lemon + blueberry cake (gluten free)

I bet you weren’t expecting a recipe any time soon. I wasn’t expecting to share any but feeding my little guy makes me hungry and there are only so many muesli bars, bananas and biscuits I can eat. So a cake, hot out of the oven  on a saturday afternoon is just what I needed. And it was so good that I had to share the recipe………………….here it is after a bite. And this wasn’t the only piece that I had.

The trick to baking a cake with gluten free flour is finding the right flour and leaving your cake to cool before you slice it. Thanks to my readers I started using White Wings gluten free flours which are perfect. Closely followed by the macro gluten free flours from Woolies.

This cake is light and moist and still tasted great the next day after church.

5.0 from 1 reviews
lemon + blueberry cake (gluten free)
Prep time
Cook time
Total time
Serves: 12
What you'll need
  • 1 cup raw sugar
  • rind of 1 lemon
  • 125g butter or margerine
  • 2 eggs
  • 1 cup milk
  • juice of 1 lemon
  • ½ cup shredded or dessicated coconut
  • 1½ cups self raising gluten free flour
  • 1 cup blueberries
  1. Place sugar and lemon rind in thermomix and process for 10 seconds on speed 9.
  2. Add in butter, eggs, juice, milk and flour and mix for 20 seconds, speed 4. Scrape down once in between.
  3. Pour into a lined cake tin and top with the blueberries - don't press them in just sprinkle evenly on top.
  4. Bake in a 180 C oven for about 35 minutes until a knife comes out clean.
  5. Set aside. I leave it cool 10 minutes in the tin then lift out and cool on a cooling rack. When cool sprinkle some icing sugar on top and enjoy.




  1. mmm, this is now on my when I feel up to baking list. I am pregnant with number 2 and this is the first time in about 2 months I have felt well enough to read a blog. So grateful to be pregnant and looking forward to being well enough to really celebrate it with our friends.

  2. This looks deeeelicious Corrie! I completely understand your need for something homemade, warm and mouthwatering! I still can’t believe how hungry I got when I breastfed and food seems to taste 10x better than normal! Enjoy!!

  3. Rather than making a gluten free cake have you tried grain free cakes?

    If you find an improvement with gluten free, you will no doubt find
    Greater benefits with grain free (taking into consideration cross-reactivity).

  4. Yumm… I was just in the mood to bake and read this. I didn’t have any blueberries but had some frozen cranberries I found in the supermarket this morning. So cranberry and lime is a yummy variation. Thanks for sharing!

  5. Thank you. Tomorrow’s morning tea for my 2 grandsons is sorted. Okay maybe I’ll have a slice too. Chocolate brownie in the oven tonight will keep for a few days anyway.

    And yes who would have thought you would have another recipe up so soon after little Lawson was born. More proof of your legendary mummy skills.

    Prayers to you all. X

  6. Thanks for another great recipe Corrie! Can’t wait to try I remember eating so many sweets when breast feeding.

  7. Yum!! I cant wait to try this one, have printed it off. Just need to get some lemons… I miss mums lemon tree she had in her old house… they had heaps of juice and were delicious. Well done to you for posting a recipe so soon :)

  8. Delicious!! Thats one of the amazing benefits of breastfeeding…eating to your hearts content :)

  9. Blueberries and lemon! What a perfectly delicious combination :)
    Thanks so much for sharing your recipes, also so inspiring.
    Do you think it would work with the same amount of regular gluten-filled flour? Or would it need to be adjusted? (I have no idea how the gluten-free flour affects things in baking, but I know it does something)

  10. What size tin do you use?
    Thinking of making this for weekend visitors :) It looks and sounds delicious :)

    BTW, congrats on the birth of your newest little man, he is just beautiful :*

    • thank you:) this really is so delicious so perfect for visitors
      I use a square tin about 20cm ish so a standard kind of tin and not too big will be perfect


  11. Oh. My. Goodness. I just made this :) It really is as yummy as it looks and sounds :)
    I used Nuttelex in place of the butter and rice milk in place of the milk so that my dairy intolerant daughter can have some too. :)
    Thanks for the delicious recipe, Corrie. :)

    • oh that is so good to hear! yes I use nuttelex for my little girl but never the rice milk, will have to try with that combo! so glad you liked it:)

      • The whole cake is gone!!! Once my two school girls got home, it disappeared! :) Both said it was deeeee-licious. Will definitely be making again.
        Did I miss on the recipe where it says to add the coconut? I just chucked it in with the flour, is that right?
        Thanks again. :)

  12. This looks delicious corrie – I’d love to make it but don’t have a thermomix. Do you know how I can make it without one?

    • of course! just use caster sugar and cream your butter and sugar together, add the eggs and mix well then the rest of the ingredients including the zest of a lemon which you have finely grated. I usually add the regular option in with the recipe but just been so flat out so thank you for the reminder so I can edit the recipe
      hope you make it and enjoy it

      • Thanks corrie – just out of the oven and it is perfect! So delicious! I am already hearing “mum can I have another piece?” from my 4 yr old : ) so must be good!

  13. I just had to come back and tell you this, Mrs retromummy -… we had some family friends call in last night who 4 of have coeliac disease and as I had this cake in the freezer (which I have now made 3 of :) ) I served this up to them, and each of them had 2 pieces each – 2 even had 3 pieces!! I got alot of very positive comments on it, so just wanted to say thank you again! :)
    One of the comments I wanted to share was “this cake is so yummy, so moist, usually gluten free cakes are too dry for me to have any more than one piece of, but this is just delicious.” :) :) :)
    Sorry for the long post, just had to share. :)
    Thank you so much. xx

    • yay!I love hearing that!!!!!!!!! I really need to do more cakes because once you’ve got the hang of it you can’t tell the difference! so happy to hear:)

  14. Hello, cake sounds delicious. Any ideas on a dairy free option, and not using dairy spread substitute? Oil instead? Maybe add oil, sugar, eggs and scold in the dry? What do you think!?

  15. Just making this now and followed the method – am I going crazy but I missed the coconut I cant see it in the method? Cakes in the over now I am sure it will still taste ok – thanks for posting, I will let you know

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