This homemade blueberry cake is rich, delicate and packed with fresh juicy blueberries and citrus lemon flavor. It's easy to make and is vegan and gluten free!

Delectable blueberry cake is perfect for any time of the day. A soft moist cake combines with fresh lemon and fresh blueberries to create a flavorful snack or dessert. Enjoy it with afternoon tea, a cup of coffee or as a lighter dessert option for a birthday or holiday event.
The combination of lemon and blueberries is the perfect match. The fresh lemon juice and fresh lemon zest add citrus flavor, while the ripe plump blueberries add a fresh fruity flavor. It's the perfect match to create a delicious dessert worth sharing.
If you love gluten-free baking, then this quick and easy gluten-free blueberry cake is a must!
Why You'll Love This Blueberry Cake
- Natural and Healthy Ingredients - This delicious cake is egg-free, gluten-free, refined-sugar free and dairy free. It's made with simple natural ingredients to satisfy your sweet tooth.
- One Bowl - The cake batter comes together in one bowl in less than 10 minutes before baking in the oven. It's a quick and easy dessert that everyone loves!
- Delicious Combination of Flavors: If you love fresh citrus flavor, then you will absolutely love this gluten free lemon blueberry cake. The acidity of the lemon combines with the sweet touch of blueberries in a soft delicate cake texture that melts in your mouth.
Ingredients You Need
- Gluten-free oat flour: You can buy oat flour ready-made (I like Bob's Red Mill) or you can make it by blending or processing gluten-free oats until you get a very fine texture. If your blender or food processor is not very powerful, I recommend buying it ready-made so that the cake does not end up dense or compact.
- Rice flour: You can find rice flour at any local grocery store or health food store.
- Baking powder
- Baking soda
- Sea salt
- Nondairy milk: I recommend preparing your own coconut milk or almond milk to avoid preservatives, stabilizers, sugars and other ingredients in packaged milk.
- Lemon: You will use both the peel and the juice. I recommend using an organic lemon since you will be consuming the peel. If you can find Meyer lemons, those are best since they have the perfect amount of sweet tart flavor.
- Agave: This is the sweetener for the cake but you can substitute with any sweetener you prefer, such as maple syrup, coconut nectar, date honey, cane honey, etc.
- Tahini: You can find this at any grocery store or health food store or substitute it for any nut butter (cashew butter, almond butter or peanut butter.)
- Vegan natural yogurt: The yogurt helps give the cake structure and softness without using eggs. I use unsweetened coconut yogurt, but you can use any natural yogurt. If you don't want to use yogurt, you can replace it with 1 "flax egg" which is made by whisking together 3 tablespoons of water and 1 tablespoon of ground flax seed and letting it sit for 5 to 10 minutes, until it thickens.
- Blueberries: Fresh or frozen blueberries work great. You can use wild blueberries, if desired.
IMPORTANT NOTE: I do not recommend substituting the flours, as each flour behaves differently and this recipe has not been tested with alternative flours.

How to Make Gluten Free Blueberry Cake
- Mix together the dry ingredients: In a large mixing bowl, whisk together the oat flour, rice flour, baking powder, baking soda and salt, until everything is combined.
- Add the liquids: Form a well in the center of the dry ingredients and add the liquid ingredients including the milk, lemon juice, lemon zest, agave, yogurt and tahini. Mix with a spatula until just combined, being sure not to overmix. Gently fold in the blueberries. You can sprinkle a few extra blueberries on the top of the cake to create a beautiful top, if desired.
- Bake: Line a baking pan with parchment paper. I used a 5 x 8-inch rectangular baking pan (13cm x 20cm.) Preheat the oven to 350°F (180°C.) Pour the mixture into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool on a cooling rack before slicing.
Recipe Tips & Variations
- Measuring the flour: For best results when baking, always use the spoon and level method to measure flour. Spoon the flour into the measuring cup and then use the back of a table knife to level off the top.
- Do not overbake the cake: After 25 minutes, check to make sure the cake is done by inserting a toothpick into the center. When the toothpick comes out clean, the cake is done.
- Add more lemon: If you love lemon flavor, add more lemon juice or lemon zest for even more lemon flavor. Make slight variations to create your own unique flavor.
- Use other berries: Swap the blueberries for other fresh berries like strawberries, raspberries or blackberries.
- Make it without blueberries: Yes, you can make this cake without the berries! Just add 1 teaspoon of pure vanilla extract to the batter to add flavor.

Storage and Freezing
Store leftover blueberry cake in an airtight container in the refrigerator for 4 to 5 days. To freeze, allow the cake to cool completely, then store in a freezer safe bag or container for up to 3 months. Thaw before serving.
Serving Suggestions
While this cake is delicious as is, you can elevate the flavor with a few additions:
- Whipped Cream or Yogurt: Serve the cake with a dollop of whipped cream or a few spoonfuls of yogurt.
- Sweet Lemon Glaze: If you want to add even more flavor, whisk together lemon juice and coconut sugar to make a sweet lemon glaze. Serve the cake with a drizzle of the sweet glaze for a delicious sweet touch.
- Drizzle of White Chocolate: Simply melt your favorite white chocolate and drizzle over the cake before serving.
- Scoop of ice cream: Serve a slice of cake with a generous scoop of vanilla ice cream for the ultimate dessert.
More Gluten Free Dessert Recipes
If you make this recipe, leave a recipe review and comment below to let us know what you think!

Easy Gluten Free Blueberry Cake
Ingredients
- 1 cup gluten-free oat flour
- 1 cup rice flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- ½ cup nut milk (almond, coconut, etc)
- ⅓ cup lemon juice
- Zest of 1 lemon
- ¼ cup agave
- 3 tablespoons vegan natural yogurt
- 2 tablespoons tahini
Instructions
- Preheat the oven to 350°F/180°C. Line a small rectangular baking pan with parchment paper. I use a 5x8-inch baking dish (13cm x 20cm.)
- In a large bowl, whisk together the oat flour, rice flour, baking powder, baking soda and salt, until combined. Form a well in the center.
- Add the nut milk, lemon juice, lemon zest, agave, yogurt, and tahini, stirring until just combined. Do not overmix. Fold in the blueberries.
- Pour the mixture into the prepare pan. Add more blueberries on top to decorate the surface. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
- Cool completely before slicing and serving.
Leave a comment