GF Lemon Blueberry Bundt Cake

A GF Lemon Blueberry Bundt Cake that will defy your friends that it is gluten free. It has wonderful texture and a nice tartness.
Course Dessert
Cuisine cake, dessert, Gluten free
Keyword blueberry, cake, dessert, gluten free, lemon
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Cooling Time 2 hours
Total Time 1 hour 15 minutes
Servings 8 people
Author Feed Your Soul Too


  • 2 1/2 Cups Gluten Free Bob's Red Mill Baking Flour
  • 2 Sticks Butter melted
  • 1/2 Tsp Baking Powder
  • 2 Cups Sugar
  • 4 Large Eggs
  • 1 Tbsp Xanthum gum
  • 1 Cup Coconut Milk
  • 1 Pint Blueberries
  • 1/2 Whole Squeeze of Lemon
  • 1/2 Whole Zest of a Lemon


  1. Preheat oven to 325 degrees (F).

    Generously spray a 10-inch Bundt pan with cooking spray and then dust the inside of the pan with GF Baking flour.

    In a stand mixer, combine the canned coconut milk, lemon juice, melted butter and the lemon zest. Set aside.

    Add the eggs, one at a time, and beat well after each addition.  Add the vanilla and combine.

    In a large mixing bowl, sift together the dry ingredients.

    Now add about the dry ingredients in batches to the wet ingredients in the bowl of the electric mixer.  Mix well and scrape down the sides of the bowl with a spatula as needed. Keep repeating this step until all of the wet and dry ingredients are incorporated.

    Add the blueberries and gently fold the blueberries into the cake batter.

    Carefully pour the cake batter into the prepared bundt pan. Use a spatula to evenly spread the batter.

    Bake for 60-70 minutes. Use a toothpick and make sure it comes out clean.

    Let the cake rest in the pan for 10 minutes. 

    Next, invert the cake onto a cooling rack and pop the cake out of the pan. 

    Let the cake completely cool (about 1-2 hours).

    Serve and enjoy!