Gluten-Free Lemon Poppy Seed Blackberry Cake

This Gluten-Free Lemon Poppy Seed Blackberry Cake is the perfect dessert to welcome spring. Bursting with zesty lemon flavor, crunchy poppy seeds, and juicy blackberries, it’s a treat that feels both indulgent and refreshing. The cake is wonderfully moist and tender, thanks to a combination of gluten-free and almond flour, and it’s crowned with a luscious lemon blackberry buttercream that ties it all together. Whether you’re baking for a celebration, brunch, or simply to satisfy your sweet tooth, this recipe delivers a beautiful balance of tartness and sweetness in every bite. Plus, it’s easy to make dairy-free or nut-free with simple substitutions, making it a versatile option for any guest.

Ingredients

For the Cake:

• 2 large eggs

• 1 cup granulated sugar

• ⅓ cup neutral oil (such as avocado or vegetable oil)

• ½ cup milk (dairy or non-dairy)

• 2 tablespoons fresh lemon juice

• 2 tablespoons lemon zest

• ½ teaspoon lemon extract (or additional zest)

• 1 teaspoon vanilla extract

• 1¾ cups gluten-free all-purpose flour (1:1 blend recommended)

• ½ cup almond flour

• ¾ teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1½ tablespoons poppy seeds

• ½ cup fresh blackberries, tossed with 2 teaspoons flour

For the Blackberry Buttercream:

• ½ cup unsalted butter, softened (or dairy-free alternative)

• 2 cups powdered sugar

• ½ cup fresh blackberries

• 2–3 tablespoons blackberry jam

• 1 tablespoon lemon zest

• ½ teaspoon vanilla extract

Directions

1. Prep the Oven and Pan:
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

2. Mix Wet Ingredients:
In a large bowl, whisk together the eggs, sugar, oil, milk, lemon juice, lemon zest, lemon extract, and vanilla until smooth and well combined.

3. Combine Dry Ingredients:
Stir in the gluten-free flour, almond flour, baking powder, baking soda, and salt. Mix until just incorporated. Avoid overmixing.

4. Fold in Add-Ins:
Gently fold in the poppy seeds, then fold in the flour-coated blackberries.

5. Bake:
Pour the batter into the prepared pan and smooth the surface. Bake for 32–40 minutes, or until a toothpick inserted in the center comes out clean (around 35 minutes is typical).

6. Cool the Cake:
Let the cake rest in the pan for 15 minutes. Then remove and place it on a wire rack to cool completely before frosting.

Make the Blackberry Buttercream

1. Beat Butter:
In a medium bowl, beat the softened butter for 2–3 minutes until light and fluffy.

2. Add Sugar:
Gradually add powdered sugar, mixing until smooth.

3. Blend Blackberries:
Puree the blackberries and jam until smooth, then strain to remove seeds if desired.

4. Finish the Frosting:
Add the blackberry mixture, lemon zest, and vanilla to the butter and sugar mixture. Beat until fluffy. Adjust consistency with more sugar or a splash of milk if needed.

5. Frost the Cake:
Once the cake is fully cooled, spread the buttercream evenly over the top.

Nutritional Information (Per Serving)

• Servings: 12 slices

• Calories: 350–400 kcal

• Protein: 5–6g

• Carbohydrates: 45–50g

• Fat: 18–22g

• Fiber: 2–3g

• Sugar: 30–35g

Why You’ll Love Lemon Poppy Seed Blackberry Cake

This cake is more than just pretty to look at—though its soft purple buttercream and golden crumb do make it irresistible on the table. The true beauty of this dessert lies in the balance of flavors and textures.

Moist and tender texture: The use of gluten-free all-purpose flour paired with almond flour gives this cake a soft, almost velvety interior. Almond flour also adds a slight nuttiness that complements the lemon and berry flavors.

Natural citrus brightness: Lemon juice and zest are used generously in both the cake and frosting. The zest enhances the natural aroma of the cake, while the juice ensures every bite is zippy and fresh.

Juicy blackberry pockets: Lightly dusted in flour to prevent sinking, the fresh blackberries bake into soft, jammy bursts that contrast beautifully with the lemon cake. These bites add visual interest and a natural sweetness that doesn’t overpower.

