Gluten Free Lemon Blueberry Cake

This flavorful gluten free lemon blueberry cake features local Oregon products found at Market of Choice.

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Finding a good cake recipe is a dessert lovers goal … but finding an amazing gluten free lemon blueberry cake recipe made with locally sourced ingredients that pair absolutely perfectly together? That’s a knock out of the park. I partnered with Market of Choice in my hometown to feature an array of wonderfully made Oregon items that truly made this dessert special. Welcome to Discoveries at the Market, where their team has the exciting opportunity of being first to sample, test and explore new products. Once a month, they’ll share each of their category experts’ favorite items with a few notes as to why it gets them excited. You can find that page here, and of course you can always head down to peruse and find your very own discoveries at Market of Choice!

For this gluten free lemon blueberry cake, I used the following products:

Josie’s Best The Muffin and More (all purpose gluten free flour blend)

Wilcox Oregon Pasture Raised Eggs

Royal Riverside Farm Fresh All Natural Grade A Whole Milk

Tillamook Sea Salted Extra Creamy Butter

Stumptown Cold Brew Concentrate (pairs BEAUTIFULLY with the cake!)

You will also need the following to make this cake:

Granulated Sugar

Salt

Baking Powder

Pure Vanilla Extract

Pure Lemon Extract

Powdered Sugar

Fresh Blueberries (organic recommended)

Lemon Wedges (for garnish, optional)

The Cake

This gluten free lemon blueberry cake has so much flavor, and you absolutely cannot tell that it’s gluten free! I started by using Josies gluten free all purpose blend, and ensured that there was a nice balance between the sugar and the butter. I used Tillamook sea salted extra creamy butter, which has long been a favorite of mine. Wilcox pasture raised eggs were used, and their deep orange yolk was an indicator of these hens being fed a nutritious diet and pasture feeding. Royal Riverside’s fresh whole milk was superb, and blended the batter down to the ideal texture. Adding in plenty of pure lemon extract to both the cake and the frosting gave a perfect lemon flavor all around. It was enhanced even further with fresh blueberries both in the center of the cake and on the top as a garnish.

The Coffee

Stumptown originated in Portland Oregon, and it’s become somewhat of a legend here in southern Oregon. I was delighted to find their incredible bottled cold brew at Market of Choice, and enjoyed a nice glass over ice with some cream alongside this cake. It paired wonderfully and I highly recommend grabbing a bottle to have in the fridge for any of your cold brew cravings.

The Market

I have been a frequenter of Market of Choice since my college days (many MANY years ago… 😉). We had one close to campus in Ashland, and I remember loving their fresh hot food that I could grab and go with, and their baked goods were always outstanding as well. When I heard that they were building one in Medford about 10 minutes from my house, I definitely did a happy dance. Not only could I walk there if I wanted to get a nice stroll in, it was close enough to either do my entire week’s worth of grocery shopping, or simply grab a healthier pre-made dinner on nights that cooking was not something I wanted to do. I love so many products from their store, and shopping locally has become somewhat of a goal of mine as I seek to bake sustainably and support small businesses who hail from my home state. I highly recommend heading down the the market and simply perusing the aisles.

Oh and side note; that beautiful ceramic cutting board you see in the photos? Yep, it came from the market too! They have a whole aisle of dreamy kitchenware, and it changes seasonally.

The Dietary Substitutions

The cake is already naturally gluten free, but if you need to be dairy free, I recommend subbing in any unsweetened plant based milk for the dairy milk at a cup for cup ratio. I also recommend Miyokos Butter, as it is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe.

I hope you love this wonderful, locally sourced cake! Look for more recipes to come that feature Oregon made products, and I encourage you to seek out your states locally sourced items as well! It’s a great way to pour right back into your community.

XO,

Heather

PS: if you’re a lemon fan, you’ll love my Mini Tarts with Lemon Curd and Shortbread Crusts!