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Gluten Free Lemon Poppy Seed Blackberry Cake Recipe

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★★★★★

4.9 from 89 reviews

This Gluten Free Lemon Poppy Seed Blackberry Cake is a moist and flavorful dessert perfect for those avoiding gluten. Infused with fresh lemon juice, zest, and a hint of lemon extract, the cake boasts a delicate citrus aroma complemented by crunchy poppy seeds and juicy blackberries folded in. Topped with a luscious blackberry buttercream frosting that balances tartness and sweetness, this cake is ideal for celebrations or a special treat.

Ingredients

Scale

Cake 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 (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 (to toss with blackberries)

Frosting Ingredients

  • 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

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking.
  2. Toss Blackberries: In a small bowl, toss 1/2 cup of blackberries with 2 teaspoons of flour. This helps to prevent the berries from sinking to the bottom of the cake during baking.
  3. Prepare Baking Pan: Line an 8×8 inch baking pan with parchment paper, allowing some overhang to easily lift the cake after baking.
  4. Mix Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the eggs, sugar, oil, milk, lemon juice, lemon zest, lemon extract, and vanilla extract. Beat on low speed until all ingredients are just combined.
  5. Add Dry Ingredients: Spoon and level the gluten free all purpose flour, almond flour, baking powder, baking soda, and salt into the wet mixture. Beat on low speed until blended, ensuring not to overmix.
  6. Fold in Poppy Seeds and Blackberries: Gently fold the poppy seeds into the batter. Then carefully fold in the floured blackberries to evenly distribute without breaking them up.
  7. Transfer to Pan and Bake: Pour the batter into the prepared pan, smoothing out the top. Bake for 32 to 40 minutes, checking around 35 minutes with a toothpick to ensure it comes out clean.
  8. Cool Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely before frosting.
  9. Prepare Frosting Butter: In a clean bowl or stand mixer, cream the softened butter for 2 to 3 minutes until smooth and fluffy.
  10. Add Powdered Sugar: Gradually mix in the powdered sugar until fully combined and creamy.
  11. Blend Blackberries: In a blender, combine the fresh blackberries and blackberry jam and blend until smooth.
  12. Combine Frosting Ingredients: Add the blackberry puree, vanilla extract, and lemon zest to the butter and sugar mixture. Beat until the frosting is well mixed, fluffy, and uniform in color.
  13. Adjust Consistency: Taste the frosting and adjust thickness if necessary: add a little milk if too thick or more powdered sugar if too thin.
  14. Frost Cake: Once the cake is completely cool, spread the blackberry lemon frosting evenly on top. Optionally, swirl in extra blackberry jam for added fruity decoration and flavor.
  15. Serve and Enjoy: Slice the cake into 12 servings and enjoy this delightful gluten free lemon poppy seed blackberry treat!

Notes

  • Be sure to toss blackberries with flour to prevent them from sinking during baking.
  • Use gluten free 1:1 baking flour for best texture and ease.
  • Allow the cake to cool fully before frosting to avoid melting the buttercream.
  • Adjust frosting thickness by using milk or powdered sugar for desired spreadability.
  • This cake can be stored in an airtight container for 2-3 days at room temperature or refrigerated for up to 5 days.
  • To enhance flavor depth, lemon zest and extract are key ingredients alongside fresh lemon juice.

Keywords: gluten free lemon poppy seed cake, blackberry cake, lemon cake gluten free, poppy seed cake, blackberry buttercream frosting, diabetic friendly dessert, gluten free baking

Find it online: https://famdishes.com/gluten-free-lemon-poppy-seed-blackberry-cake-recipe/