Ingredients
- For the Blueberry Layer
- Softened unsalted butter, for greasing the cake pan
- 50 g (¼ cup) caster or granulated sugar
- 370 g (about 2¾ cups) fresh blueberries
- For the Lemon Cake
- 150 g (¾ cup) caster or granulated sugar
- Zest of 2 lemons
- 70 g (½ stick + 1 tbsp) unsalted butter, softened
- 35 g (2½ tbsp) sunflower or vegetable oil
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
- 3 large eggs, room temperature
- 180 g (1½ cups) gluten-free plain flour blend
- 50 g (½ cup) almond flour
- 1½ teaspoons baking powder
- ½ teaspoon xanthan gum (omit if your flour blend already contains it)
- ¼ teaspoon salt
- 75 g (⅓ cup) full-fat plain or Greek-style yogurt, room temperature
Equipment Needed
- 9-inch (23 cm) round cake pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Serving plate
Step-by-Step Instructions
I always begin by preheating my oven to 180°C (350°F) and generously greasing the cake pan with softened butter. Then I sprinkle the sugar evenly across the bottom before arranging the fresh blueberries into a single layer. I try to spread them evenly because they become the beautiful topping once the cake is flipped after baking. (See the next page below to continue steps…)