Gluten Free Lemon Blueberry Bundt Cake

I have been wanting to make something like this for forever now!

Not sure what took me so long 🙂 Anyways, I finally got around to crafting this recipe just in time for buddy boy’s first birthday party this past weekend, and it turned out AMAZING! It’s possible that only 2/3 of it made it to the actual party… whoops. The only issue I had with this cake was removing it from the pan… it’s been a loong time since I’ve made a bundt cake and I totally forgot to flour my pan after greasing it. Ugh. Nothing tons of lemon glaze cant fix, ha!


Gluten Free Lemon Blueberry Bundt Cake
Yields 12
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Prep Time
15 min
Cook Time
1 hr 5 min
Prep Time
15 min
Cook Time
1 hr 5 min
448 calories
61 g
99 g
21 g
5 g
13 g
147 g
139 g
39 g
1 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 448
Calories from Fat 186
% Daily Value *
Total Fat 21g
Saturated Fat 13g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 99mg
Sodium 139mg
Total Carbohydrates 61g
Dietary Fiber 1g
Sugars 39g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2.5 cups Pamela's Artisan Blend flour {or other GF equivalent}
  2. 2 tsp baking powder
  3. 1/2 tsp salt
  4. 1 cup butter, room temperature
  5. 2 cups sugar
  6. zest of 1 lemon
  7. 3 eggs
  8. 2 tsp lemon juice
  9. 3/4 cup buttermilk
  10. 2 cups fresh blueberries
  1. 1/2 stick butter
  2. 2 TBS lemon juice
  3. 1 tsp vanilla
  4. 3 TBS milk
  5. powdered sugar {to desired thickness}
  1. Preheat oven to 350 F
  2. In a medium bowl mix flour, baking powder, and salt. Set aside.
  3. In a large bowl cream butter, sugar, and lemon zest until fluffy, aprrox. 3 minutes.
  4. Next, add eggs one at time, beating about 30 seconds - 1 minute each
  5. Alternate adding buttermilk and dry mixture until blended.
  6. Fold in blueberries with spatula.
  7. PREPARE PAN!! Thoroughly coat with butter {or cooking spray} then lightly dust with extra flour. Tip over bundt pan and tap to remove excess. Add batter evenly around pan.
  8. Bake for 60-70 minutes, until toothpick comes out dry {65 minutes was perfect for me.}
  9. Let cool 15 minutes then invert pan onto plate or tray to remove cake.
  10. Let cool, then mix glaze and drizzle over top.
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Kate Alyse

Kate Alyse

Kate is a proud mama to four amazing little sweeties {through birth + adoption} and wife to the best husband a girl could ask for! She considers herself blessed to be able to stay home with the kids, and is just starting to get into the world of homeschooling. In her "spare-time" she enjoys sharing many of the projects, stories, and gluten-free recipes that are a part of their every day lives!
  • Save me a piece! This looks amaaazing, girl! xo

  • kim

    Kate, this was so yummy. I love a gluten-free recipe that reads like a non-gluten free recipe. Outstanding job! Thanks for linking up at the You Link It We Make It party. We’re featuring you tomorrow morning – I hope I did your recipe justice!

    • Great thanks!! I’ll definitely check that out 🙂

      And yes, we like to keep things pretty simple around here, so I’d say pretty much all of our recipes could be “non” gluten free pretty easily lol

  • Uncookie Cutter

    Congrats on your feature at You Link It, We Make It! This bunt cake looks amazing and I love the lemon/blueberry combo. I hope you’ll link up again with us! I’m pinning to our group board, and as a feature, you are invited to come pin with us. Just shoot me an email with your Pinterest email at and I’ll send you an invite!

  • Robin

    This bundt cake looks amazing! I’m pinning and saving for later. Found you from You Link It, We Make It!

    • Thanks! Hope it turns out well for you 🙂

  • Pingback: Chocolate Chip Cookie Pie - You Link It, We Make It #4 - Uncookie Cutter()

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