GLUTEN FREE

BLUEBERRY CAKE

By Christine

This tender, moist, gluten free blueberry cake is perfect for any occasion! It is loaded with blueberries and topped with a light dusting of powdered sugar.

Whether served for brunch or a special afternoon treat, this is the light, fruit-filled coffee cake everyone will love!

WHY THIS RECIPE IS THE BEST?

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It’s the perfect breakfast, snack, or dessert

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It’s simple to prep with my gluten free flour mix (these no yeast cinnamon rolls use that versatile flour mix too)

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Ingredients & Substitutions

how to make this recipe

Gluten free flour blend - My flour mix is perfect for this recipe! I wouldn’t recommend substituting it here.

Mixing

In a medium bowl, stir together gluten free flour mix, flax seeds and baking powder. Set aside.

Mixing

In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

Mixing

Add one egg at a time and beat until well bended.

Add vanilla extract and lemon juice and beat again.

Mixing

Add the dry ingredients and mix on low speed for 30 seconds. Stop the machine and scrap batter down.

Mixing

Add half of the almond milk and mix on medium speed for 15 seconds. Add the remaining milk and mix batter on medium speed for 3 minutes.

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To get the full recipe  in making Gluten Free  Blueberry Cake