Gluten-Free Blueberry Lemon Bundt Cake

This Gluten-Free Blueberry Lemon Bundt Cake is a simple, wholesome dessert, a healthier twist on a classic treat. Naturally sweetened with honey, this cake has a cozy, natural sweetness that goes perfectly with bursts of juicy blueberries in every slice.

Made with a blend of almond and oat flour, this cake is tender, moist, and completely gluten-free. It is not only gluten-free but also refined sugar-free, making it an excellent choice for those seeking a lighter yet indulgent dessert. A touch of vanilla and a hint of lemon zest bring the flavors to life.

It’s just the right treat for brunch, a casual afternoon snack, or even a special dessert. Easy to bake and full of natural goodness, this Bundt cake is a delicious way to satisfy your sweet tooth, without the refined sugar!

How to make gluten-free blueberry lemon Bundt cake

Begin by preheating your oven to 350°F (180°C). Prepare a 9- or 10-inch (23–25 cm) bundt pan by buttering it generously and dusting it with oat flour to prevent sticking.

Next, prepare the dry ingredients. In a medium bowl, whisk together the oat flour, almond flour, salt, and baking powder. Set the mixture aside.

In a separate bowl, cream together the honey/maple syrup, butter, and vegetable oil until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest to enhance the flavor.

With the mixer on low, gradually add the dry ingredients, alternating with the buttermilk. Continue until all the ingredients are fully incorporated, resulting in a smooth batter.

Toss the blueberries with a tablespoon of oat flour and incorporate into the batter. Pour the batter into the prepared pan, spreading it evenly.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil and continue baking.

Allow the cake to cool in the pan for about 10 minutes before carefully inverting it onto a serving platter. Dust with natural powdered sugar like stevia or monk fruit sweetener.

Hope you will try this amazing Bundt cake. If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

Other healthy oatmeal treats you may like to try

Enjoy guilt-free indulgence with this Healthy Chocolate Banana Bread! Moist, tender, and bursting with rich chocolate flavor, it’s bound to become a family favorite.

These Healthy Banana Oatmeal Cookies are the perfect snack when you’re craving something sweet but still want to keep it healthy and sugar-free.

These Blueberry Oat Crumble Bars are a delicious treat, perfect for breakfast, a snack, or dessert. With a sweet blueberry filling nestled between layers of buttery, crumbly oat mixture, they’re sure to satisfy any craving.

Gluten-Free Blueberry Lemon Bundt Cake- section

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Gluten-Free Blueberry Lemon Bundt Cake

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This Gluten-Free Blueberry Lemon Bundt Cake is a simple, wholesome dessert, a healthier twist on a classic treat. Gluten-free and also refined sugar-free, naturally sweetened with honey, this cake has a cozy, natural sweetness that goes perfectly with the juicy blueberries in every slice.

Course Dessert

Cuisine American

Keyword blueberry, bundt cake, gluten free dessert, healthy recipes, refined sugar-free

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 360kcal

Ingredients

2 cups (200g) oats , processed into fine flour
1 ½ cup (150g) almond flour
2 ½ tsp (10g) baking powder
1 tsp (5g) salt
1/2 cup (110g) butter , at room temperature
1/3 cup (120g) honey/maple syrup
1/3 cup (80g) vegetable oil
4 eggs
1 tsp (5g) vanilla extract
2 tbsp lemon zest (zest from two lemons)
1 cup (240g) buttermilk
2 cups (200g) fresh or frozen blueberries
1 tbsp (10g) oat flour , to toss the blueberries

Instructions

Preheat the oven to 350F (180C). Butter and dust with oat flour a 9 or 10-inch (23-25cm) Bundt pan.
In a medium bowl whisk oat flour, almond flour with salt and baking powder. Set aside.
In another bowl, add honey, butter, vanilla extract and vegetable oil, and mix until creamy.
Incorporate eggs one at a time.
Add lemon zest and mix to combine.
With the mixer on low, gradually incorporate the oat flour mixture alternating with the buttermilk, until all is well incorporated.
In a medium bowl, toss the blueberries with a tablespoon of oat flour.
Add the blueberries to the batter.
Gently fold them in to incorporate into the batter.
Pour the batter into the prepared pan.
Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. If browns too fast, you can cover it with aluminum foil and continue baking.
Allow the cake to cool slightly in the pan on a cooling rack for about 10 minutes.
Invert onto a serving platter. Serve warm or cold. Enjoy!