Gluten-Free Lemon-Blueberry Bundt Cake

Gluten Free Lemon-Blueberry Bundt Cake

I’ve recently become enamored with my bundt pan! I’ve started making all our birthday cakes in it and lots of other things too. Can you say Amish Friendship Bread CAKE? :-) Try it, you’ll like it! There’s just something about making delicious goodies in a bundt pan…they look pretty and; they’re easy to cut and serve, and they have lots of “surface area” for piling on the frosting! :-) Priorities people!

Suffice it to say when I saw this recipe for a LEMON BLUEBERRY bundt cake I about lost my mind. Two of my favorite flavors wrapped up in my favorite way to bake a cake! And believe me, it did NOT disappoint! (Even if there wasn’t gobs of frosting.)

I decided to make mine gluten-free…but of course…as usual, feel free to put the gluten back in. :-)

Gluten Free Lemon-Blueberry Bundt Cake

Gluten Free Lemon-Blueberry Bundt Cake

Adapted from Woman’s Day

Ingredients 

  • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the bundt pan
  • 2 1/2 cups gluten free all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 cup Greek yogurt
  • 1 tablespoon lemon zest
  • 1 6-ounce package (1 1/3 cups) blueberries
  • 1 cup powdered sugar
  • 1 to 2 tablespoons lemon juice

Directions 

Preheat your oven to 350 degrees.

Gluten Free Lemon-Blueberry Bundt Cake

Coat your bundt pan with a thin layer of butter (you can also use a non-stick spray.)

Gluten Free Lemon-Blueberry Bundt Cake

In a medium bowl, whisk together the flour, baking soda, and salt.

Gluten Free Lemon-Blueberry Bundt Cake

In an electric mixer, beat the butter and granulated sugar at medium speed for about 3 minutes, until light and fluffy.

Gluten Free Lemon-Blueberry Bundt Cake

Turn the mixer down to low and add the eggs one at a time.

Gluten Free Lemon-Blueberry Bundt Cake

Add the flour mixture and mix until combined.

Gluten Free Lemon-Blueberry Bundt Cake

Add the Greek yogurt and lemon zest and mix until just combined. At this point the mix will start to smell amazing!  :-)

Gluten Free Lemon-Blueberry Bundt Cake

Turn the mixer up to high and beat the mixture for 2 more minutes.

Gluten Free Lemon-Blueberry Bundt Cake

Fold in the blueberries.

Gluten Free Lemon-Blueberry Bundt Cake

Transfer the mixture to your bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 65-75 minutes.

Let the cake cool in the pan for about 5 minutes, then remove from the pan and let it sit on a wire rack until completely cool.

Gluten Free Lemon-Blueberry Bundt Cake

While the cake cools, whisk together the powdered sugar and 1 tablespoon lemon juice. Add additional lemon juice if the mix is too thick.

Gluten Free Lemon-Blueberry Bundt Cake

Drizzle over the cake just before serving.

Gluten Free Lemon-Blueberry Bundt Cake

Enjoy!

Gluten Free Lemon-Blueberry Bundt Cake

What do you like to make in your bundt pan?

Gluten Free Lemon-Blueberry Bundt Cake

Gluten-Free Lemon-Blueberry Bundt Cake

Jill Nystul
Adapted from Woman’s DaySuffice it to say when I saw this recipe for a LEMON BLUEBERRY bundt cake, I about lost my mind. Two of my favorite flavors wrapped up in my favorite way to bake a cake!
4.35 from 32 votes
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 568 kcal

Ingredients
  

  • 1 cup 2 sticks unsalted butter, at room temperature, plus more for the bundt pan
  • 2 1/2 cups gluten free all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 cup Greek yogurt
  • 1 tablespoon lemon zest
  • 1 6- ounce package 1 1/3 cups blueberries
  • 1 cup powdered sugar
  • 1 to 2 tablespoons lemon juice

Instructions
 

  • Preheat your oven to 350 degrees.
  • Coat your bundt pan with a thin layer of butter (you can also use a non-stick spray.)
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • In an electric mixer, beat the butter and granulated sugar at medium speed for about 3 minutes, until light and fluffy.
  • Turn the mixer down to low and add the eggs one at a time.
  • Add the flour mixture and mix until combined.
  • Add the Greek yogurt and lemon zest and mix until just combined.
  • Turn the mixer up to high and beat the mixture for 2 more minutes.
  • Fold in the blueberries.
  • Transfer the mixture to your bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 65-75 minutes.
  • Let the cake cool in the pan for about 5 minutes, then remove from the pan and let it sit on a wire rack until completely cool.
  • While the cake cools, whisk together the powdered sugar and 1 tablespoon lemon juice. Add additional lemon juice if the mix is too thick.
  • Drizzle over the cake just before serving.

Nutrition

Serving: 12servingsCalories: 568kcalCarbohydrates: 89gProtein: 9gFat: 21gSaturated Fat: 12gCholesterol: 98mgSodium: 201mgPotassium: 96mgFiber: 3gSugar: 53gVitamin A: 640IUVitamin C: 0.7mgCalcium: 59mgIron: 1.6mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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4.35 from 32 votes (32 ratings without comment)

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17 Comments

  1. This recipe looks amazing, but I am in the UK and I am confused about the amount of butter needed. I have never heard of ‘sticks’ of butter, what does this mean?
    Also is it 1 cup AND 2 sticks or 1 cup OR 2 sticks? Thank you.

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  2. My 11 year old made this cake tonight with bobs red mill GF flour. Omg! My husband didn’t believe it was GF! It was so moist, delicious and excellent texture. Thank you!

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  3. Pingback: 30+ Gluten-free Bundt Cakes | Only Taste Matters
  4. Can frozen (fresh picked) blueberries work for this recipe or will frozen blueberries make the cake too watery?

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  5. What brand of Gluten-Free flour did you use in this recipe? I’m wondering if any brand will work?

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  6. Ok the looks sooo good and I love lemon and blueberry together. Can I use regular flour?
    I need to make it and my pans are all in storage?
    I guess I’ll have to print it and save it

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  7. Can you just replace regular flour for the GF flour, or are there additional changes necessary?

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  8. Could you please add a link to a pdf printable version of this recipe? It would be most helpful.

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    • Hi Tami! I noticed there is a ‘print friendly’ button above the social media icons and under the question, “what do you like to make in your bundt pan?” I hope this helps you!

      ~Angela

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    • Tami, try the “Print Friendly” button at the bottom of the post, just before the comments. It will give you a preview where you can click on adds and pictures that you DON’T want to print, so you can fit everything on one page :-)

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  9. I love your back splash-where did you get the tile? My hubs is a beekeeper and we are going to remodel our kitchen soon.
    Thanks

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  10. This looks so yummy. I love how your able to adapt recipes. It makes it so ‘much easier to cook for my gf family members.

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4.35 from 32 votes (32 ratings without comment)

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