Lemon Blueberry Cake

Whenever Springtime rolls around, I begin to crave light and fresh ingredients like lemon and blueberry. The combination makes me happy - light, airy, sweet, tart, and fun!

Lemon blueberry cake with cream cheese frosting - this cake is perfect for a Springtime or Easter dessert. The recipe can be made gluten-free or gluten-free and vegan. I use this brand of vegan cream cheese, and it fools even the biggest dairy lovers. 

Make this cake for your next party or just because it’s Spring and you want to celebrate :) 

Lemon Blueberry Cake (gluten-free and vegan options)

Makes 2 - 9 inch round cakes 

Ingredients:

For the cake:

• 2 cups all-purpose gluten-free flour

• 1 teaspoon xanthan gum (omit if your blend already contains it)

• 1/4 cup cornstarch

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon kosher salt

• 3/4 cup coconut sugar (granulated sugar works too)

• Zest of 2 lemons, finely grated

• 1/2 cup packed light brown sugar (or use coconut sugar)

• 12 tablespoons unsalted butter, at room temperature (you can use vegan butter)

• 3 eggs OR chia/flax eggs at room temperature, beaten *

• 1/4 cup freshly-squeezed lemon juice

• 3/4 cup sour cream, at room temperature (I use this plant-based sour cream)

• 1 1/4 cups fresh/frozen blueberries, tossed with 1 teaspoon cornstarch or tapioca flour

For the frosting:

• 8-ounce vegan cream cheese or regular cream cheese

• 1 stick of vegan or regular butter

• 1/4 cup confectioners sugar

• 1 T vanilla extract

Instructions: 

1. Preheat your oven to 350°F. Grease and flour 2 - 9 inch round cake pans.

2. In a large bowl add flour, xanthan gum, cornstarch, baking powder, baking soda, salt, coconut or granulated sugar, and lemon zest. Whisk to combine well and ensure there are no lemon zest clumps. Add the brown sugar or more coconut sugar, and whisk again.

3. Create a well in the center of the dry ingredients and add the butter, eggs, lemon juice, and sour cream, mixing for 1-2 minutes after each addition. After the final ingredient is added, mix until the batter is smooth.

4. In a small bowl toss the blueberries with cornstarch/tapioca flour. Add the blueberries to the cake batter and using a spatula, fold in the blueberries.

5. Divide the cake batter among the two cake pans. Bake for about 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. The cakes will be a golden brown color.

6. Allow the cakes to cool.

7. Once the cakes are cooled, make your cream cheese frosting. To a bowl, add the cream cheese and butter and cream using an electric mixer for 3 minutes. Gradually add the confectioner's sugar and vanilla extract and mix until the frosting is smooth and creamy.

8. Place one of the cooled cakes onto a platter, and spread about 2/3 of the frosting into one thick, even layer on top. Place the second cake on top of the frosting and press down. Place the remaining frosting on top of the layer cake and spread it across the top and around the sides of the cake. Add a few fresh blueberries on top for decoration.

*To make 1 chia/flax seed egg, combine 1 Tbsp. chia seeds or flaxseed meal with 2 1/2 Tbsp. water. Stir and rest for 5 minutes to thicken.

**Store leftover cake in the refrigerator for up to 4 days.

***Adapted from this recipe.