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
Units
Scale
Crumble
- 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
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