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Gluten Free Blueberry Cake

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Recipe

Gluten Free Blueberry Cake is the perfect breakfast cake, it’s easy to make and is nice and moist, not dry like some gluten free baking tends to be. 

I like to make my gluten free blueberry cake and freeze some for later, it does keep for a few days in the fridge though. If you are dairy free I have some easy substitutions in the recipe for you as well. 

slice of gluten free blueberry cake on a white plate

How to Make Gluten Free Blueberry Cake

STEP 1 – Start by preheating your oven to 350F and while you’re waiting make sure that all your ingredients are at room temperature for best results. 

Measure the butter and sugar into a bowl and cream together with an electric mixer. While you can do it by hand with a whisk, if your butter it not really soft it might be a little tricky! 

ingredients measured out for gluten free blueberry cake

STEP 2–  beat the eggs then add vanilla extract, lemon juice, give it a good whisk and add it to the bowl with the butter and mix again.

STEP 3 – In another bowl mix together the gluten free flour, xanthan gum, baking powder, and lemon zest so that it’s fully combined.

steps for making gluten free blueberry cake recipe

STEP 4 – Then add the flour mix into the butter/egg mixture and mix really well remembering to scrape down the sides of the bowl as you go so that the gluten free blueberry cake batter is properly mixed together.

gluten free blueberry cake with cup of tea on a table

STEP 5 – carefully fold in the blueberries into the cake batter, do not be tempted to use a mixer or you will break the berries! Pour the batter into a lined 9 inch square cake pan and bake on the middle shelf of your oven for 35-45 or until a toothpick comes out clean.

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Gluten Free Blueberry Cake

Breakfast can often be quite boring but not if it involves Gluten Free Blueberry Cake! with Dairy Free options

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Total Carbs: 54 g
Protein: 5 g
Servings: 8
slice of gluten free blueberry cake on a white plate
4.99 from 62 votes
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Ingredients

Instructions

  1. Preheat your oven to 350F

  2. Cream together butter and sugar.

  3. Add beaten eggs, vanilla extract, and lemon juice to the bowl with the butter and mix again.

  4. In a separate bowl mix together the gluten free flour, xanthan gum, baking powder, and lemon zest.

  5. Add  the gluten free flour mix to the bowl with the eggs mixture and mix again then add in the milk in small amounts until the cake batter fully combined.

  6. Add in the blueberries and fold in gently with a wooden spoon, don’t use a mixer or you will break the berries.

  7. line a 9inch square baking pan with parchment paper on the base and grease the sides.

  8. Spread the batter evenly in the pan and sprinkle with a tablespoon of sugar on top.

  9. Bake on the center shelf of your preheated oven for 35 – 45 minutes or until fully cooked, check it with a toothpick in the middle to see if it comes out clean.

Recipe Notes

  1. I bake by weight and a digital kitchen scale  which you can get one for only $10 – $15. It’s more accurate for gluten free baking as different flour blends weigh differently, cup for cup.
  2. I prefer to use my own homemade gluten free flour blend as it’s cheaper and I get really great results.
  3. For Dairy Free substitutes you can use Earth Balance vegan butter and a dairy free milk of your choice.
Nutrition Facts
Gluten Free Blueberry Cake
Amount Per Serving
Calories 451 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 103mg34%
Sodium 237mg10%
Potassium 222mg6%
Carbohydrates 54g18%
Fiber 4g17%
Sugar 30g33%
Protein 5g10%
Vitamin A 815IU16%
Vitamin C 5mg6%
Calcium 117mg12%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Author: Sheena Strain
Course: Cake, Cake/ Dessert
Cuisine: American

About Sheena Strain

Sheena Strain is the proud owner of Noshtastic, a gluten free website that specializes in easy family meals including Low Carb, Keto, Paleo, Whole30, and many pressure cooker recipes.

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  2. Nikki says

    5 stars
    Absolutely fantastic recipe, I make this all the time now. It’s not too sweet but very fruity. Thank you!

    Reply

  3. dizzy says

    4 stars
    So- flavor, very good. I added cardamom both times I made it- twice the amount the second time. Highly recommended.
    Baking- I had to bake this for about twice as long as the recipe said, yikes! When I put this in the 9 inch pan it came all the way to the top, I feel like the pan was way too small. 2nd time I made this by halving the recipe (same amount of blueberries tho) and this seemed right.

    Anyway thanks to a good base recipe! I will for sure try this with other fruits.

