Gluten-Free Blueberry Lemon Drizzle Bundt Cake

A close up image of a slice of glazed lemon blueberry bundt cake on a plate and fresh lemon and blueberries in the background

4.20 from 5 votes

Gluten-Free Blueberry Lemon Drizzle Bundt Cake

This glazed blueberry lemon bundt cake is summer sunshine in every bite. Bursting with fresh citrus flavor and just the right balance of sweet to tangy, you and your guests will be reaching for seconds and maybe even thirds.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 287kcal

Author: Kitrusy

Ingredients

For Cake:

2 cups blanched almond flour
2 tbsp potato starch or ¼ cup tapioca flour
1 tsp baking soda
1/4 tsp Himalayan salt
1 lemon zest
3 large eggs room temperature
1/4 cup coconut oil melted (or light olive oil)
1/4 cup honey
3 tbsp fresh lemon juice
1/2 tsp vanilla extract
1/2 tsp lemon extract
3/4 cup fresh blueberries

For Glaze:

3 tbsp honey
2 tbsp coconut oil
2 tbsp coconut milk or almond milk
3 tbsp fresh lemon juice

Instructions

Make your Cake:

Preheat oven to 350ºF (176°C) and grease a 9.5" bundt pan with coconut oil and set aside.
Combine almond flour, potato starch, baking soda, salt and lemon zest together in a medium-sized bowl.
In a large bowl, whisk together the eggs, melted coconut oil, honey, lemon juice, and extracts into a homogeneous blend.
Pour your dry ingredients into the large bowl containing your wet ingredients, and fold the mixture together until combined.
Pour ¼ of the batter into the bundt pan and spread evenly to create a base (that your blueberry incorporated batter will sit on. This is done to prevent the blueberries from sinking to the bottom of the pan which can cause your cake to stick.)
Fold the fresh blueberries into the remaining ¾ batter and pour it into pan.
Bake your cake for 25 minutes until a toothpick inserted comes out clean or with a few crumbs on the end (retest if you poke a blueberry).
Allow your cake to cool in the pan for 5 minutes before attempting to turn it out onto a board or plate.
Let your cake cool completely before adding the glaze.

Make your Glaze:

Add the honey, coconut oil, coconut milk and lemon juice to a sauce pan over low heat and stir until it begins to simmer.
Remove the pan from the heat and allow it to cool.
Pour the cooled glaze over the top of the cake and allow it to set.

Cut and Serve:

Cut your cake into 10 slices and enjoy. Store any leftovers in an airtight container in the refrigerator for up to a week or wrap each slice up and freeze for up to 3 months.

Notes

You can use an immersion blender to combine your wet ingredients into a completely homogeneous mixture. Be sure to not over blend it.
If the cake is browning too quickly, tent it with a piece of foil for the last 10 minutes of baking.
For best results with your glaze, pour half of the cooled glaze evenly over the cake, let it set for a few minutes (you can put it into the refrigerator) and then pour the other half. This ensures thick and even coverage.

Nutrition