Introduction

This Gluten Free Lemon Poppy Seed Blackberry Cake combines bright citrus flavors with juicy blackberries for a light, refreshing dessert. It’s perfect for those avoiding gluten but still craving a delicious, moist cake. The creamy blackberry lemon frosting adds an extra burst of flavor that’s hard to resist.

Gluten-Free Lemon Poppy Seed Blackberry Cake Recipe - Recipe Image

Ingredients

2 eggs
1 cup sugar
1/3 cup oil
1/2 cup milk
2 tablespoons lemon juice
2 tablespoons lemon zest
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1 3/4 cups gluten free all purpose baking flour (e.g., Bob’s Red Mill 1:1)
1/2 cup almond flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
1/2 cup blackberries + 2 teaspoons flour (optional)
1/2 cup butter (softened/room temperature)
2 cups powdered sugar
1/2 cup fresh blackberries
2-3 tablespoons blackberry jam
1 tablespoon lemon zest
1/2 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Toss the 1/2 cup blackberries with 2 teaspoons of flour and set aside. This helps prevent sinking during baking.
Step 3: Line an 8×8 inch baking pan with parchment paper and set aside.
Step 4: In a large bowl or stand mixer, beat together the eggs, sugar, oil, milk, lemon juice, lemon zest, lemon extract, and vanilla extract on low speed until combined.
Step 5: Spoon and level the gluten free all purpose flour, almond flour, baking powder, baking soda, and salt. Beat these dry ingredients into the wet mixture on low speed until well combined.
Step 6: Fold in the poppy seeds followed by the floured blackberries gently to avoid breaking them.
Step 7: Transfer the batter to the prepared pan and bake for 32 to 40 minutes, or until a toothpick inserted in the center comes out clean. Usually, about 35 minutes works well.
Step 8: Remove the cake from the oven and allow it to cool for 15 minutes in the pan. Then carefully flip onto a wire rack to cool completely.
Step 9: While the cake cools, cream the softened butter in a bowl or stand mixer for 2-3 minutes until smooth.
Step 10: Add the powdered sugar to the butter and mix until well combined.
Step 11: In a blender, combine the fresh blackberries and blackberry jam. Blend until smooth.
Step 12: Add the blackberry mixture, vanilla extract, and lemon zest to the butter and sugar bowl. Beat until the frosting is fluffy and well combined.
Step 13: Taste the frosting and adjust consistency as needed. If too thick, thin with a little milk. If too thin, add more powdered sugar.
Step 14: When the cake is completely cool, spread the frosting evenly on top. Optionally swirl with extra blackberry jam for a beautiful finish.
Step 15: Slice, serve, and enjoy your delicious gluten free lemon poppy seed blackberry cake!

Tips & Variations

Coating the blackberries in flour helps keep them from sinking to the bottom of the cake.
You can substitute fresh blackberries with frozen, but thaw and drain them well to avoid extra moisture.
For a dairy-free version, use a plant-based butter and milk alternative.
Add a teaspoon of lemon extract if you want a more pronounced lemon flavor.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. Leftover frosting can also be stored separately in the fridge and whipped briefly before using again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute with regular all-purpose flour if gluten is not a concern. The texture might be slightly different but still delicious.

How do I prevent the blackberries from sinking?

Tossing the blackberries in a small amount of flour before folding them into the batter creates a light coating that helps suspend them evenly during baking.