Gluten Free Lemon Poppy Seed Blackberry Cake Recipe
Introduction
This Gluten Free Lemon Poppy Seed Blackberry Cake is a delightful blend of fresh citrus and juicy blackberries, perfect for a light dessert or afternoon treat. The tender crumb combined with a creamy blackberry frosting makes it both refreshing and indulgent.
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, for tossing)
- 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 (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and set aside.
- Step 2: Toss the 1/2 cup of blackberries for the cake with 2 teaspoons of flour to coat them; set aside. This helps prevent the berries from sinking in the batter.
- Step 3: In a large mixing 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 4: Gradually add the gluten free all purpose flour, almond flour, baking powder, baking soda, and salt. Use a spoon to level the flour for accuracy. Beat on low speed just until the mixture is well combined.
- Step 5: Fold in the poppy seeds and then gently fold in the floured blackberries.
- Step 6: Pour the batter into the prepared pan and bake for 32-40 minutes. Check at 35 minutes by inserting a toothpick into the center — it should come out clean.
- Step 7: 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.
- Step 8: While the cake cools, prepare the frosting. Cream the softened butter in a bowl or mixer for 2-3 minutes until smooth.
- Step 9: Add the powdered sugar and mix until fully combined.
- Step 10: Blend the fresh blackberries and blackberry jam until smooth. Add this mixture along with vanilla extract and lemon zest to the butter-sugar mixture. Beat until fluffy and well combined.
- Step 11: Taste the frosting and adjust consistency. Thin with a little milk if too thick, or add more powdered sugar if too thin.
- Step 12: Once the cake is completely cool, spread the frosting on top. You can swirl additional blackberry jam over the frosting for decoration. Serve and enjoy!
Tips & Variations
- Use fresh lemons for zest and juice for the brightest flavor.
- Tossing blackberries with flour helps them stay distributed evenly throughout the cake.
- For a dairy-free option, substitute milk and butter with plant-based alternatives.
- Add a handful of chopped nuts, like almonds or pecans, for extra texture.
Storage
Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture. The frosting can firm up in the fridge, so a short time outside the fridge helps soften it again. This cake is not ideal for freezing due to the fresh blackberry frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blackberries instead of fresh?
Yes, but be sure to thaw and drain them well, then toss with flour before folding into the batter to reduce excess moisture.
Is this recipe suitable for all gluten free flours?
This recipe works best with a 1:1 gluten free baking flour blend that contains xanthan gum or another binder to mimic wheat flour’s texture.
Print
Gluten Free Lemon Poppy Seed Blackberry Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Lemon Poppy Seed Blackberry Cake combines zesty lemon flavors with the crunch of poppy seeds and the burst of juicy blackberries, all baked into a moist, tender cake. It is topped with a luscious blackberry-infused lemon frosting, making it a delightful treat perfect for gatherings or a special dessert that caters to gluten-free diets.
Ingredients
Scale
For the Cake
- 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 (optional, for tossing the berries)
For the Frosting
- 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
- Milk (optional, to adjust frosting consistency)
Instructions
- Preheat: Preheat the oven to 350°F (175°C) to prepare for baking the cake.
- Toss Blackberries: Toss the 1/2 cup blackberries with 2 teaspoons of flour to prevent them from sinking during baking, then set aside.
- Line Pan: Line an 8×8 inch baking pan with parchment paper for easy cake removal.
- Mix Wet Ingredients: In a large mixing bowl or stand mixer bowl, beat together the eggs, sugar, oil, milk, lemon juice, lemon zest, lemon extract, and vanilla extract on low speed until all ingredients are combined.
- Add Dry Ingredients: Add the gluten free all purpose flour, almond flour, baking powder, baking soda, and salt to the wet mixture. Spoon and level the flours to ensure accuracy. Mix on low speed just until combined.
- Add Poppy Seeds and Blackberries: Fold in the poppy seeds gently followed by the floured blackberries, mixing carefully to keep the berries intact.
- Transfer to Pan: Pour the batter into the prepared baking pan, spreading it evenly.
- Bake: Bake for 32-40 minutes or until a toothpick inserted in the center comes out clean. The cake typically takes about 35 minutes.
- Cool Cake: Remove from the oven and let cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Prepare Frosting – Beat Butter: While the cake cools, beat the softened butter in a bowl or stand mixer for 2-3 minutes until creamy.
- Add Powdered Sugar: Gradually add the powdered sugar to the creamed butter and mix until well combined.
- Blend Blackberries: In a blender or food processor, blend the fresh blackberries and blackberry jam until smooth.
- Combine Frosting Ingredients: Add the blended blackberry mixture, vanilla extract, and lemon zest to the butter and sugar mixture. Beat until the frosting is fluffy and well mixed.
- Adjust Frosting Consistency: Taste the frosting and adjust as needed; if too thick, thin with a little milk; if too thin, add more powdered sugar until desired consistency is reached.
- Frost and Serve: When the cake is completely cool, spread the blackberry lemon frosting evenly over the top. Optionally, swirl extra blackberry jam on top for decoration and serve.
Notes
- Tossing blackberries with flour before folding into the batter helps prevent them from sinking to the bottom during baking.
- Use gluten free all purpose flour labeled 1:1 for best results in gluten free baking.
- Let the cake cool completely before frosting to avoid melting the frosting.
- Adjust frosting consistency with milk or powdered sugar based on preference.
- This cake can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Room temperature ingredients incorporated into the batter will yield a better texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gluten free lemon poppy seed cake, blackberry lemon cake, gluten free dessert, lemon cake with poppy seeds, blackberry frosting cake
