Tender, fluffy and just sweet enough, this delicious gluten-free blueberry cake is wholesome enough to serve for breakfast!
This gluten-free blueberry cake is the perfect summertime dessert. It’s fluffy, vanilla-and-lemon-scented, and not too sweet. In fact, I consider it wholesome enough to serve as an occasional breakfast.
There’s something irresistible about biting into a baked good dotted with bursting, sweet, warm blueberries.
Is this gluten-free blueberry cake healthy?
It’s not for you if you’re on a low-carb diet. But other than that, I think it’s healthy as far as cakes go.
Obviously, a sweet baked good should not be a staple of your diet and should not displace more nutritious choices. I do serve it for breakfast, but only on weekends and only occasionally.
My thoughts are that if you’re going to have cake, then this is a good wholesome option.
These are the main ingredients. No artificial anything, and no refined flour or white sugar.
Can I use frozen blueberries?
The blueberries are wonderful in this gluten-free blueberry 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.
Low carb option
If you’re on a low carb or keto diet, you should definitely try this amazingly fluffy low carb blueberry cake.
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.