Gluten Free Lemon Poppyseed Cake with Blueberry Cream Cheese Frosting

Holy cats, guys… I cannot even begin to explain to you HOW EXCITED I am about this cake!

I became intolerant to gluten about two years ago, when I was pregnant with Oliver. It took me a ridiculously long time to corrolate my symptoms to gluten, but as soon as I did an elimination diet when he was a few months old, the 💡 came on.

It is a struggle, friends, to be gluten free. The prepackaged stuff tastes like cardboard most of the time, so I am left to bake. Not that I mind baking, I find it extremely therapeutic!

These past few weeks, I have been craving cake. so. bad. Mike and I drove past a bakery yesterday, and my mouth was salivating just thinking about their blueberry cake. I told Mike that today, I was going to master making a gluten free version.

I did not disappoint. Like, I am SUPER proud of myself. This cake is AMAZING.

Preheat oven to 350, and spray two nine inch pans with nonstick coating.

Cake Ingredients

• 3 cups cup4cup flour
• 1 1/2 cups sugar
• 4 1/2 tsp baking powder
• 1/2 tsp salt
• 3 eggs
• 1 cup butter, softened
• 2 tbs lemon juice
• 1 1/2 cup milk
• 1/2 cup applesauce

Frosting Ingredients

• 8 oz cream cheese, softened
• 8 oz butter, softened
• 5 cups powdered sugar, sifted
• 1 cup blueberries

Mix dry cake ingredients, then add butter, eggs, lemon juice, applesauce, and milk. Divide evenly in pans. Bake for 30-35 minutes. For frosting, mix butter and cream cheese together. Add sugar, one cup at a time, then mix bluberries in. When cake is cooled, apply frosting as desired.

I have noticed that gluten free flour tends to soak up more moisture, so if you need to add 1/4 cup more of milk so the batter looks more like regular cake batter, go for it. I also added applesauce to help keep the cake moist.

https://www.pinterest.com/pin/817262663614027486/

Drop some comments below and let me know how this recipe turned out for you!