Gluten-Free Lemon Blueberry Layer Cake (Dairy-Free)

Name: Gluten-Free Lemon Blueberry Layer Cake (Dairy-Free)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 ¾ cup (224g) gluten-free flour blend *; 2 teaspoons baking powder; 1 teaspoon fine sea salt; ½ teaspoon xanthan gum **; ⅔ cup (151g) dairy-free salted butter, room temperature; 1 ½ cups (300g) granulated sugar; 1 tablespoon canola or vegetable oil; 1 tablespoon lemon zest; 2 large eggs, room temperature; 1 teaspoon vanilla extract; ½ cup (117ml) lemon juice, freshly squeezed; ¼ cup (59ml) dairy-free milk, room temperature; 1 ½ cups (180g) blueberries, fresh or frozen; 2 tablespoons gluten-free flour blend; 1 cup (120g) blueberries, fresh or frozen; 1 teaspoon granulated sugar; pinch of fine sea salt; 1 cup (227g) dairy-free salted butter, cold; 1 cup (227g) dairy-free cream cheese, cold; 7 cups (840g) icing sugar; ¼ cup blueberry compote; optional: lemon slices, blueberries, and zest for decor

Instructions

Prep:1hCook:30min

Soft fluffy layers of gluten-free and dairy-free lemon cake bursting with blueberries. Paired with a sweet and tangy blueberry cream cheese frosting, this cake is the perfect summer sweet treat!

Updated at: Fri, 04 Sep 2026 03:25:50 GMT