Tender, fluffy and just sweet enough, this delicious gluten-free blueberry cake is made with almond flour and is wholesome enough to serve for breakfast!
This wonderful cake is the perfect summertime dessert. It’s fluffy, vanilla-and-lemon-scented, and not too sweet.
There’s something irresistible about biting into a baked good dotted with bursting, sweet, warm blueberries. Blueberries and baked goods are a perfect match! Examples? This cake, of course! And also these yummy almond flour blueberry muffins and gluten-free Dutch baby pancakes.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this gluten-free blueberry cake. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Unsalted butter for the pan: You can also spray the pan with oil.
Eggs: I use large eggs in almost all of my recipes, this one included.
Honey: I use 1/2 cup in this recipe, so really not a lot, especially compared with traditional baked goods.
Flavorings: Vanilla extract and lemon zest. Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff. As for the lemon zest, it does add great flavor. Orange zest is also good.
Almond flour: This flour substitute bakes exceptionally well. I use blanched finely ground flour. I don’t recommend using a coarse almond meal in this recipe.
Kosher salt: If using fine salt, use half the amount listed.
Baking soda: If you’d like to try using baking powder (though I haven’t tested it in this recipe), remember that 1/4 teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Fresh blueberries: I don’t recommend using frozen blueberries in this recipe. See the discussion below.
How to make gluten-free blueberry cake
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. In a large bowl, use a hand whisk to gradually blend all the ingredients (except for the blueberries) in the order listed.
2. Using a rubber spatula, gently fold in the blueberries.
3. Transfer the batter to a greased pie plate. Gently stir to distribute the blueberries evenly.
4. Bake until puffy, browned and set, and a toothpick inserted in center comes out clean, about 30 minutes at 325°F.
Can I use frozen blueberries?
The blueberries are wonderful in this cake. They add flavor as well as texture. I use fresh blueberries and haven’t experimented with using frozen blueberries.
But frozen blueberries are often mushy, and they tend to bleed into the batter and stain it.
So, unfortunately, I can’t recommend using them in this recipe or in any of my baking recipes. I think that frozen blueberries are great for making shakes and smoothies. They’re not really suitable for baking, in my opinion.
How to store gluten-free blueberry cake
Keep leftovers for up to 5 days in an airtight container in the fridge. Place the cake slices on paper towels, to help absorb moisture and allow the cake to remain fluffy.
Gently reheat the leftover slices in the microwave (10 seconds per slice) before serving. You can also freeze the slices in freezer bags.
A Low-carb option
If you’re on a low carb or keto diet, you should definitely try this amazingly fluffy low carb keto blueberry cake.
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Gluten Free Blueberry Cake
- Preheat the oven to 325 degrees F. Generously grease a 9-inch glass pie plate with butter.
- In a large bowl, lightly whisk the eggs. Gradually whisk in the honey, vanilla, lemon zest, almond flour, kosher salt, and baking soda.
- Using a rubber spatula, gently fold in the blueberries.
- Use the same spatula to transfer the batter onto the prepared pie plate. Once the batter is in the pie plate, gently stir to distribute the blueberries evenly.
- Bake until puffy, browned and set, and a toothpick inserted in center comes out clean, 30-35 minutes.
- Cool the cake in the pan on a cooling rack about 20 minutes, then slice and place the slices directly on the cooling rack for 10 more minutes to allow extra moisture to evaporate.