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