5 Ingredient Lemon Blueberry Cake (Gluten Free)

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Lemon Blueberry Cake is the perfect dessert for spring! With both gluten-free and refined sugar-free options and made with just five ingredients, this is the perfect recipe to fit all your baking needs.

Overhead image of lemon blueberry cake in baking dish

We’re still going strong with easy prep month! But we have yet to post an easy dessert recipe. That is until now! A good old fashioned blueberry dump cake! I know I know, that is not the most appetizing name for this cake, but if you grew up in the south, you’ll know exactly what I’m talking about!

A “dump and bake” cake is most commonly made with boxed cake mixes, they might be one of the easiest recipes on the planet. However, traditional recipes aren’t always allergy-friendly, and trying to alter ingredients to meet your needs can be confusing. So, in an effort to make your life easier and bring you a delicious dessert with minimal ingredients, I have created this Lemon Blueberry Cake!  

After much testing, I’m happy to say I have perfected this recipe in all its variations. Whether you’re looking for something gluten-free or need to keep sugar at a minimum, this recipe is guaranteed to please.  

Given that berries are so plentiful this year and packed with tons of nutrients, it seemed like a shame to use boxed cake filling featuring dried, sugar-loaded berries. Instead, I opted for fresh berries and used Bob’s Red Mill mixes. Depending on your dietary needs, both the vanilla cake mix and berry muffin mixes work amazingly well to create a healthier version of your favorite blueberry dump cake! 

While you’re at it, here’s another berry dessert bar recipe where you could use a pre-made GF baking mix. And a few more super easy cake recipes with that citrus flavor; lemon pudding cake and Vegan citrus coconut cake. Perfect for spring!

Now, on to the cobblerish cake love!

Recipe ingredients

Keeping in line with easy recipes, this dessert is made in just six steps and ready in less than an hour. Even better, I bet you have at least half of the ingredients on hand in your kitchen already. 

overhead photo: blueberries in a bowl, sliced in half lemon, coconut flakes in a bowl, stick of butter on a plate, bowl of gluten free flour
  • Blueberries (fresh or frozen) – If you don’t have blueberries any berries you have on hand would work in this recipe. 
  • Unsweetened shredded coconut – Coconut is full of healthy fats, and when shredded, it adds amazing texture to any dish. 
  • Maple syrup – Unlike processed sugars, this all-natural sweetener is full of vitamins, minerals, and antioxidants to keep you healthy. 
  • Sliced butter – If you follow a plant-based diet, opt for vegan butter instead.

Lemon juice and lemon for garnish – The bonus ingredient! Technically, this ingredient is optional (which would make 6 ingredients), but I highly recommend it as the garnish makes your Blueberry Lemon Cake look incredible.

How to make lemon blueberry dump cake (Video)

  1. Preheat your oven. You’ll want your oven to reach 350° Fahrenheit before baking.
  1. Toss the ingredients. Make sure the blueberries, unsweetened coconut, maple syrup, lemon juice, and two tablespoons of cake mix are well combined. Then, layer the mixture on the bottom of an 8×11 inch baking dish.
  1. Layer the cake mix. Spread the cake (or muffin) mix on top of the fruit layer, and be sure to cover all corners evenly! Add thinly sliced lemons and butter on top making sure the cake mix is covered with enough butter to bake evenly. See photos for reference.
  1. Bake for 40-45 minutes. Place the baking dish in the oven, and make sure to rotate it halfway through baking. Let it cook until the top layer is golden brown. 
overhead photo: blueberries in a bowl, sliced in half lemon, coconut flakes in a bowl, stick of butter on a plate, bowl of gluten free flour
  1. Let cool, and serve! Once completely cooled, add any toppings you wish and enjoy. 

Cooking tips and ingredient substitutions

  1. Use tin foil to continue baking: If after 45 minutes of baking, your lemon blueberry cake still has an underbaked center, cover it with foil, and bake it for an additional 5-10 minutes. This will ensure the center bakes without burning the rest of the cake! 
  1. Add more butter: If you’re a crispy edge kind of person, add an additional tablespoon of butter to the top of your cake before baking. Make sure to place the extra butter at the edges of your pan.  
  1. Substitute cake pans: If you don’t have a 9×11 inch pan, don’t panic. Instead, use a 9-inch cake or pie dish. Or, opt for a 9×13 inch dish. However, be aware that if you choose the latter option, your cake won’t be quite as thick. Although, it will still taste amazing. 

Serving suggestions

This recipe is incredible all on its own. However, if you’re looking to spruce it up even more, feel free to include some of the toppings below. Or, get creative and add your own! If you do decide to make this recipe, I’d love it if you let me know how you chose to serve it in the comments below. 

  • Yogurt: Have fun trying out different yogurt flavors and add-ins.  
  • Coconut whip: A dairy-free alternative to cool whip, the fruity flavor of coconut whip works incredibly well in combination with the lemon and blueberries in this recipe.

Print

Overhead image of gluten free lemon blueberry cake in baking dish

5 Ingredient Lemon Blueberry Cake (Gluten Free)



  • Author:
    Lindsay Cotter

  • Prep Time:
    10 min

  • Cook Time:
    45 min

  • Total Time:
    55 minutes

  • Yield:
    8 to 10 servings

  • Diet:
    Gluten Free

Description

Lemon Blueberry Cake is the perfect dessert for spring! With both gluten-free and refined sugar-free options and made with just five ingredients, this is the perfect recipe to fit all your baking needs.


Ingredients

  • 4 cups blueberries (fresh or frozen)
  • 1 1/4 cups unsweetened shredded coconut
  • 1/3 cup maple syrup
  • 2 tbsp lemon juice (optional) 
  • 425 grams gluten free cake mix (equivalent to one 15 ounce cake mix box).
  • 8 tbsp sliced unsalted butter (Plant based butter may be substituted; see notes).
  • Lemon slices for garnish (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Toss the blueberries with unsweetened coconut, maple syrup, lemon juice, and 2 tbsp of the cake mix. Layer mixture on the bottom of an 8×11-inch baking dish or 9-inch cake/pie dish. A 9×13-inch dish may be used, but the cake will not be as thick.
  3. Spread the cake mix over the blueberries/coconut mixture. Make sure to spread evenly into all corners.
  4. Place thinly sliced lemon on top, followed by sliced butter. Add extra butter in the corners, if needed. Make sure the cake mix is covered with enough butter to bake evenly (see blog photos).   
  5. Place baking dish in preheated oven for 40-45 minutes, rotating halfway, until top layer is golden brown. If center of the cake is still under-baked after 45 minutes, cover with foil and bake an additional 5-10 minutes.
  6. Let cake cool before serving with dairy-free ice cream, yogurt, coconut whip, or on it’s own.

Notes

For crispier edges, use 9 tbsp of butter, placing a small amount in each corner of the pan. Substitute plant-based butter if preferred.

  • Category: Dessert
  • Method: bake
  • Cuisine: american

Keywords: cake mix, gluten free, cobbler cake, blueberry cake, lemon cake, dump cake

Huge thanks to one of my lovely readers for challenging me on this recipe! I love the concept and the ease of the recipe. I hope you do too!

Cheers,

LC

 

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