Gluten Free Lemon Blueberry Bundt Cake With Lemon Glaze


Gluten Free Lemon Blueberry Bundt Cake

  • ½ cup softened unsalted butter
  • ½ cup yogurt ½ teaspoon vanilla extract
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 4 eggs
  • 3 cups Cup4Cup™ gluten free flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup buttermilk
  • 1 teaspoon lemon extract
  • 1 tablespoon lemon zest
  • 1 cup frozen blueberries
  • 1 cup lemon glaze (See recipe below)

Lemon Glaze

  • ‍2 cups powdered sugar
  • 1 1/2 tablespoon lemon juice
  • ½ teaspoon lemon extract

Per serving:  384 calories l 67g carbohydrates l 5g protein l 7g fat  l 1g fiber


  1. Preheat oven to 325°F. 
  2. In a countertop stand mixer (or mixing bowl with electric hand mixer) cream together butter, sugar and salt until light and fluffy. 
  3. Scrape down bowl during the creaming process.
  4. Add yogurt and eggs one at a time. 
  5. Sift together dry ingredients and add to butter mixture on slow speed. Do not over mix. 
  6. Mix in buttermilk, lemon extract and lemon zest. 
  7. Fold in blueberries. 
  8. Pour into buttered floured bundt pan. 
  9. Bake for 1 hour 15 minutes, or until a toothpick or wooden skewer comes out clean. 
  10. Cool and top with lemon glaze. 
  11. Cut into 16 slices.

Lemon Glaze

  1. Sift powdered sugar and blend with liquids. 
  2. Top cake with glaze.

Note: There are many gluten free flours. For best results, we recommend Cup4Cup™ brand gluten free flour.