Perfect crunch from poppy seeds: Poppy seeds are subtle but bring a delicate crunch and a touch of visual flair. They’re a classic pairing with lemon for good reason—they add depth without stealing the spotlight.

Fluffy, fruity frosting: The homemade blackberry lemon buttercream is where this cake transforms from a classic treat to a gourmet dessert. Blended fresh blackberries and jam give the frosting a stunning pastel color and bold berry flavor, while the lemon zest adds a tangy finish.

Ideal Occasions for Serving

This cake is as versatile as it is delicious. It fits beautifully into a wide range of events:

• Spring and summer celebrations: Think Easter, garden parties, bridal showers, or baby showers.

• Mother’s Day brunch: A cake this pretty and flavorful feels like a love letter to mom.

• Afternoon tea: Its soft crumb and light texture make it an ideal companion to herbal teas or lemonade.

• Gluten-free birthdays: If you’re catering to a gluten-free guest (or avoiding gluten yourself), this cake delivers on taste without compromise.

• Picnics and outdoor entertaining: It holds up well once frosted and can be made ahead, making it picnic-perfect.

Variations and Customization Options

While the base recipe is already a star, it’s also incredibly adaptable. Here are some ways you can make this recipe your own:

Make it dairy-free: Use non-dairy milk (like almond or oat milk) and replace the butter with a plant-based version for a fully dairy-free dessert.

Swap the fruit: If blackberries aren’t in season, try blueberries or raspberries. Even strawberries, chopped into small pieces, would be lovely.

Use a glaze instead of frosting: For a lighter dessert, skip the buttercream and drizzle the cooled cake with a lemon glaze made from powdered sugar and fresh lemon juice.

Turn it into cupcakes: Bake the batter in muffin tins for individually portioned treats. They bake faster and are great for on-the-go snacking.

Layer it up: Double the recipe and stack the cakes with frosting in between for a layered birthday cake moment.

Pairing Suggestions

To create an unforgettable dessert spread, you can pair this cake with drinks and other treats that highlight its bright, fruity profile:

• Beverages: Pair it with iced green tea, elderflower lemonade, or a sparkling rosé. For an indulgent brunch, serve with mimosas or a light citrus spritz.

• Dessert boards: Create a spring dessert board with lemon curd tarts, white chocolate-dipped strawberries, and lavender shortbread cookies for contrast.

• Savory companions: If serving this cake at a brunch or picnic, balance the sweetness with a savory quiche, soft cheeses, or smoked salmon crostini.

Why It’s Great for Gluten-Free Bakers

Baking gluten-free can sometimes feel limiting, but this recipe proves that flavor and texture don’t have to be sacrificed. The combination of a 1:1 gluten-free flour blend and almond flour ensures the cake holds together without becoming dense or gummy. It’s also not overly sweet, which is something many gluten-free baked goods struggle with.

This cake is also a great choice for beginners trying gluten-free baking for the first time. The instructions are straightforward, the ingredients are accessible, and the results are consistently good. You won’t need any unusual gums or specialty blends beyond a reliable all-purpose gluten-free flour.

Storage and Make-Ahead Tips

If you’re preparing for a special occasion, the cake can be made a day ahead. Here are a few storage tips:

• Unfrosted cake: Once cooled, wrap the cake tightly in plastic wrap and store it at room temperature for up to 24 hours.

• Frosted cake: Store the frosted cake in an airtight container in the refrigerator. Let it come to room temperature before serving to enjoy the buttercream’s soft texture.

• Freezing: You can freeze the unfrosted cake for up to 2 months. Wrap it in plastic and then foil to prevent freezer burn.

Conclusion

This Gluten-Free Lemon Poppy Seed Blackberry Cake isn’t just a dessert—it’s a joyful celebration of seasonal flavors and inclusive baking. Whether you’re catering to gluten-free guests or simply want to enjoy a light, flavorful cake that captures the essence of spring, this recipe offers a flawless balance of taste, texture, and beauty. From the poppy seed-speckled crumb to the berry-kissed buttercream, each component works in harmony to create a cake that’s both comforting and elegant.

Serve it at your next gathering or bake it just because—it’s that kind of cake. The kind that brings smiles, compliments, and maybe even a few recipe requests.