Gluten Free Recipes from

Gluten-Free & Wheat-Free
Lemon-Blueberry Bundt Cake

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 28-29)

Gluten-Free Lemon-Blueberry Bundt Cake: With or without blueberries, the delicious taste of fresh lemon is certain to please. 

Moistness and flavor abound, creating a perfect cake for any occasion.

Gluten-Free Recipe Card and Pictures

Gluten-Free Lemon-Blueberry Bundt Cake
Cake Ingredients
4 Eggs
1¾ Cups Sugar
1 Pint (16-Ounce container) Sour Cream
½ Cup (1 Stick) Butter
1 Teaspoon Vanilla
2 Tablespoons Grated Lemon Rind (should require just 1 Lemon)
2 Teaspoons Baking Powder
¾ Teaspoon Baking Soda
1 Cup Cornstarch
½ Cup Glutinous Rice Flour
½ Cup Tapioca Flour
2 Cups White Rice Four
1 Cup Frozen Blueberries
Lemon Glaze Ingredients
2¼ Cups Powdered Sugar
3 Tablespoons Fresh Lemon Juice (approximately the juice of one lemon)
One 12-cup Bundt cake.
Cake Directions
  1. With mixer, mix the eggs and sugar together on medium-high speed for about two minutes until the batter takes on a fluffy lemon-yellow appearance.
  2. Add sour cream and butter; mix.
  3. Add vanilla and grated lemon rind; mix.
  4. Add flours, cornstarch, baking powder and soda; mix slowly until flours are incorporated completely.
  5. Mix on medium-high for 1 minute.
  6. Place mixture in Bundt cake pan (12 cup size) that has been coated with cooking spray and dusted with sugar.
  7. Add blueberries to top of mixture (see picture below).
  8. Blueberries arranged on cake batter
  9. Bake at 350° for 75 minutes.
  10. Allow cake to cool in Bundt pan for 15 minutes. Remove Bundt cake from pan and allow to completely cool.
Lemon Glaze Directions
  1. In a bowl, mix lemon juice and powdered sugar together. If glaze is not thick enough, add extra powdered sugar until desired thickness is obtained.
  2. Drizzle glaze over cooled cake.

Gluten Free Recipes from