This tender, moist, gluten-free blueberry cake is an ideal choice for brunch, a cozy afternoon treat, or a light dessert. Packed with juicy blueberries and finished with a fine dusting of powdered sugar, the cake is soft, fruity, and easy to enjoy any time of day. It’s dairy-free and simple enough to make for breakfast without the guilt.
Table of Contents
Why this recipe is the best!
This gluten-free blueberry cake is straightforward, reliable, and made with just ten ingredients. It produces a soft, flavorful cake that holds moisture and showcases the blueberries. Highlights:
- Versatile for breakfast, snack, or dessert.
- Simple prep using a reliable gluten-free flour blend.
- Works with fresh or frozen blueberries.
- Light enough to enjoy with a dusting of powdered sugar or plain.
Pro tips for making the perfect coffee cake
Follow these practical tips to ensure a consistently tender, even-textured blueberry cake.
1. Measure by weight
Use a digital scale for dry ingredients whenever possible. Weight measurements are more accurate than volume and lead to more predictable results, especially with gluten-free flours.
2. Use room-temperature ingredients (except the blueberries)
Bringing butter, eggs, and milk to room temperature helps them incorporate smoothly. The blueberries should be added cold—if using frozen berries, fold them in while still frozen.
3. Let the batter rest for 30 minutes
Allow the batter to rest so the starches in the gluten-free flour can absorb liquids. This resting time yields a lighter, more tender crumb.
4. Toss the blueberries in flour and add them after resting
Dusting the berries with a small amount of flour keeps them from sinking to the bottom of the cake during baking.
5. Helpful tools
Useful equipment for this recipe:
- Digital kitchen scale
- Medium mixing bowl
- Stand mixer or hand mixer
- Rubber spatula
- Parchment paper
- 9-inch round baking pan
- Wire cooling rack
How to make this recipe
Ingredients & substitutions
- Gluten-free flour blend – Use a tested blend for best results; avoid untested swaps when possible.
- Ground flax seeds – Ground chia seeds can be used as an alternative.
- Baking powder – Required for rise; do not substitute.
- Vegan butter – Dairy butter also works if you are not dairy-free.
- Granulated sugar – You may substitute a granulated sugar alternative if desired.
- Eggs – Plant-based egg alternatives can work; follow the product guidance for volume equivalence.
- Pure vanilla extract – Any high-quality vanilla is fine.
- Lemon juice – Fresh preferred, bottled acceptable; it brightens the batter.
- Almond milk – Swap with other plant-based or dairy milk if needed.
- Blueberries – Fresh or frozen both work well; do not thaw frozen berries before adding if they are tossed with flour.
Mixing
Make the batter in about 20 minutes. Combine the dry mix (gluten-free flour, ground flax, and baking powder) and set aside. In a mixer bowl, cream the butter and sugar until smooth. Add eggs one at a time, mixing until incorporated, then add vanilla and lemon juice.
Mix in the dry ingredients on low speed for 30 seconds, scraping the bowl as needed. Add half the almond milk and mix briefly, then add the remaining milk and beat for about three minutes on medium speed. Let the batter rest for 30 minutes to hydrate the flours.
Prepare a 9-inch round pan by spraying and lining the bottom with parchment. A helpful trick: trace the pan on parchment paper and cut out the circle for a perfect fit.
Toss the blueberries in a pinch of the flour mix (do not thaw frozen berries before tossing). After the batter has rested, fold the blueberries in gently with a rubber spatula so they remain distributed throughout the cake.
Baking & Serving
Pour the batter into the prepared pan and smooth the top. Bake at 350°F (175°C) for 45–47 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes, then transfer it to a wire rack to finish cooling for about 30 minutes. Remove the parchment and sprinkle with powdered sugar just before serving.
FAQ’s about this recipe
Coffee cake is a lightly sweetened cake traditionally served with coffee or tea. It’s often baked for breakfast or brunch and is usually unfrosted; it may have a streusel or a light topping instead.
This recipe was developed using a specific gluten-free flour blend. Substituting a different blend may change texture and results; use care if substituting.
Other recipes you may like!
Gluten Free Blueberry Cake (Dairy Free)
Whether served for brunch or as a special afternoon treat, this gluten-free blueberry cake is light, fruity, and perfect with coffee or tea.
Ingredients
- 310 grams gluten-free flour blend (about 2 1/2 cups)
- 1 1/2 teaspoons ground flax seeds
- 1 Tablespoon baking powder
- 1 cup vegan butter
- 200 grams granulated sugar (about 1 cup)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 Tablespoons lemon juice
- 1/2 cup almond milk
- 274 grams blueberries
Instructions
- Stir together the gluten-free flour blend, ground flax seeds, and baking powder in a medium bowl. Set aside.
- Cream the butter and sugar until smooth and creamy.
- Add eggs one at a time, beating until combined. Add vanilla and lemon juice and mix again.
- Add the dry ingredients and mix on low speed for 30 seconds. Scrape the bowl as needed.
- Add half the almond milk and mix briefly, then add the remainder and beat on medium speed for 3 minutes.
- Set the batter aside to rest for 30 minutes to allow the flours to hydrate.
- Preheat oven to 350°F (175°C). Spray a 9″ pan and line the bottom with parchment paper.
- Toss the blueberries with a pinch of the flour mix (do not thaw frozen berries before tossing).
- Gently fold the berries into the batter, then pour the batter into the prepared pan and smooth the top.
- Bake 45–47 minutes or until a toothpick comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool for 30 minutes. Remove parchment and dust with powdered sugar before serving.
Notes
- Weigh ingredients where a weight is given for best results.
- Resting the batter improves texture by allowing the starches to absorb liquids.
- Tossing berries with flour prevents them from sinking.
- Trace the pan on parchment for an easy, perfect fit.
- Frozen berries can be used; do not thaw them before adding to the batter.
Nutrition
Per slice: Calories 279 | Carbohydrates 37g | Protein 4g | Fat 14g | Fiber 3g | Sugar 20g
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