Flourless Lemon‑Blueberry Cake - Bright, Zesty, and Naturally Gluten-Free
Servings: 8 servings
Ingredients
- Almond flour (finely ground) – 2 cups (about 200 g). This replaces wheat flour and adds moisture and a light nutty flavor.
- Cornstarch – 1/4 cup (30 g). Helps set the crumb and keeps it from getting too soft.
- Baking powder – 1 1/2 teaspoons. For lift. Use gluten-free if needed.
- Kosher salt – 1/2 teaspoon. Balances sweetness and brightens flavors.
- Granulated sugar – 3/4 cup (150 g). Sweetens without overpowering the lemon.
- Eggs – 4 large, at room temperature. Bind the batter and add structure.
- Unsalted butter – 1/2 cup (113 g), melted and slightly cooled. For richness. Swap with light olive oil for dairy-free.
- Greek yogurt – 1/2 cup (120 g). Adds moisture and a tender crumb. Use dairy-free yogurt if preferred.
- Lemon zest – From 2 large lemons. Zest is where most of the flavor is.
- Fresh lemon juice – 3 tablespoons. Bright acidity.
- Vanilla extract – 1 teaspoon. Rounds out the citrus.
- Fresh blueberries – 1 1/2 cups. Toss with a little cornstarch to prevent sinking.
- Optional finish: Powdered sugar for dusting, or a quick lemon glaze (1/2 cup powdered sugar + 1–2 teaspoons lemon juice).
Instructions
- Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9-inch springform or cake pan and line the bottom with parchment. This cake is delicate, so parchment makes for easy release.
- Mix the dry ingredients: In a medium bowl, whisk almond flour, cornstarch, baking powder, and salt until evenly combined and lump-free.
- Whisk the wet ingredients: In a large bowl, whisk sugar, eggs, melted butter, yogurt, lemon zest, lemon juice, and vanilla until smooth and slightly thick.
- Combine wet and dry: Add the dry mixture to the wet and fold with a spatula until just combined. Don’t overmix—stop when no dry streaks remain.
- Prepare the blueberries: Toss blueberries with 1 teaspoon cornstarch. This helps them hold their place in the batter and not sink to the bottom.
- Fold in the berries: Gently fold in two-thirds of the blueberries. Pour batter into the prepared pan and smooth the top. Scatter the remaining berries over the surface for a pretty finish.
- Bake: Place the pan on the center rack and bake 35–45 minutes, until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, tent loosely with foil.
- Cool: Let the cake cool in the pan on a rack for 15 minutes, then run a thin knife around the edge and remove the ring (if using a springform). Cool completely before slicing so the crumb can set.
- Finish and serve: Dust with powdered sugar or drizzle with lemon glaze. Slice with a sharp knife, wiping between cuts for neat slices.