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

🧺 Ingredients

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)

🔥 Instructions

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.

✨ Optional Toppings

Dust with powdered sugar

Lemon glaze (powdered sugar + lemon juice)

Streusel topping before baking

Serve warm with whipped cream or vanilla ice cream

🧠 Tips for Best Texture

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 💛