Gluten Free Lemon Poppy Seed Blackberry Cake

Why Make This Recipe

This Gluten Free Lemon Poppy Seed Blackberry Cake is a delightful treat that is both refreshing and satisfying. It is perfect for anyone who loves a light, fruity dessert that is safe for those avoiding gluten. The combination of zesty lemon, crunchy poppy seeds, and juicy blackberries creates a delicious flavor profile that will make your taste buds dance. Plus, it’s easy to prepare and makes a great addition to any gathering or special occasion.

How to Make Gluten Free Lemon Poppy Seed Blackberry Cake

Ingredients

• 1 1/2 cups gluten free all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 tablespoon poppy seeds
• 1 cup fresh blackberries
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest, lemon juice, and vanilla extract.
5. In another bowl, combine the gluten free flour, baking powder, salt, and poppy seeds.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until well combined.
7. Gently fold in the blackberries.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Allow to cool before serving.

How to Serve Gluten Free Lemon Poppy Seed Blackberry Cake

This cake can be served as is or with a simple dusting of powdered sugar on top for a nice presentation. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy it with a cup of tea or coffee for an afternoon treat.

How to Store Gluten Free Lemon Poppy Seed Blackberry Cake

To store this cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, slice the cake and freeze individual pieces wrapped tightly in plastic wrap and placed in a freezer bag for up to three months.

Tips to Make Gluten Free Lemon Poppy Seed Blackberry Cake

• Make sure to use gluten free all-purpose flour that has a good blend of flours for the best texture.
• Gently wash and dry the blackberries to prevent them from breaking apart in the batter.
• Adjust the amount of lemon zest according to your taste preference for a stronger or milder lemon flavor.

Variation

Try adding other berries like raspberries or blueberries for a mix of flavors. You can also switch the lemon for orange zest and juice if you prefer a different citrus taste.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries, but do not thaw them before adding to the batter. This will help prevent the batter from turning too watery.

Can I make this cake dairy-free?

Yes, you can substitute the unsalted butter with a dairy-free butter or coconut oil and use a non-dairy milk like almond milk.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time in the oven.

Gluten Free Lemon Poppy Seed Blackberry Cake

A refreshing gluten-free cake that combines zesty lemon, crunchy poppy seeds, and juicy blackberries for a delightful dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1.5 cups gluten free all-purpose flour Ensure it's a good blend of flours.
• 1 cup sugar
• 0.5 cup unsalted butter, softened Can be replaced with dairy-free butter for a dairy-free version.
• 2 large eggs
• 0.5 cup milk Use non-dairy milk for a dairy-free version.
• 1 tablespoon lemon zest Adjust to taste preference.
• 0.25 cup lemon juice Freshly squeezed is best.
• 1 tablespoon poppy seeds
• 1 cup fresh blackberries Gently wash and dry to prevent breaking.
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest, lemon juice, and vanilla extract.

Mixing

1. In another bowl, combine the gluten-free flour, baking powder, salt, and poppy seeds.
2. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until well combined.
3. Gently fold in the blackberries.

Baking

1. Pour the batter into the prepared cake pan and smooth the top.
2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
3. Allow to cool before serving.

Notes

Dust with powdered sugar for presentation. Pairs well with vanilla ice cream or whipped cream. Store in an airtight container for up to three days at room temperature, or refrigerate for up to a week. Freeze individual slices for up to three months.