Blackberry Lemon Cake (Gluten-Free)

This gluten-free blackberry lemon cake is soft, moist, and packed with juicy blackberries. The berries soften as they bake, while lemon zest adds a fresh citrus note that complements their flavor without overpowering it. The blackberry cream cheese frosting adds a creamy and fruity finish.

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Fresh berry cake

The combination of blackberries and lemon gives this gluten-free cake its distinctive flavor. The blackberries soften as they bake, becoming juicy and jammy throughout the tender crumb, while lemon zest adds a bright citrus note that complements the berries without overpowering them. The blackberry cream cheese frosting takes the flavor a step further and gives the cake its naturally vibrant color.

This simple one-layer cake has a tender crumb and plenty of blackberry flavor, making it an easy dessert to enjoy whenever fresh blackberries are in season. If you’re looking for more gluten-free berry cakes, you might also like this blueberry coffee cake.

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe

• Flour: gluten-free all-purpose flour blend.
• Blackberries: Fresh or frozen blackberries are suitable options. If using frozen blackberries, don’t thaw them. Add them directly to the batter.
• Eggs: room-temperature eggs are better.
• Oil: natural oil, like sunflower oil.
• Buttermilk: or milk with drops of lemon juice.
• Cream cheese: Full-fat brick cream cheese for the frosting.

How to make gluten-free blackberry cake

Preheat oven to 350°F (180°C). Lightly grease an 8-inch round cake pan or line it with parchment paper. You can also use a 9-inch round pan. The cake will be slightly thinner and may require less baking time.

Whisk together gluten-free all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a large bowl, whisk the sugar and lemon zest together to release the lemon’s natural oils. Add the oil, eggs, buttermilk, and vanilla extract and whisk until smooth and well combined.

Add the dry ingredients to the wet ingredients and mix just until the batter is smooth. Avoid overmixing.

Pour half of the batter into the prepared pan. Arrange half of the blackberries over the batter, then cover with the remaining batter. Add the remaining blackberries over the top, gently pressing them into the batter if needed.

Bake for about 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely before removing it from the pan and frosting.

For the blackberry frosting:

Place the blackberries in a small food processor and puree them. Press the puree through a fine-mesh strainer to remove the seeds.

In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, and blackberry puree. Mix on low speed until incorporated, then beat on medium-high speed until smooth and fluffy.

If the frosting is too soft, add a little more powdered sugar until it reaches a spreadable consistency.

Spread the frosting over the completely cooled cake.

Good to know: baking tips

• Blackberries: Fresh or frozen blackberries work well in this recipe. If using frozen blackberries, don’t thaw them; add them while still frozen.
• Save some blackberries for the top: Layering some berries inside the batter and reserving some for the top gives you blackberry flavor throughout the cake and a prettier finish.
• Cool completely before frosting: Cream cheese frosting will soften if spread over a warm cake, so make sure the cake has cooled completely first.

Storage

Store the frosted cake covered in the refrigerator because of the cream cheese frosting.

The unfrosted cake can also be frozen. Once completely cooled, wrap it well and freeze for up to 3 months. Thaw in the refrigerator before frosting and serving.

For more gluten-free berry recipes

• Blueberry Coffee Cake
• Blueberry Streusel Muffins
• Blueberry Oatmeal Muffins
• Simply Blueberry Loaf Cake
• Raspberry Loaf Cake

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