Next, I prepare the lemon cake batter by rubbing the lemon zest into the sugar with my fingertips until it becomes fragrant. This little trick releases the citrus oils and gives the cake an incredible lemon aroma. I cream the butter, oil, and lemon sugar together until light and fluffy before mixing in the vanilla and eggs one at a time.
In a separate bowl, I whisk together the gluten-free flour, almond flour, baking powder, xanthan gum, and salt. I gradually fold the dry ingredients into the wet mixture, alternating with the Greek yogurt until the batter becomes smooth and creamy. I’ve learned not to overmix because that helps keep the cake wonderfully tender.
Finally, I carefully spread the batter over the blueberries, smoothing the top with a spatula. The cake bakes for 45 to 55 minutes, or until it’s golden and a toothpick inserted into the center comes out clean. I let it cool for about 15 minutes before carefully inverting it onto a serving plate. Watching the glossy blueberry topping appear is always my favorite part of making this recipe.
Pro Tips for Best Results
I tested this cake with both fresh and frozen blueberries, and while both work well, fresh blueberries create the prettiest topping because they release less moisture during baking.
One thing I learned the hard way is not to skip rubbing the lemon zest into the sugar. That simple step creates a much stronger citrus flavor throughout the entire cake.
I also recommend letting the cake cool for about 15 minutes before flipping it. If you turn it out too soon, the blueberry layer may slide around before it has a chance to set.
Common Mistakes to Avoid
The first mistake I made was overmixing the gluten-free batter. Mixing only until everything is combined keeps the cake light and tender. (See the next page below to continue…)