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A slice of purple frosted lemon blueberry cake. It has two white cake layers full of blueberries and is topped with lemon sliced and fresh blueberries.

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

  • Author: Katie Stymiest
  • Total Time: 1 Hour 30 Minutes
  • Yield: 14 Slices 1x
  • Diet: Gluten Free


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!



Lemon Blueberry Cake

  • 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

Blueberry Compote

  • 1 cup (120g) blueberries, fresh or frozen
  • 1 teaspoon granulated sugar
  • pinch of fine sea salt

Blueberry Cream Cheese Buttercream

  • 1 cup (227g) dairy-free salted butter, cold
  • 1 cup (227g) dairy-free cream cheese, cold
  • 7 cups (840g) icing sugar
  • 1 teaspoon fine sea salt
  • ¼ cup blueberry compote
  • optional: lemon slices, blueberries, and zest for decor


Lemon Blueberry Cake

  1. Preheat the oven to 350ºF and prepare two 8-inch round baking pans with non-stick baking spray and parchment paper.
  2. In a small mixing bowl combine the flour, xanthan gum (if using), baking powder, and salt, and set aside.
  3. In the bowl of a stand mixer or large mixing bowl with an electric handheld mixer, cream the butter, sugar, oil, and lemon zest on high speed for 5 minutes or until light and fluffy.
  4. Add in the eggs and vanilla extract and mix on high for another 2 minutes.
  5. Add in the dry ingredients from step 2 and turn the mixer on low.
  6. While the mixer is on low slowly pour in the lemon juice and milk. Mix until just combined. Scrape down the sides of the bowl when necessary.
  7. Combine the blueberries and 2 tablespoons of flour and very gently toss them together. Fold into the cake batter with a spatula.
  8. Divide the cake batter evenly into the two prepared 8-inch round baking pans and bake for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and allow to cool on a cooling rack for 10 minutes. Invert the cake layers on the cooling rack and allow them to fully cool. If freezing the cake layers for a later time, wrap tightly with plastic wrap and place in the freezer.

Blueberry Compote

  1. In a small heavy-bottomed pot combine the blueberries, sugar, and salt and heat over medium-high. When the berries begin to release their juice and start to simmer, reduce the heat to medium and allow to gently simmer.
  2. Stir continually until the mixture reduces by ¾ this should take anywhere from 5-10 minutes depending on if you used fresh or frozen blueberries.
  3. Remove from the heat and pour into a shallow container. Place plastic wrap directly on the blueberry compote surface and allow it to fully cool. This can be placed in the fridge to chill faster.

Blueberry Cream Cheese Buttercream

  1. In the bowl of a stand mixer with the paddle attachment cream the butter and cream cheese together on high for 5 minutes until light and fluffy. Scrape down the sides of the bowl when necessary.
  2. Add in the icing sugar and salt and mix on low until combined.
  3. Add in the blueberry compote and mix on low until combined.
  4. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy. Place in the fridge to chill until ready to use.

Cake Assembly

  1. Level each fully cooled lemon blueberry cake layer with a cake leveler or knife if needed.

  2. Place one layer of cake on a cake board, plate, and/or cake turntable and top with approximately 2 cups of blueberry cream cheese buttercream.

  3. Repeat with the remaining layer and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes. Remember that if at any time the cake or frosting feels soft or unstable, stop what you are doing and place both in the fridge to chill.

  4. Cover the cake with a final layer of buttercream and smooth the sides with a cake smoother. Leave the top edge raw and unfinished or create sharp edges with an offset spatula.
  5. Decorate as you please. I used a Wilton 1M piping tip and piped small rosettes around the top outer border of the cake and filled the space with extra lemon slices, blueberries, and lemon zest to create a wreather-like effect. Enjoy!
  6. Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.


* Check to see if the gluten-free flour blend contains xanthan gum.

** Omit xanthan gum if the gluten-free flour blend already contains it.

  • Prep Time: 60 Minutes
  • Cook Time: 30 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 633
  • Sugar: 58 Grams
  • Sodium: 227 Miligrams
  • Fat: 38 Grams
  • Saturated Fat: 21 Grams
  • Unsaturated Fat: 10 Grams
  • Trans Fat: 1 Gram
  • Carbohydrates: 73 Grams
  • Fiber: 3 Grams
  • Protein: 6 Grams
  • Cholesterol: 147 Miligrams

Keywords: lemon blueberry layer cake, gluten-free lemon blueberry layer cake, dairy-free lemon blueberry layer cake, lemon blueberry cake