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Gluten-Free Lemon Poppy Seed Blackberry Cake Recipe

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4.5 from 420 reviews

This Gluten Free Lemon Poppy Seed Blackberry Cake is a moist and zesty treat featuring fresh blackberries, tangy lemon, and crunchy poppy seeds. The cake is perfect for those seeking a gluten free dessert that is bursting with fresh fruit and bright flavors, topped with a luscious blackberry lemon frosting that adds a creamy, sweet finish. Ideal for gatherings or special occasions, it’s easy to make and sure to impress.

Ingredients

Scale

Cake 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 (Bob’s Red Mill 1:1 recommended)
  • 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 (for tossing)

Frosting Ingredients

  • 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

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (177°C) to prepare for baking the cake.
  2. Toss blackberries: Lightly toss 1/2 cup of blackberries with 2 teaspoons of flour to prevent them from sinking during baking, then set aside.
  3. Line the pan: Line an 8×8 inch baking pan with parchment paper for easy removal of the cake after baking.
  4. Mix wet ingredients: In a large bowl or a stand mixer bowl, beat together eggs, sugar, oil, milk, lemon juice, lemon zest, lemon extract, and vanilla extract on low speed until fully combined.
  5. Add dry ingredients: Spoon and level the gluten free all purpose flour, almond flour, baking powder, baking soda, and salt, then beat into the wet mixture on low speed until just combined.
  6. Mix thoroughly: Continue mixing on low speed until all ingredients are well incorporated, avoiding overmixing.
  7. Fold in poppy seeds and blackberries: Gently fold in the poppy seeds followed by the floured blackberries to maintain their integrity.
  8. Transfer to pan and bake: Pour the batter into the prepared baking pan and bake for 32-40 minutes, or until a toothpick inserted into the center comes out clean; usually around 35 minutes.
  9. Cool the cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully flip it onto a wire rack to cool completely.
  10. Prepare the frosting – cream butter: While the cake cools, cream the softened butter in a bowl or stand mixer for 2-3 minutes until light and fluffy.
  11. Add powdered sugar: Gradually add the powdered sugar and mix until fully combined with the butter.
  12. Blend blackberries and jam: In a blender, combine fresh blackberries and blackberry jam until smooth.
  13. Combine frosting ingredients: Add the blackberry puree, vanilla extract, and lemon zest to the butter and sugar mixture, then beat until fluffy and well combined.
  14. Adjust frosting consistency: Taste and adjust frosting consistency by thinning with milk if too thick or adding more powdered sugar if too thin.
  15. Frost and serve: Once the cake has completely cooled, spread the frosting evenly on top and optionally swirl with extra blackberry jam before serving. Enjoy!

Notes

  • Use gluten free all purpose flour with xanthan gum included for best results.
  • Tossing blackberries with flour keeps them from sinking to the bottom of the cake.
  • Ensure the cake is completely cool before frosting to prevent melting.
  • Adjust the frosting thickness according to your preference by adding milk or powdered sugar.
  • Fresh lemon juice and zest enhance the bright citrus flavor in the cake.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: gluten free cake, lemon poppy seed cake, blackberry cake, gluten free dessert, lemon cake, poppy seed cake, berry frosting cake

Find it online: https://dylangranv.com/gluten-free-lemon-poppy-seed-blackberry-cake-recipe/