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.
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.