Hey friends! Today, I’m so excited to share a super yummy treat Gluten-Free Blueberry Cake! If you love juicy blueberries and fluffy cake, you’re going to love this recipe. Plus, it’s gluten-free, so it’s perfect for anyone who needs or wants to skip the gluten without missing out on the good stuff. I made this with almond flour and a gluten-free blend, and it turned out deliciously soft and fruity!

Method

Preparing the Oven and Cake Pans

First things first preheat your oven to 350°F (175°C). While the oven is heating up, take two 9-inch round cake pans and grease them well with oil or butter. You can also line the bottoms with parchment paper if you want extra easy removal later. Greasing the pans properly makes sure your beautiful blueberry cakes don’t stick once they’re baked.

Mixing the Wet Ingredients

In a large mixing bowl, crack in the 4 eggs, pour in ¾ cup of milk (I used almond milk), and add 1 teaspoon of vanilla extract. Use a whisk or electric hand mixer to blend everything together until it’s smooth and a little frothy. This step is important because it gives your cake a light and airy texture.

Combining the Dry Ingredients

Now it’s time to add your dry ingredients into the same bowl. Slowly mix in 1 cup of gluten-free all-purpose flour, 2 cups of almond flour, 1 cup of sugar (I used coconut sugar for a rich, natural sweetness), and 1 teaspoon of baking powder. Mix well until there are no lumps, and your batter is smooth and creamy. Try not to overmix just enough to get everything combined nicely.

Folding in the Blueberries

Measure out 1 cup of the frozen wild blueberries and toss them gently in a spoonful of extra flour. This simple trick helps stop the berries from sinking to the bottom of your cake while it bakes. Once they’re lightly coated, fold them gently into the batter using a rubber spatula. Don’t stir too hard; you want to keep the berries whole and evenly spread throughout the batter.

Filling the Cake Pans and Baking

Divide the batter evenly between your two greased pans. Use your spatula to smooth out the tops so they bake evenly. Place the pans in the center of your preheated oven and bake for 20 to 23 minutes, or until the tops are golden and a toothpick poked into the center comes out clean. Every oven is a little different, so keep an eye on them around the 20 minute mark.

Cooling the Cakes

Once your cakes are done, take them out of the oven and let them sit in the pans for about 10 minutes. Then carefully remove them from the pans and place them on a cooling rack (or a clean surface) to cool completely. This step is super important if you try to frost or fill them while they’re still warm, the filling will melt and slide right off.

Making the Blueberry Filling

While the cakes are cooling, you can prepare the blueberry filling. In a small saucepan over low to medium heat, add the remaining 1½ cups of blueberries. Let them warm up for a few minutes, stirring occasionally. The berries will soften and release their juices, creating a lovely sauce. Once it’s warm and slightly syrupy, drain off the extra liquid and let the filling cool down a bit.

Assembling the Cake

Place one of the cake layers on your serving plate or cake stand. Spoon the blueberry filling right on top and spread it out evenly. Then place the second cake layer gently over the filling. Now, it’s frosting time! You can use your favorite frosting something creamy like vanilla or lemon, paired beautifully with the fruity filling. Frost the top and sides, decorate however you like, and get ready to slice into something amazing!

Necessary Tools

2 round 9-inch cake pans
Mixing bowls (1 big, 1 small)
Whisk or electric hand mixer
Measuring cups & spoons
Rubber spatula
Oven
Cooling rack (optional, but helpful)

GF Blueberry Cake

Recipe by Henry AveryCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 cup all-purpose flour (I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour)
2 cups almond flour
1 cup sugar (I used coconut sugar for a healthier twist)
1 tsp baking powder
¾ cup milk (I used almond milk)
1 tsp vanilla extract
4 eggs
2 ½ cups wild blueberries (Frozen works great!)

Directions

Preheat your oven to 350°F and grease two 9-inch cake pans. This helps the cakes pop right out when they’re done.
In a big mixing bowl, whisk together the milk, vanilla extract, and eggs. Now slowly add in the flour, almond flour, sugar, and baking powder. Mix everything until it’s nice and smooth.
Take 1 cup of blueberries and toss them in a little extra flour. This keeps them from sinking to the bottom of the cake. Gently fold them into the batter.
Pour the batter evenly into the two pans and pop them in the oven. Bake for 20–23 minutes or until the top looks golden and a toothpick comes out clean.
Let the cakes cool completely before adding your filling and frosting.
Warm up the remaining 1 ½ cups of blueberries in a saucepan, then drain the extra liquid. This makes a tasty, jam-like filling!
Spread the blueberry filling between the cake layers and frost it however you like. Slice it up and enjoy every bite!

Notes

Don’t skip the step where you coat the blueberries with flour! If you don’t, they’ll sink to the bottom of the cake while baking.
Make sure your cake is completely cooled before adding the blueberry filling or frosting, or everything might melt and slide off.
Measuring the flour correctly too much can make the cake dry. Spoon it into the measuring cup and level it off with a knife.

Serving Suggestions

Top your slice with a scoop of vanilla ice cream
Sprinkle with a little powdered sugar for a fancy look
Serve with a mug of hot tea or coffee
Add fresh blueberries or mint leaves on top for extra wow-factor

Fun Fact

Did you know blueberries are one of the only naturally blue foods? They’re packed with antioxidants, which are like tiny superheroes that help keep your body strong.

Conclusion

This Gluten-Free Blueberry Cake is one of my absolute favorites. It’s fruity, fluffy, and just the right amount of sweet. Whether you’re making it for a birthday, a brunch, or just because, it’s a total crowd pleaser. I hope you enjoy baking it as much as I did!