Gluten Free Blueberry Cake

Gluten Free Blueberry Cake

Tender, fluffy and just sweet enough, this delicious gluten free blueberry cake is wholesome enough to serve for breakfast!
Course Dessert
Cuisine American
Keyword cake
Prep Time 15 minutes
Cook Time 30 minutes
Rest time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 233kcal
Author Vered DeLeeuw


  • ½ tablespoon unsalted butter for pan
  • 4 large eggs
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • cups blanched almond flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1/2 cup fresh blueberries


  • 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.


Serving: 1slice | Calories: 233kcal | Carbohydrates: 23g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 193mg | Fiber: 2g | Sugar: 19g