Gluten-Free Lemon & Blueberry Cake

Baking for for me, has always been both therapeutic and rewarding – how you can create something so delicious out of next-to-nothing. I love the smells that emanate from the kitchen and the excitement of seeing what comes out of the oven, plus the wonderful bonus of knowing exactly what you’re eating.

Gluten-free baking is something that I have found particularly challenging. There has and continues to be, an awful lot of trial and error – unfortunately there is no straight swap to adapt ‘normal’ recipes.

My greatest find so far has been the Doves Farm range of flours – these have been my absolute saviour and can be found in all UK supermarkets. I use these all the time and absolutely swear by them.

This recipe is one of my first successes and is great because people don’t realise it’s gluten-free until they see me eating it! It was born out of me being desperate for a lemon drizzle cake and then was taken to another level by the addition of blueberries. It would also be lovely with poppy seeds.



100g Unsalted Butter
120g Caster Sugar
2 Large Eggs
2 Lemons
125g Doves Farm Self-Raising Flour (GF)
80g Icing Sugar
Small Handful of Blueberries


Set the oven to 180 degrees and line a cake tin (mine is 24cm x 14.5cm but you might be better off with a smaller one if you have one). Makes 6-8 slices, so you may want to double the quantities if you’re expecting more people.

Cream the butter and sugar together, add the eggs, the grated rind and juice of one of the lemons.


Next sieve and stir in the flour. Don’t worry if it curdles slightly. Then add a small handful of fresh blueberries and fold them in.


Place in the lined baking tin (I use the fuss-free baking cases from Lakeland – although I only seem to have the circular ones at the moment!).


Place in the pre-heated oven for 35-40mins.

Whilst it’s baking you can make the syrup. Squeeze the juice of one lemon into a saucepan, add the 80g of icing sugar (no need to sieve) and heat on low until the icing sugar dissolves. Take off the heat.


Once the cake is done, gently prick the top of the cake with a skewer and ladle the syrup gently over the cake in order that it sinks into the cake and doesn’t run down the sides. Leave to cool. The cake is very moist so does need cooling and gentle handling but it’s worth the wait!


I’m afraid I haven’t tried making this recipe with any other gluten-free flours so I can’t advise on this. However if anyone else has any other adaptations, I’d love to hear them. This cake is best eaten on the day it’s baked (never a problem in my house!).

Happy baking!



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