooling rack for 30 minutes. Turn the cakes out onto the cooling rack and let cool completely. Wrap tightly in plastic wrap and freeze until ready to use.
- Once thawed enough to slice through the center, cut each cake into two layers. Dollop about 1 cup of Blueberry Frosting on the bottom layer, and spread to within ½ inch of the edge of the cake. Top with a layer of cake, and repeat until all the layers have been topped with frosting. If desired, spread a thin layer of frosting on the outside of the cake.
Blueberry Frosting
- Place blueberries and lemon juice and zest in a small saucepan over medium heat. Stirring occasionally, let the blueberry mixture cook until the blueberries are softened and a syrup has formed, about 12-15 minutes. Remove from heat and let sit until cool.1 ½ cups fresh blueberries, 1 large lemon
- Once the blueberry mixture has cooled, add to a mixer fitted with the whisk attachment. Add the butter to the mixer, and whisk on high until the blueberry mixture is well combined with the butter.1 ½ cups butter
- Add the powdered sugar, vanilla extract, and salt to the mixer, and whisk on low until the powdered sugar is well incorporated. Scrape down the bowl, and then turn the mixer on high, whisking until the mixture is light and fluffy, about 10 minutes. Switch the whisk to the paddle attachment, and whip on high for an additional 5 minutes.6 cups powdered sugar, 2 teaspoons vanilla extract, ½ teaspoon kosher salt
Equipment
- 2 8-inch cake pan
Notes
- This recipe can be used with 100% blueberries or a mix.
- You need a total of 2 fresh lemons plus juice or 3-4 fresh lemons for the recipe.
Nutrition
Recipe Questions
Yes. Bake in a 9×13 pan and adjust baking time slightly. Skip slicing and frost directly.
Freezing stabilizes gluten free cakes, making them easier to slice and assemble without crumbs.
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