Gluten Free Dessert Cake made with Blueberries and a Lemon Syrup

Blueberry Lemon Syrup Cake

Surplus of Lemons? Bake this delicious Dessert Cake

Try this Gluten Free Dessert Cake made with Blueberries and a Lemon Syrup, you will love it.
Do what I did and cook it in a styley Tin, perfect for a Pot Luck Dinner, sure to impress.
Eat on a cold Winter’s Night curled up in front of an Open Fire with a Glass of Mulled Wine.

If you don’t have Frozen Blueberries, use any sort of Fruit, fresh or frozen will be fine.
I served warmed slightly with a dollop of Greek Yoghurt. So quick and easy to make.


Blueberry Lemon Syrup Cake

  • 125g Butter
  • 2 tablespoons Honey
  • 3/4 cup Frozen Blueberries
  • 3 Eggs
  • 1 3/4 cup Gluten Free Self-raising Flour
  • 1/4 – 1/2 cup Milk
  • 1 tablespoon grated Lemon Rind


Preheat Oven 190ºC.

Grease a 21cm Round Loose Bottom Tin or line with Baking Paper.

In a clean medium sized Bowl lightly soften Butter. Add Lemon Rind and Honey, beat until nice and creamy.

Into the same Bowl add the sifted Flour.

I whisked the Eggs one at a time then added one at a time to the Flour mixture. Mix gently after you add each Egg.

Now pour over 1/4 cup of Milk, again gently fold mixture as to not over mix. If mixture is too thick add more Milk.

Stir Frozen Blueberries into this mixture.

Spread into your prepared Tin, smoothing out evenly.

Bake for about 35 minutes or until golden on top. When cooked place Tin on a wire Rack to cool. After 5 minutes carefully take Cake out of the Tin and place onto the Wire Rack.

Pour over the Lemon Syrup. Its a good idea to have a Tray under the Wire Rack to catch any Syrup that might dribble over the sides of the Cake.


Lemon Syrup

  • 2 tablespoons Honey
  • 1/4 cup Lemon Juice
  • 1/4 cup Water
  • 1 tablespoon grated Lemon Rind


Add all ingredients to a medium sized Pot and simmer for 5 minutes uncovered or until Syrup thicken slightly.

Once the Cake has cooled for 5 minutes, pour Syrup over the surface using a Spoon.

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