Gluten free lemon blueberry cake

Last week my friend, Lisa, over at Good Grief Cook, posted an interesting article. She addressed the issue of whether or not internet recipes are well tested before publication. After a friend o…

This super-moist gluten-free lemon blueberry cake has a tender crumb that bursts with lemon flavor, with juicy blueberries studded throughout. Topped with a tart lemony cream cheese frosting, this cake is an instant classic!

Gluten-Free Blueberry-Lemon Cake Serves: 8 Prep Time: 15 Minutes Cooking Time: 55 Minutes 55 Minutes Nutrition facts: 200 calories 20 grams fat Rating: 5.0/5 ( 1 voted ) Pin Print Ingredients 2 1/3 cups Pamela's Gluten-Free Flour 2 large eggs, room temperature 2/3 cup granulated sugar 1 cup Daisy Sour Cream, (8 oz), at room

Tangy lemon, juicy blueberries and a silky mascarpone frosting - all this in a delicious, gluten free package! It's the perfect dessert to make for special occassions or even just for fun.

A gluten free lemon blueberry cake with lemon buttercream filling, topped with a rich lemon glaze, and all the freshest ingredients.

Perfect Gluten Free Blueberry Cake, it’s super easy to make from scratch and a real treat and great for breakfast! It’s dairy free too & you can freeze it.

Lemon and blueberries together in one delicious and gluten-free cake? Yes please!

This paleo lemon blueberry layer cake is so tender, moist and flavorful, with a gluten free lemon cake and a dairy free cream cheese frosting.