Gluten free Blueberry Cake

Here’s a simple, moist Gluten-Free Blueberry Cake that works beautifully as a snack cake, breakfast loaf, or light dessert 🫐✨

Gluten-Free Blueberry Cake

Dry

1 ½ cups gluten-free all-purpose flour (with xanthan gum)

¾ cup sugar (white or light brown)

2 tsp baking powder

¼ tsp salt

Wet

½ cup neutral oil (or melted butter)

2 large eggs (room temp)

½ cup milk (or almond/oat milk)

1 tsp vanilla extract

Zest of 1 lemon (optional but amazing)

Blueberries

1–1¼ cups fresh or frozen blueberries

1 tbsp gluten-free flour (to toss berries)

Preheat oven to 350°F / 175°C.
Grease and line an 8-inch round pan or a loaf pan.

Mix dry ingredients in a large bowl.

Whisk wet ingredients in a separate bowl until smooth.

Combine wet + dry just until mixed (don’t over-stir).

Toss blueberries with 1 tbsp GF flour, then gently fold into batter.

Pour into pan and smooth the top.

Bake

Round pan: 35–40 min

Loaf pan: 45–55 min
Until golden and a toothpick comes out clean.

Cool 10–15 min, then remove from pan.

Dust with powdered sugar

Lemon glaze (powdered sugar + lemon juice)

Streusel topping before baking

Serve warm with whipped cream or vanilla ice cream

Let the cake cool fully before slicing (GF cakes firm up as they cool)

If your flour blend has no xanthan gum, add ½ tsp

Frozen blueberries: use straight from freezer (don’t thaw)

If you want it dairy-free, egg-free, or extra fluffy, tell me how you plan to serve it and I’ll tweak the recipe for you 💛