This easy Gluten Free Blueberry Cake recipe combines fresh blueberries with a sweet and crunchy nut topping. It’s tender, flavorful, and perfect for breakfast or dessert. If you like blueberries, you have to try this tasty cake.
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Summer is just around the corner and I’m already enjoying all the fresh berries available this time of year. We like to add healthy blueberries whenever we can. If you enjoy baking with blueberries, you’ll want to try this gluten free cake.
The cake is tender, moist and filled with delicious blueberries. A simple recipe with tasty fruit flavor makes this blueberry cake one your friends and family will enjoy.
If your family likes cake as much as we do, check out my other gluten free cake recipes.
Why this Recipe Works
- Using fresh blueberries gives the cake a bright blueberry flavor that’s hard to beat.
- The oil, milk, and yogurt add moisture and tenderness to the cake.
- Using coarse sugar and walnuts on top adds a sweet crunchy texture to the coffee cake.
Ingredients You’ll Need
Ingredient Notes
- Gluten free flour blend - I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in this recipe. If you don’t have a problem with gluten, you can use all-purpose flour.
- Sugar - White granulated sugar.
- Baking powder - The baking powder gives lift to the cake. Be sure to check the expiration date on the container.
- Salt - Table salt.
- Egg - Large egg.
- Milk - I use 2% milk.
- Vanilla yogurt - 1% low fat vanilla yogurt.
- Oil - I use vegetable oil, but canola oil will also work.
- Blueberries - Fresh blueberries are my recommendation.
- Nuts - I use chopped walnuts, but almonds or pecans will also work.
- Turbinado sugar - I like the brown color of turbinado sugar, but you can use a sanding sugar or another coarse sugar.
- Cinnamon - Ground cinnamon.
How to Make Blueberry Cake from Scratch
- Whisk together 2 cups of gluten free flour, granulated sugar, baking soda, and salt.
- In a separate bowl, whisk together the egg, milk, yogurt, and oil.
- Add the dry ingredients to the egg mixture and whisk until just combined.
- Set aside ¼ cup blueberries and toss the remaining berries with 1 tablespoon gluten free flour and fold into the cake batter.
- Place the batter in a greased 9-inch springform pan.
- Sprinkle the remaining berries over the top of the batter.
- Stir together the nuts, turbinado sugar, and cinnamon and sprinkle over the top of the batter.
- Bake for 30 minutes.
- Allow the cake to cool, then serve and enjoy.
Step by Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Preheat the oven to 400° F. Grease a 9-inch springform cake pan.
In a medium mixing bowl, whisk together 2 cups of flour, granulated sugar, baking powder, and salt until combined.
In a large mixing bowl, whisk together the egg, milk, yogurt, and oil.
Slowly add the flour mixture, stirring until just combined.
Set aside ¼ cup of blueberries. Toss 1 tablespoon of flour with the remaining blueberries and fold them into the batter.
Transfer the batter to the prepared pan and spread evenly. Sprinkle the reserved blueberries over the top of the batter.
Combine the nuts, turbinado sugar, and cinnamon. Sprinkle over the top of the batter.
Bake 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Cool in the pan for about 15 minutes before removing the sides of the pan.
What Type of Gluten Free Flour Should I Use?
To get the best results, use a good quality all-purpose gluten free flour blend when making this blueberry cake. I like to use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum works to hold the baked goods together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s the role of xanthan gum.
Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this cake recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the bag or canister can give you more flour than needed in the recipe.
More Gluten Free Cake Recipes
Recipe Tips and FAQs
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 which contains xanthan gum.
- Use room temperature ingredients. Eggs, milk, and yogurt straight from the fridge don’t combine as easily as room temperature ingredients.
- Be careful not to over bake the cake. Start checking the cake at 30 minutes and take it out of the oven as soon as a toothpick, inserted in the middle, comes out clean.
- Allow the cake to cool for 15 minutes before removing the sides of the pan. The cake is delicate when it first comes out of the oven and if you remove the sides too quickly, you risk the cake sticking to the pan or the edges crumbling.
Tossing the blueberries with flour will help the berries stick to the batter and not all end up at the bottom of the cake.
Store the cake at room temperature, in an airtight container, for up to 3 days. Storing the cake in the fridge will tend to dry it out.
Yes. The cake can be frozen for up to two months. Allow the cake to cool completely, then cut into slices. Wrap the slices in plastic wrap, then store in a freezer safe bag or container.
This simple gluten free cake, filled with fresh blueberries, and topped with sweet sugar, cinnamon, and nuts is an easy treat for breakfast or dessert. Serve it with vanilla ice cream and make any day special.
More Gluten Free Recipes with Blueberries
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Recipe
Gluten Free Blueberry Cake
Ingredients
- 2 cups + 1 tablespoon gluten free flour blend, divided
- ½ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ cup 2% milk, room temperature
- ½ cup 1% milk fat vanilla yogurt, room temperature
- 3 tablespoons vegetable oil
- 1 & ½ cups blueberries
- ¼ cup chopped walnuts
- 2 tablespoons turbinado sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 400° F. Grease a 9-inch springform pan.
- In a medium bowl, whisk together 2 cups of flour, granulated sugar, baking powder, and salt until combined.
- In a large bowl, whisk together the egg, milk, yogurt, and oil. Slowly add the flour mixture, stirring until just combined.Set aside ¼ cup of blueberries. Toss 1 tablespoon of flour with the remaining blueberries and fold them into the batter.
- Transfer the batter to the prepared pan and spread evenly. Sprinkle the reserved blueberries over the top of the batter.
- Combine the nuts, turbinado sugar, and cinnamon. Sprinkle over the top of the batter.
- Bake 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
- Cool in the pan for about 15 minutes before removing the sides of the pan.
Notes
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 which contains xanthan gum.
- Use room temperature ingredients. Eggs, milk, and yogurt straight from the fridge don’t combine as easily as room temperature ingredients.
- Be careful not to over bake the cake. Start checking the cake at 30 minutes and take it out of the oven as soon as a toothpick, inserted in the middle, comes out clean.
- Allow the cake to cool for 15 minutes before removing the sides of the pan. The cake is delicate when it first comes out of the oven and if you remove the sides too quickly, you risk the cake sticking to the pan or the edges crumbling.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
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