This blueberry cake is light, mildly sweet and perfect for summer parties. You’ll never even know it’s gluten and dairy free!
It’s blueberry season! I look forward to this every summer. Why? Blueberries are my absolute favorite fruit.
We always buy or pick a bunch and freeze them so we can enjoy blueberries all year long.
There are so many ways to use blueberries whether they are fresh or frozen. I like to use them for pie, ice cream and muffins.
This year I decided to make blueberry cake. What a wonderful summer treat!
Moist cake topped with a light blueberry frosting. A few fresh blueberries on top and you’ve got pure blueberry bliss.
This cake is gluten, dairy and nut free. It makes a great summer birthday treat for someone with food allergies. You can also bring it to parties and potlucks. Everyone will enjoy it.
Blueberry cake got the seal of approval from my entire family. That is a tough thing with multiple family members with food texture issues.
The cake is great served plain or with frosting. You can even make a very healthy frosting by using homemade powdered sugar! Pair the cake with ice cream and you’ve really got a treat.
Blueberries make my summer complete. I love that I can now enjoy them in blueberry cake. What is your favorite way to use blueberries?
- 1 cup blueberries + 1 Tbsp. water, pureed (fresh or frozen berries)
- 2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
- 1 cup organic cane sugar, sucanat or coconut sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 tsp. cinnamon (optional)
- 1/4 tsp. nutmeg (optional)
- 1/2 cup organic palm shortening or butter, softened
- 2 eggs
- 1/2 - 1 cup blueberries (fresh or frozen, optional)
- 1 cup powdered sugar (preferably homemade - see post for link)
- 1 Tbsp. pure blueberry juice
- 1/3 cup organic palm shortening
- Heat the oven to 350*F. Grease a 8x11" baking pan.
- In a large bowl combine all of the ingredients (except the whole blueberries). Beat well.
- Spread half of the batter into the prepared pan.
- Sprinkle the blueberries over the batter.
- Spread the remaining batter on top.
- Bake for 45 minutes.
- Allow to cool.
- Combine all of the ingredients and mix well. If the frosting is too stiff add more juice. If the frosting is too loose add more powdered sugar.
- If using frozen blueberries, allow them to thaw at least partially before pureeing.
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This post is linked to From The Archives Friday.
Is it okay to use regular all-purpose flour in this recipe?
Absolutely, Sue!
Can you use aguave syrup instead of cane sugar
I’m not sure about that. One is a liquid and one is dry. So the moisture content of the cake would be different. I also have never used agave syrup because I don’t think it is healthy. It is similar to high fructose corn syrup in terms of how it impacts your body/a nutrition stand point.
My husband and kids are usually very critical of my baking since we went gluten free and it’s pretty much impossible to make something everyone in the family will eat but they all absolutely loved this (even though I halved the frosting recipe so it was only a very thin layer)! I made it for a family tea party my four year old daughter planned and she was super happy to serve it to everyone and they were super happy to eat it – thank you so much for sharing such a great recipe!
I’m so glad they liked it Stacie!!! This is one of my all time favorite cakes. You can’t even tell it is gluten free. Now that blueberries are in season I might have to make some for us 🙂 I’m glad your daughter enjoyed her tea party!
This looks delicious! We have celiac running through my family (luckily not me, but others) and so we’re always keeping an eye out for a clean recipe! Thanks for linking up to From The Archives Friday, see you next week!
Thanks for stopping by, Ashley! This is one of our favorites. I just might make some today. Even those that don’t have to be gluten free enjoy it.
I have not tried any Gluden Free recipes yet but this one definitely makes me want to!
Tucking this one away for my gluten free friends! I’d like to try it non-gluten free too, looks yummy. I love blueberries!!
Thanks for linking up Mary!
Took a risk and made this new, untried recipe for my blueberry-loving baby’s first birthday. The recipe was a disaster for me. It was clumpy and dry, like a ton of water was missing. Nothing got better from baking it, either. The colors were nothing like yours. The tasty dark purple frosting was what saved it. :/ But I probably won’t make it again.
Sorry to hear that, Katie! This cake is one of our favorites. You can always try adding more liquid if it seems too dry. The flour combination you use can impact it. Some flours absorb more liquid. Also, fresh vs. frozen blueberries can make a difference in the moisture content. If the batter is dry/crumbly I’d for sure add some water or milk to get it the right consistency.