Gluten-Free Meyer Lemon Pistachio Blueberry Cake

Hi Bakers,

Don't make this if you want a quick bake! This is easy and delicious but takes about an hour to cook...But, If you’ve been wanting to bake with pistachios and have some time I would try this recipe. It’s rich, sweet with a tangy citrus kick, and bursting with blueberries in every bite. The pistachio flour adds a beautiful nutty base that complements the Meyer lemon perfectly. This is a keeper and a welcome addition to any brunch, breakfast or your favorite cup of tea. Enjoy ~Carolyn

Gluten-Free Meyer Lemon Pistachio Blueberry Cake

Inspired by The View from Great Island | Adapted for Gluten-Free Baking
Makes: One 8"x8" cake
Prep Time: 20 minutes | Bake Time: 50–65 minutes 

 Ingredients

• 1½ cups Cup4Cup Multipurpose Gluten-Free Flour

• ½ cup pistachio flour (I used The Pistachio Factory for the best texture)

• 1 teaspoon sweet rice flour

• 2 teaspoons baking powder

• ½ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 teaspoons Meyer lemon zest

• 1 egg + 1 egg yolk

• ¼ cup half & half

• ¼ cup unsweetened applesauce

• 2 cups frozen blueberries

• Sparkling sugar, for topping

Icing

• 1½ cups powdered sugar

• 2 tablespoons Meyer lemon juice

• 1 teaspoon Meyer lemon zest

 Instructions

1. Preheat your oven to 350°F (175°C). Line an 8”x8” square baking pan with parchment paper or grease it well.

2. Mix Dry Ingredients: In a medium bowl, whisk together the Cup4Cup flour, pistachio flour, sweet rice flour, baking powder, and salt. Set aside.

3. Prep Egg Mixture: In a small bowl, whisk together the egg, egg yolk, and half-and-half. Set aside.

4. Cream Butter & Sugar: In a large bowl, beat the softened butter, sugar, and Meyer lemon zest until light and fluffy.

5. Combine:

   • Add half the dry mixture to the creamed butter until combined.

   • Add the egg mixture and stir until incorporated.

   • Mix in the remaining dry ingredients.

   • Gently fold in the frozen blueberries. The batter will be thick!

6. Bake: Spread the batter evenly in the prepared pan. Sprinkle the top generously with sparkling sugar for a crunchy finish.

   • Bake for 50–65 minutes, or until a toothpick inserted in the center comes out clean.

   • Tip: Cover the cake loosely with foil halfway through if it begins to brown too quickly.

7. Cool: Let the cake cool in the pan on a wire rack before adding icing.

8. Make the Icing: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. This icing is thicker than usual to avoid sogginess in gluten-free cakes.

9. Finish & Serve: Drizzle the cooled cake with icing. Store in the refrigerator for up to 3 days—but it rarely lasts that long!