Lemon Blueberry Bundt Cake (gluten free)

Name: Lemon Blueberry Bundt Cake (gluten free)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: cakes
Ingredients: 1/2 cup salted butter; 2 lemons, zest and juice; 5 eggs; 1 cup coconut sugar; 3 cups blanched almond flour; 4 teaspoons baking powder; 1 teaspoon salt; 1 cup blueberries; 1/2 cup blueberries; 4 tablespoons salted butter; 1 lemon, juiced; 4 tablespoons agave nectar (honey or maple syrup works); 1 teaspoon vanilla extrac

March 2, 2020 // 1 Comment »

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lemon blueberry bundt cake with blueberry glaze on white plate and white marble background

Flavored with lemon zest and lemon juice and drizzled with a juicy blueberry glaze — this is the ultimate gluten free bundt cake for lemon lovers!

If you are a lemon lover and love bright, cheery, light sunny flavors, you won’t be able to stop eating this gluten free lemon blueberry bundt cake. Flavored with fresh lemon juice and zest, and scattered with bursts of bright blueberries, this is the kind of cake that just puts a smile on your face.

I finish it off with a beautifully bright, juicy blueberry glaze that will make this an absolute showstopper. If you’re looking for the perfect recipe for bundt cake, but want to add a deliciously sweet twist, look no further. We are making this lemon bundt cake from scratch but it is crazy easy and comes together in one large bowl.

What you’ll need to make lemon blueberry bundt cake:

butter
lemons
eggs
coconut sugar
blanched almond flour
baking powder
salt
fresh blueberries

What you’ll need to make lemon bundt cake glaze:

butter
lemon
agave nectar (honey or maple syrup also works)
fresh blueberries

How to make lemon blueberry bundt cake:

First, melt the butter on your stovetop or in the microwave for 20 seconds until softened. It’s ok if it melts completely but ideally you want it to be softened and just partially melted.

Add the butter to a large bowl along with the zest of two lemons. Then, cut those lemons in half and juice the lemons right into the bowl. Add the eggs and coconut sugar and whisk until combined.

Add the almond flour to the bowl along with the baking powder and salt. I love using blanched almond flour because not only is it more fine than an almond meal, but it also has a prettier pastry color. Whisk until all the dry ingredients are incorporated into the wet ingredients.

Fold in the blueberries. Thoroughly grease your bundt pan with butter. Pour the cake batter into the pan and use a rubber spatula to spread it out evenly. Bake for 40 minutes until golden brown on the top and it bounces back when you press in the center.

Allow the cake to cool for 10 – 15 minutes before turning it over onto a plate, cooling rack, or cake stand.

While the cake is cooling, make your glaze. Place the butter, lemon juice, agave nectar, vanilla, and blueberries in a small saucepan over medium0high heat, whisking frequently. The glaze will reduce in about 10 minutes. Remove from the heat and pour into a small pourable container such as a little creamer pitcher.

Drizzle the cake right before you cut into a serve, reserving some so guests can add additional glaze to their slice if desired.