Gluten Free Lemon Poppy Seed Blackberry Cake Recipe

Introduction

This Gluten Free Lemon Poppy Seed Blackberry Cake is a delightful treat that balances bright citrus flavors with sweet blackberries and a tender crumb. Topped with a creamy blackberry-lemon frosting, it’s perfect for any occasion, whether a casual snack or a special celebration.

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)
• 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

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Toss the 1/2 cup of blackberries for the cake with 2 teaspoons of flour and set aside to prevent them from sinking in the batter.
3. Step 3: Line an 8×8 inch baking pan with parchment paper and set aside.
4. Step 4: In a large bowl or the bowl of a stand mixer, beat together the eggs, sugar, oil, milk, lemon juice, lemon zest, lemon extract, and vanilla extract on low speed until combined.
5. Step 5: Add the gluten free all purpose flour, almond flour, baking powder, baking soda, and salt. Spoon and level the flours before adding. Beat on low speed just until everything is well combined.
6. Step 6: Fold in the poppy seeds, then gently fold in the floured blackberries.
7. Step 7: Transfer the batter to the prepared pan and bake for 32-40 minutes, or until a toothpick inserted in the center comes out clean. Most ovens take about 35 minutes.
8. Step 8: Remove from the oven and let the cake cool for 15 minutes in the pan, then carefully flip onto a wire rack to cool completely.
9. Step 9: While the cake cools, prepare the frosting. Beat the softened butter for 2-3 minutes until creamy.
10. Step 10: Add the powdered sugar and mix until well combined.
11. Step 11: Blend the fresh blackberries with the blackberry jam until smooth.
12. Step 12: Add the blackberry mixture, vanilla extract, and lemon zest to the butter and sugar. Beat until fluffy and well combined.
13. Step 13: Taste the frosting and adjust consistency as needed—thin with a little milk if too thick or add more powdered sugar if too thin.
14. Step 14: Once the cake is completely cool, spread the frosting evenly over the top. Swirl with additional blackberry jam if desired, then serve and enjoy!

Tips & Variations

• Tossing the blackberries in flour before folding them into the batter helps keep them from sinking to the bottom of the cake.
• Use room temperature ingredients for a smoother batter and better texture.
• For a dairy-free version, substitute almond milk for regular milk and use a dairy-free butter alternative.
• Try swapping blackberries with blueberries or raspberries depending on your preference.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow the frosting to soften slightly at room temperature before serving. You can also freeze the unfrosted cake for up to 2 months; thaw in the refrigerator and frost just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten free?

Yes, you can substitute regular all-purpose flour if you do not need the cake to be gluten free. The texture will be slightly different but still delicious.

Can I make this cake in a larger pan or different shape?

Yes, you can bake the batter in a 9×13 inch pan, but reduce the baking time slightly and watch closely. A toothpick inserted in the center should come out clean when done.