    Reply

    • Sheena Strain says

      Hi, I would try the batter in cupcake wrappers for about 10-15 minutes at 350F, you’ll just need to check them after ten mins (insert a toothpick to see if it comes out clean) and see if they are cooked, if not cook for longer. With that said, I’ve never made them as cupcakes but in theory it should work.

      Reply

      • Jeff Wright says

        Hello,
        I’m looking to make my wife a lemon blueberry cake for her birthday in a few weeks and I have seen a lot of positive reviews on this cake. Will it go well with a cream cheese style frosting or would that make it to sweet?

        Reply

  5. Bobbie Pharo says

    5 stars
    Another wonderful recipe. I am making this. I substitute flax seed egg for the eggs and use almond milk. Thank you, Sheena.

    Reply

  9. Georgia says

    5 stars
    Love the gluten free Blueberry Cake. We made the cake and went over well. So then we made cup cakes the second time.
    Do you have a bread machine gluten free recipe???? I have not found one we like so far ???

    Reply

    • Sheena Strain says

      Hi Georgia, I have not used this particular recipe for Pineapple upside down cake, but if you use my gluten free recipe index at the top of the page (use the search bar, or the check boxes) you’ll find my gluten free pineapple upside down cake recipe there!

      Reply

    • Sheena Strain says

      Hi Shirley, the link to my gluten free flour recipe is in the recipe notes above. I vary my blend depending on what flours I find in the store, but you can read all the details in that post, I hope that helps.

      Reply

      • Laura Aydelott Pronounced (ate-alot)! says

        5 stars
        Dear Sheena,
        I just figured out all the problems I am having are not only dairy, but gluten as well. It’s been a battle! I’ve lost 70 pounds and struggled with diarrhea and vomiting! It’s been a nightmare! After a few visits to a specialist, and a number of tests I wondered what the heck CAN I eat? It’s been quite a whirlwind!
        I believe you are right on, as I had no idea about a blend with gluten free! Now I simply have to figure out what kinds of blends I need to make this work! I’ve been reading everything I can get my hands on and everywhere I can throw in front of my eyes! I’m just not sure how much of what for this blend to be! I do have a gluten free flour, but have taken your suggestion of pillsbury and it’ll be here tomorrow! I have gotten xanthan gum and have liquid and more solid coconut oils! From what I’m seeing, coconut oils and olive oils tend to be in more gluten free recipes than other oils.
        Thank you Sheena for taking this time with me! You have no idea how thankful I am for being able to write to you and you write to me! You are truly a blessing!

        Absolutely sincere,
        Laura

        Reply

        • Sheena Strain says

          Hi Laura, please feel free to email me (my contact email is at the top of the page under the contact tab) with gluten free baking questions anytime and I’d be delighted to help if I can. It can be challenging at first but you’ll get used to it I’m sure!

          Reply

  14. Courtney Peek says

    5 stars
    I just made this with a few alterations for allergy reasons. It smells spectacular! How do you cool it and serve it though? With the sugar on top it seems you would serve it right out of the baking dish, but it seems like the parchment paper in the bottom would cause issues when cutting and serving. Any help is appreciated.

    Reply

      • Courtney Peek says

        5 stars
        Thank you! I left it to cool overnight in the pan. I needed it in the pan since we were taking it somewhere, so I turned it over onto a cookie sheet, peeled off the parchment paper, and then flipped it back into the pan. It worked pretty well. It tasted very good. I need to tweak my vegan/allergy friendly version a little more, but definitely trying this one again. Thanks!

        Reply

  15. Sharon says

    5 stars
    This cake looks so delicious! Can the amount of sugar be cut back without affecting the quality or is there an alternate substitute for the refined sugar? Thanks.

    Reply

    • Sheena Strain says

      Hi Sharon, I have not tested it with less, but I bet you could try it with a half cup and if you want to use coconut sugar (its not refined) I think that would work well.

      Reply

  16. Terrie M. says

    5 stars
    Hi, Sheena! I came over here from “Saving Room for Desert,” after you mentioned that you were tweaking recipes to be gluten- and dairy-free. Thank you so much! I’m lactose intolerant, and it’s difficult to find recipes with the substitutions already completed. The gluten issue should probably be addressed, as well, for other reasons. This will be my incentive! Thank you, and I am adding your site to my Pinterest board, if that’s all right with you. ~ Terrie M., Atlanta, GA

    Reply

    • Sheena Strain says

      Hi Terrie

      I know it’s hard to be lactose free! I have a few recipes with cheese (mostly the dinners) but the almost all are dairy free or can be adapted to be dairy free.

      Reply