This gluten free blueberry cake is such a simple but delicious treat, and goes perfectly with a cup of coffee or tea. This is a great way to use up lots of blueberries, but you can even make this cake with frozen berries!
Do you ever just want a slice of cake for breakfast? No? Just me? This gluten free blueberry cake is one of those bakes that, although it makes for a delicious dessert, is just perfect for breakfast! The fruit makes it a little bit healthier, I think 😉
Whether you're having this treat for breakfast or dessert, I think you're really going to love it. The Greek yogurt gives it the perfect amount of moisture and, as a result, the cake is melt-in-your-mouth soft.
The blueberries add a nice flavor without being too overpowering. And hey, if you happen to have more berries left over, why not try my blueberry scones, blueberry muffins, and blueberry donuts, too?
Why You'll Love This Gluten Free Blueberry Cake...
- It's a single layer blueberry cake with minimal decorating involved. I definitely don't consider myself a pro when it comes to cake decorating, so I always appreciate a cake that doesn't require any fancy skills. I prefer to top this particular cake off with some powdered sugar -- it makes for a pretty presentation and adds a delicious final touch.
- I love the incredibly soft texture, and it has a certain lightness to it that doesn't make you feel too full after eating it.
- This is a naturally eggless recipe, so no need to have an egg replacer on hand.
What You'll Need...
How To Keep Blueberries From Sinking To The Bottom Of The Cake...
This is a common question when it comes to baking with berries, and for good reason! It can sometimes depend on the recipe and how thin or thick your batter is, but overall berries do tend to sink to the bottom of cake batter.
To keep your berries from sinking to the bottom of the cake, just toss them in a bit of gluten free flour. You can even save some berries to sprinkle on top of the cake after you've poured your batter into the cake pan, for a nice final touch.
How To Make Gluten Free Blueberry Cake From Scratch...
To make my single layer blueberry cake, you will start by whisking the dry ingredients together in a small bowl. Then, using your mixer, cream the butter with the sugar and, once that's done, add in the vanilla extract and yogurt.
Next, just fold in your dry ingredients and carefully stir in the berries. I tend to use frozen blueberries, since I almost always have some in my freezer, but have tested the cake with fresh berries too and it should work just as well.
Then, you just pour the batter (which will be quite thick) into your prepared pan! As I mentioned above, you may want to rearrange some berries on top, just to make it pretty. Bake on 350ºF for about 30 minutes.
I highly recommend serving this single layer blueberry cake at your next brunch. It looks beautiful and tastes even better, with minimal effort required. I'd call that a win!
Tips For Making Gluten Free Blueberry Cake...
- My number one tip when it comes to baking is always to weigh your flour using a kitchen scale. This is the best way to ensure accuracy, and too much flour can totally ruin the texture of the cake! We'll need 222 grams for this recipe.
- A springform pan works best here, because it will be easiest to remove your cake out of, but I used a round pan in this particular instance and it was fine, too. You can gently invert the cake out of the pan onto a plate, then flip it back right-side up.
Blueberry Cake Ingredient Substitutions...
- To make this blueberry cake vegan, you will need to substitute your favorite non-dairy butter and yogurt. I haven't tested it, but I recommend using a yogurt that is similar in texture and fat content to plain Greek yogurt.
Did you make my gluten free blueberry cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog.
For More Gluten Free Cake Recipes, Check Out My...
Blueberry Cake - Gluten Free, Eggless
Ingredients
- 1 ½ cups (222g) gluten free flour blend
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (113g) Greek yogurt room temperature
- 1 teaspoon vanilla extract
- ½ cup (85g) frozen or fresh blueberries tossed in a bit of flour
Instructions
- Preheat oven to 350°F. Grease an 8" springform or round pan and line the bottom with a piece of parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a stand mixer with the paddle attachment, cream the butter with the sugar. Add the yogurt and vanilla extract, mixing to combine. Fold in the dry ingredients. Carefully stir in berries.
- Pour batter into pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out dry. Allow the cake to cool in the pan for about 10 minutes before removing.
Notes
- If necessary, rearrange some berries on top of the cake before putting in the oven. This is purely for appearance.
- Remember to toss the berries in a bit of flour to prevent them from sinking to the bottom of your cake.
Note: this post was originally published on Just As Tasty in May 2020. I updated the post in June 2021 to include new photos and more context. I also updated the recipe card to make the instructions more clear — the ingredients and measurements did not change.
Theresa says
Hi can I use oat flour instead? Thank you
Taleen Benson says
Unfortunately I don't think that would work, Theresa. I haven't tested it but I imagine it would really change the texture of the cake. I recommend a gluten free blend (such as Bob's Red Mill 1 to 1) for all of my recipes.
Alene says
I made this today, and I thought it was good. I used blackberries and cut them in half. They worked fine. The only thing I think is that I don't love the taste of Bob's Red Mill 1 to 1 flour . I made pancakes with them recently and ended up throwing them out. I have been baking gluten free for 8+ years, but I recently started using this flour because recipes suggest it. My husband didn't like the cake at all. He isn't gluten free but happily eats what I bake. So that wasn't a good sign. I know you like it, but I am thinking I will try one more recipe with it . If I don't like the taste of that, I think I will be done with that flour and try your lovely recipes with another one.
Taleen Benson says
I'm sorry to hear the flour didn't work out for you, Alene. I definitely went through lots of trial and error before figuring out that Bob's Red Mill is the one that works best for me - so I know that it ultimately comes down to preference and finding what works for you. I do hope you'll try another one of my recipes though!
Pearl says
It’s come out of the oven looking great! (Taste test later). I was concerned about the slightly stiff mix which was definitely not pouring consistency and looked a bit uneven when it went into the oven. It settled well during the baking.
Could I use the same mix for blueberry muffins?
Taleen Benson says
Thanks for the comment, Pearl! You're right, this is definitely a thick batter. I haven't tried using this recipe for muffins but it's definitely worth a shot. I'm unsure about the bake time but would recommend starting with 18 minutes. I also have a blueberry muffin recipe that you might like! https://justastasty.com/jumbo-blueberry-muffins/
Connie says
Hello,
I work at a Boutique Hotel in Hood River, Or. We had a few GF guests this week, I made this for a pre breakfast pastry and EVERYONE (GF or not) ate every crumb and two asked for the recipe!!
I used a 9" tart pan and it was perfect. I sprinkled some sweetened coconut in the pan prior to the batter, it created almost a crumble like texture on the top and was really pretty.
Great recipe, will use again with other fruit.
Taleen Benson says
Hi Connie, thank you so much for your comment! I'm so glad the cake was a hit and I hope you try some of my other recipes.