Introduction

This Gluten Free Lemon Poppy Seed Blackberry Cake is a delightful combination of tangy lemon and sweet blackberries, perfect for any occasion. Moist and tender with a light poppy seed crunch, it’s topped with a luscious blackberry frosting that makes every bite irresistible.

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 (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).
Step 2: Toss the 1/2 cup blackberries for the cake with 2 teaspoons of flour to coat, then set aside.
Step 3: Line an 8×8 inch baking pan with parchment paper and set aside.
Step 4: 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 5: Gradually beat in the gluten free all purpose flour, almond flour, baking powder, baking soda, and salt. Be sure to spoon and level the flours for accuracy.
Step 6: Mix on low speed just until the batter is well combined.
Step 7: Gently fold in the poppy seeds, then fold in the floured blackberries.
Step 8: Pour the batter into the prepared pan and bake for 32-40 minutes, or until a toothpick inserted in the center comes out clean. Around 35 minutes usually works well.
Step 9: Remove the cake from the oven and let it cool in the pan for 15 minutes, then carefully flip onto a wire rack to cool completely.
Step 10: Meanwhile, prepare the frosting by creaming the softened butter in a bowl or stand mixer for 2-3 minutes.
Step 11: Add the powdered sugar and mix until well combined and smooth.
Step 12: Blend the fresh blackberries and blackberry jam until smooth.
Step 13: Add the blackberry mixture, vanilla extract, and lemon zest to the butter and sugar bowl. Beat until well combined and fluffy.
Step 14: Taste the frosting and adjust consistency as needed: thin with a little milk if too thick, or add more powdered sugar if too thin.
Step 15: When the cake is completely cool, spread the frosting evenly on top. Optionally, swirl with additional blackberry jam for a beautiful finish and serve.

Tips & Variations

Use fresh, ripe blackberries for the best flavor and texture.
If you don’t have lemon extract, increase the lemon zest for extra lemony brightness.
Swap almond flour for more gluten free flour if you prefer a less nutty flavor.
For a dairy-free version, substitute oil for butter in the frosting and use non-dairy milk.
Tossing blackberries in flour helps prevent them from sinking to the bottom during baking.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. The frosted cake can also be frozen for up to 2 months; thaw overnight in the fridge and allow to warm slightly before enjoying.

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 before tossing with flour to reduce excess moisture in the batter.

Is this cake suitable for a nut allergy?

This recipe contains almond flour, which is a tree nut. You can try substituting with additional gluten free flour or oat flour if needed, but results may vary slightly in texture.