Gluten-Free Lemon Blueberry Crumb Cake
High protein | brunch favorite
Let’s talk about the kind of cake you accidentally eat for breakfast… and then again after dinner.
Bright lemon. Bursts of fresh blueberries. A buttery crumb topping that shatters just slightly when you slice into it. And a soft, tender cake underneath that somehow manages to be moist, light, and quietly packed with protein.
Here’s the secret: blended cottage cheese. You’ve seen it in my Blender Banana & Cottage Cheese Muffins
Before you panic — no, it doesn’t taste like cottage cheese. It melts right into the batter, adding protein, moisture, and structure that gluten-free baking sometimes struggles with. The result? A cake that feels bakery-worthy but still balanced enough to justify that second slice.
This Gluten-Free Lemon Blueberry Cake is fresh, vibrant, and just sweet enough — the kind of cake that works for brunch, dessert, or that mid-afternoon “I deserve something good” moment.
Why This Cake Works
- Naturally gluten free
- Extra protein from cottage cheese
- Lower sugar than traditional coffee cakes
- Moist crumb that holds together beautifully
- Bright lemon flavor from fresh zest + juice
- Perfect buttery crumb topping
It’s a cake that feels indulgent without being heavy.
Why Cottage Cheese?
Blended cottage cheese is the quiet hero of this recipe. Once blended smooth, i disappears completely into the batter while making the cake incredibly tender.
It adds:
- Protein
- Moisture
- A soft cake texture
- Stability for gluten-free baking
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Flavor Profile.
This cake balances everything beautifully:
Fresh lemon zest + juice for brightness
Sweet, juicy blueberries
A tender gluten-free crumb
A buttery crumble topping
It’s light enough for morning coffee and just rich enough to feel like dessert.
When to make this recipe
This recipe shines when you want something:
- for brunch gatherings
- for weekend baking
- to bring to a spring gathering
- to slice for breakfast all week
Pro Tips: Don’t skip the lemon zest.
The oils in the zest carry the real lemon flavor. Juice alone won’t give you the same brightness. Zest first. Juice second. Always.
Disclaimer: Please note that some of the links in this blog post are affiliate links and I will earn a commission if you purchase through those links. I use all of the products that I link and reccommend them because they are high quality products that I trust.
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Gluten-Free Lemon Blueberry Crumb Cake (High Protein)
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
- Diet: Gluten-Free
Description
This gluten-free lemon blueberry cake is moist, bright, and topped with a buttery crumb topping. Made with cottage cheese for extra protein and perfect texture.
Ingredients
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 1/3 cup gluten free flour blend
- 1 pinch of salt
- 3/4 cup granulated sugar
- 2 tablespoons fresh lemon zest (about 2 lemons)
- 1 1/2 cups gluten free flour blend (plus 1 tablespoon)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup salted butter, room temperature & cut into 1-2 inch pieces
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1/2 cup cottage cheese
- 1 1/2 cups fresh blueberries
Get Recipe Ingredients
Instructions
- Preheat your oven to 350 degrees. Line a 8×8 pan with parchment paper and set a side.
- To make the crumble, combine all ingredients together in a small bowl- mix with a fork until all the flour is absorbed into the butter. Place the bowl in the refrigerator.
- To make the lemon blueberry cake – mix the sugar and lemon zest together using a stand mixer for 2 minutes on low. Add in the gluten free flour (minus the added 1 tablespoon), baking powder, salt and butter. Mix to combine until the butter is in small crumbles (about 2 minutes).
- Blend the vanilla extract, eggs, lemon juice, and cottage cheese together in a blender. One blend until it’s smooth – about 4 seconds worked for me.
- Pour this mixture into the dry ingredients and mix 50% of the way on low.
- Clean the blueberries briefly and toss the 1 tablespoon of flour on the berries. Mix around to slightly coat them. Add the blueberries into the cake batter mixture. Using a rubber spatula or wooden spoon, fold in the blueberries (be gentle) and finish mixing the batter together until no raw flour is showing.
- Add the batter into you prepared pan and spread so it’s an even layer. Sprinkle the crumble on top. Bake for 50-60 minutes or until the center is completely set (use a cake tester or skewer in the middle- it should come out clean). Remove from the oven and let cool completely before removing from the pan and slicing.
Notes
- Blending the cottage cheese, makes a silky consistancy and mixes the eggs evenly together with it.
- Letting the cake cool completely is really important. This helps it set up and stay together when you slice it.
- Prep Time: 15
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: dessert
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company. As a business owner, a soccer Mom to two daughters and always being asked “What’s for dinner?” – I get the challenges of everyday life.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home. All recipes that YOU can make in your kitchen.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
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