Introduction

This Gluten Free Lemon Poppy Seed Blackberry Cake is a bright and flavorful dessert perfect for any occasion. Bursting with fresh blackberries and tangy lemon, it’s topped with a creamy blackberry frosting that adds a lovely rich finish.

Gluten Free Lemon Poppy Seed Blackberry Cake Recipe - Recipe Image

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 (such as 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
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
Step 2: Toss the 1/2 cup of blackberries with 2 teaspoons of flour to prevent them from sinking in the batter. Set aside.
Step 3: In a large 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: Add the gluten free all-purpose flour, almond flour, baking powder, baking soda, and salt. Spoon and level the flours to measure accurately. Beat on low speed until well combined.
Step 5: Fold in the poppy seeds followed by the floured blackberries gently to avoid breaking them.
Step 6: Transfer the batter to the prepared pan and bake for 32-40 minutes, or until a toothpick inserted in the center comes out clean. Mine is usually done around 35 minutes.
Step 7: Remove the cake from the oven and let it cool for 15 minutes in the pan. Then carefully flip it onto a wire rack to cool completely.
Step 8: While the cake cools, prepare the frosting. Beat the softened butter in a bowl or stand mixer for 2-3 minutes until creamy.
Step 9: Gradually add the powdered sugar and mix well.
Step 10: In a blender, combine the fresh blackberries and blackberry jam and blend until smooth.
Step 11: Add the blackberry mixture, vanilla extract, and lemon zest to the butter and sugar. Beat until fluffy and well combined. Adjust consistency by thinning with milk if too thick or adding more powdered sugar if too thin.
Step 12: Once the cake is completely cool, spread the frosting evenly on top. Swirl with additional blackberry jam if desired, then serve and enjoy!

Tips & Variations

For extra moisture, you can substitute half of the milk with yogurt or buttermilk.
Use fresh or frozen blackberries; if frozen, do not thaw before folding into the batter.
If you don’t have lemon extract, increase the lemon zest and juice slightly to enhance the flavor.
Try swapping the poppy seeds for chia seeds for a different texture.
For a dairy-free option, use a plant-based milk and vegan butter substitute.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring to room temperature before serving for best flavor. You can also freeze the unfrosted cake layers wrapped tightly for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can use any gluten free all-purpose baking flour blend that measures 1:1 with regular flour. Make sure it contains xanthan gum or a similar binder for best results.

How do I prevent the blackberries from sinking?

Tossing the blackberries in a small amount of flour before folding them into the batter helps suspend them evenly throughout the cake and prevents sinking to the bottom.

Gluten Free Lemon Poppy Seed Blackberry Cake Recipe

Print Recipe

★★★★★

4.8 from 63 reviews

This Gluten Free Lemon Poppy Seed Blackberry Cake is a delightful, moist, and flavorful treat perfect for any occasion. Featuring a light lemon-infused cake studded with poppy seeds and fresh blackberries, it’s topped with a luscious blackberry buttercream frosting. The cake combines gluten-free all-purpose flour and almond flour for a tender crumb and bursts with citrus and berry flavors that make it irresistibly fresh and summery.

Author: Lila
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

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 (for tossing)

Frosting

1/2 cup butter, softened at 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

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake evenly.
Toss Blackberries: Gently toss 1/2 cup of blackberries with 2 teaspoons of flour to prevent them from sinking to the bottom of the cake batter. Set aside.
Prepare Pan: Line an 8×8 inch baking pan with parchment paper for easy removal and to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl or stand mixer bowl, combine eggs, sugar, oil, milk, lemon juice, lemon zest, lemon extract, and vanilla extract. Beat on low speed until fully combined.
Add Dry Ingredients: Spoon and level the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt into the wet ingredients. Beat on low speed until just combined to avoid overmixing.
Fold in Seeds and Berries: Gently fold in the poppy seeds followed by the floured blackberries to evenly distribute them throughout the batter.
Transfer and Bake: Pour the batter into the prepared baking pan and bake for 32-40 minutes or until a toothpick inserted in the center comes out clean. Typically, 35 minutes yields perfect results.
Cool 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.
Prepare Frosting Butter Base: While the cake cools, cream softened butter in a bowl or stand mixer for 2-3 minutes until smooth and creamy.
Add Powdered Sugar: Gradually add powdered sugar to the creamed butter and mix well until fully incorporated.
Blend Blackberry Mixture: Combine fresh blackberries and blackberry jam in a blender and blend until smooth and combined.
Combine Frosting Ingredients: Add the blackberry puree, vanilla extract, and lemon zest to the butter and sugar mixture. Beat until fluffy and well combined.
Adjust Frosting Consistency: Taste the frosting and adjust thickness by thinning with a splash of milk if too thick, or adding more powdered sugar if too thin.
Frost and Serve: Once the cake is completely cooled, spread the blackberry frosting evenly on top. Optionally swirl some extra blackberry jam for decoration. Slice, serve, and enjoy!

Notes

Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing and texture.
Use gluten-free all-purpose flour blend that includes xanthan gum or add some if your blend doesn’t contain it to help the cake hold together.
If fresh blackberries are not available, frozen ones can be used but thaw and pat dry to reduce added moisture.
Line the baking pan with parchment paper extending over the sides to easily lift the cake out once baked.
Adjust lemon zest and juice according to your taste preference for stronger or milder lemon flavor.
For a dairy-free version, substitute butter with a plant-based alternative and milk with almond or oat milk.
Store leftover cake covered in the refrigerator for up to 4 days; bring to room temperature before serving for best taste.

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