Every morning I like to have fresh blueberries in my breakfast. I add them to my gluten-free cereal and almond or rice milk. They always add a distinct flavor to my cereal and give me energy throughout the day. Blueberries, in addition to being rich in vitamins C, K, and B6, they contain several phytochemicals. For more info about health benefits of blueberries, check this link.
I always thought that blueberries and lemon should go well together, so I decided to try them together in a cake. The flavors in this cake were really tasty, zesty, and bursting. The recipe is so easy to follow. You can even try it with regular flour, with the same measurements and the result will be as amazing. I hope you will try this cake and enjoy it as much as I did.


Servings: 1 full cake or 4 small cakes

Preparation time: 15 minutes/Baking time: 45 minutes/Oven temperature 190°C.

- 3 eggs
- 1 ¼ cups sugar
- ½ cup vegetable oil (I use canola oil)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups gluten-free all-purpose flour
- ½ cup warm water
- 1/3 cup lemon juice
- Zest of one big lemon
- 100 grams fresh blueberries


  1. Put the eggs and sugar in a bowl and mix for a few minutes using electric beaters until creamy and fluffy.
  2. Add the oil gradually while still beating.
  3. Add the warm water and lemon juice and mix well.
  4. Mix the dry ingredients together (flour, baking powder, baking soda, salt).
  5. Add the dry ingredients and fold using a spatula or a wooden spoon.
  6. Add the zest and blueberries and mix well into the batter.
  7. Pour the batter into one cake tin (23 cm diameter) or into 4 small molds like I did.
  8. Bake the cake(s) in a pre-heated oven.
  9. You can freeze the cakes for up to 3 months after baking.