Gluten Free Lemon Poppy Seed Blackberry Cake: A Burst of Sunshine in Every Bite

There’s something magical about the combination of zesty lemon and sweet, juicy blackberries. It just screams summer, sunshine, and happy afternoons on the porch. This Gluten Free Lemon Poppy Seed Blackberry Cake is my absolute go-to when I want to create a dessert that feels both elegant and comforting. It’s the cake you bake for a brunch with friends that will have everyone asking for the recipe, or for a quiet weekend treat that makes your kitchen smell like pure joy.

I first stumbled upon this flavor combination after a trip to the farmers’ market, my basket overflowing with plump blackberries. I wanted something that celebrated their natural tartness without being overly complicated. This cake was the happy result—a moist, tender crumb packed with bright lemon flavor, delicate poppy seeds, and pockets of warm, bursting berries. It’s a dessert that proves gluten-free baking can be every bit as delicious and satisfying as the traditional kind.

Table of Contents

Table of Contents

Why You’ll Love This Gluten Free Lemon Poppy Seed Cake

This recipe is a winner for so many reasons, especially if you’re navigating a busy schedule or cooking for loved ones with dietary needs.

• Incredibly Easy: It’s a simple “whisk-and-fold” situation. No fancy techniques required!
• Naturally Gluten-Free: Made with a reliable gluten-free flour blend, so everyone can enjoy a slice.
• Family-Friendly Fun: The sweet-tart flavor is a hit with both kids and adults.
• Perfect for Any Occasion: Dress it up with a dollop of whipped cream for a party or enjoy a simple square with your afternoon tea.

Ingredients You’ll Need

Gathering your ingredients is the first step to baking success! Here’s what you’ll need to make this delightful gluten-free cake.

Print

• 2 cups (280g) gluten-free 1:1 baking flour (I love using Bob’s Red Mill)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 large eggs, at room temperature
• 1 cup (200g) granulated sugar
• ½ cup (120ml) plain Greek yogurt or sour cream
• ½ cup (120ml) neutral oil (like avocado or vegetable oil)
• ¼ cup (60ml) fresh lemon juice
• Zest of 2 lemons
• 1 tbsp poppy seeds
• 1 tsp vanilla extract
• 1 ½ cups fresh blackberries (plus a few extra for topping)

Step-by-Step Instructions

Let’s get baking! Follow these simple steps for a perfectly baked cake every time.

Prep the Pan and Oven

First, preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan and line it with parchment paper, leaving a little overhang on two sides. This will make it super easy to lift the cake out later!

Combine the Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. This ensures all the leaveners are evenly distributed, which is key for a good rise.

Whisk the Wet Ingredients

In a larger bowl, whisk the eggs and sugar together until they’re pale and slightly thickened. This adds air to the batter. Then, whisk in the Greek yogurt, oil, fresh lemon juice, lemon zest, poppy seeds, and vanilla extract until everything is smooth and well combined.

Bring It All Together

Gently fold the dry flour mixture into the wet ingredients using a spatula. Mix just until you no longer see streaks of flour. Be careful not to overmix! Now, gently fold in most of the blackberries, saving a handful for the top.

Bake to Perfection

Pour the batter into your prepared pan and spread it evenly. Scatter the remaining blackberries on top. Bake for 35-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before using the parchment paper to lift it onto a wire rack to cool completely.

Tips for the Best Gluten-Free Cake

A few little tricks can make a big difference in your baking results.

• Room Temperature is Key: Using room-temperature eggs and yogurt helps the ingredients emulsify better, creating a smoother, more cohesive batter. If you forget, just place your eggs in a bowl of warm water for 5-10 minutes!
• Don’t Overmix: Once you add the flour, mix until just combined. Overmixing can lead to a dense, tough cake because it develops the gluten in the flour blend (even though it’s gluten-free, the blends often contain proteins that can become gummy).
• Test for Doneness: Ovens can vary, so start checking your cake a few minutes before the timer goes off. The toothpick test is your best friend!
• Berry Swap: Not a fan of blackberries? This cake is also fantastic with raspberries or blueberries. For more berry inspiration, check out our guide to essential gluten-free baking tips.

How to Serve This Beautiful Cake

This cake is delicious all on its own, but a little extra something never hurts! For a simple treat, a dusting of powdered sugar is lovely. If you’re feeling fancy, a scoop of vanilla ice cream or a dollop of freshly whipped cream takes it to the next level. It’s the perfect dessert to serve alongside a cup of coffee or tea for a truly relaxing moment. If you’re planning a full spread, it pairs beautifully with a light salad for a lovely brunch.

Storing and Freezing

To keep your cake fresh, store it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze it for longer storage! Wrap the completely cooled cake (or individual slices) tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Just thaw it overnight in the fridge before serving.

Frequently Asked Questions

Can I use frozen blackberries?

You can, but it’s best not to thaw them first! Toss the frozen blackberries in a tablespoon of your gluten-free flour blend before folding them into the batter. This helps prevent them from bleeding too much color and sinking to the bottom.

What’s the best gluten-free flour for this recipe?

I highly recommend a good 1:1 gluten-free baking flour that contains xanthan gum, like the ones from Bob’s Red Mill or King Arthur Baking. These blends are designed to replace all-purpose flour seamlessly. For a deeper dive, King Arthur Baking has a great guide to gluten-free flours.

Can I make this cake dairy-free?

Absolutely! Simply swap the Greek yogurt for an equal amount of your favorite plain, unsweetened dairy-free yogurt or even applesauce. The result will be just as moist and tasty.

My cake is browning too quickly. What should I do?

If the top of your cake is getting dark before the center is cooked, tent it loosely with a piece of aluminum foil for the remainder of the baking time. This will shield it from direct heat while allowing it to finish baking through.

I truly hope this Gluten Free Lemon Poppy Seed Blackberry Cake becomes a cherished recipe in your home, just like it is in mine. It’s a simple, joyful bake that never fails to bring smiles. If you give it a try, I’d love to hear about it! And if you’re looking for another stunning gluten-free dessert, you have to try this decadent Flourless Chocolate Cake. Happy baking!