Recipe by Michal Frischman

Lemon Blueberry Bundt Cake (Gluten Free)

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Parve Parve
Easy Easy
10 Servings


- Egg - Tree nuts

The first thing I make when I turn over, after the basics (chicken soup and a massive batch of caramelized onions), is Toll House bars — a Yeshiva Me’on HaTorah recipe that my mother has been making since they published it. This is a spin on that favorite with a fruity twist.


Lemon Blueberry Bundt Cake

  • 1/2 cup Gefen Potato Starch

  • 1/4 teaspoon salt

  • 2 tablespoons lemon juice

  • 1 tablespoon lemon zest

  • 1/4 teaspoon lemon extract (optional)

  • 1 and 1/4 cups blueberries, tossed in a bit of Gefen Potato Starch


  • pinch salt



Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a tube or Bundt pan well and dust lightly with potato starch.


In a large bowl, using a whisk or hand mixer, beat sugars and eggs until well combined. Add oil, vanilla, baking powder, almond flour, potato starch, salt, lemon juice, lemon zest, and lemon extract, if using. Mix until well combined and smooth.


Carefully fold in blueberries and pour into prepared Bundt pan. Bake for one hour or until a toothpick inserted into the middle comes out clean.


Remove from oven and let cool for 10 minutes, then run a knife around the edges and invert. Once completely cooled, combine ingredients for glaze and pour over the cake.


Food and Prop Styling by Chana Rivky Klein. Photography by Felicia Perreti.

Lemon Blueberry Bundt Cake (Gluten Free)

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esther kahn
esther kahn
1 year ago

I used regular flour instead of almond flour and potato starch and worked out amazing I also added a bit of an extract for the taste.
although it was very good and tasty!-
it came out a bit dry I would recommend adding a bit of soy milk / orange juice/applesauce or more oil.
Thank you very much!
finally, we found a yummy good and easy recipe for lemon and blueberries!!!