I love the combination of fresh blueberries and lemon in cakes, muffins and loaves. The sweetness and tangy flavours of blueberry and lemon together are fresh and summery. Here’s a simple gluten-free blueberry lemon cake with crumble topping recipe that’s sure to fill that craving. Serve it to guests as a summer dessert, or to have with your afternoon coffee.

Gluten-Free Blueberry Lemon Cake With Crumble Topping


1 ½ cups gluten-free flour (I use a mix of almond, sorghum, brown rice and tapioca)

2 teaspoons baking powder

1/8 teaspoon xantham gum

3/4 cup light brown sugar, packed

1/2 cup unsalted butter, melted

1/2 teaspoon salt

2/3 cup milk

2 large eggs

2 teaspoons vanilla extract

2 teaspoons lemon zest

2 ½ cups blueberries


1/2 cup almond flour

1/4 cup light brown sugar

4 tablespoons butter, room temperature

gluten-free blueberry lemon coffee cake with crumble topping


  1. Preheat oven to 350F. Line a 9-inch square pan with parchment paper.
  2. In a bowl, toss together the blueberries and lemon zest. Set aside.
  3. In a large mixing bowl, whisk the flour, baking powder, xantham gum and sugar together. Add the melted butter, then eggs and vanilla and mix until combined.
  4. Spoon the batter into the pan. Sprinkle the blueberry and lemon mixture over the batter.
  5. In a separate bowl, mix together the almond flour, sugar and butter to make the crumble. Mix with your hands until crumble forms, and then sprinkle over the blueberries.
  6. Bake for 55 minutes or until golden on top, or until a cake tester comes out clean.
  7. Enjoy!

Gluten-Free Blueberry Lemon Cake With Crumble Topping | amotherworld.com


Maria Lianos-Carbone is the author of “Oh Baby! A Mom’s Self-Care Survival Guide for the First Year”, and publisher of amotherworld.com, a leading lifestyle blog for women.

Write A Comment