Gluten-Free Classic Blueberry Cake
Indulge in the irresistible charm of this Gluten-Free Classic Blueberry Cake, a dessert that blends fluffy, moist texture with bursts of fresh blueberry goodness in every bite. Perfectly suited for gluten-free lifestyles, this easy-to-make recipe uses a combination of gluten-free all-purpose flour and almond flour for a tender crumb and rich flavor. With notes of creamy vanilla and tangy buttermilk, the batter is delicately balanced and enhanced by juicy blueberries that add a pop of vibrant sweetness. Ready in under an hour, this timeless treat is ideal for celebrations, brunches, or simply savoring with a warm cup of tea. Serve with a dusting of powdered sugar for an elegant finish that’s sure to delight your guests. Keywords: gluten-free blueberry cake, moist blueberry cake, easy gluten-free dessert recipe.
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Recipe Information
Ingredients
- 1.5 cups gluten-free all-purpose flour blend
- 0.5 cup almond flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup buttermilk
- 1.5 cups fresh blueberries, rinsed and patted dry
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour blend, almond flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternatively add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely.
Once cooled, serve the cake on its own or with a dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
3031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 2911 mg | 127% | |
| Total Carbohydrate | 415.1 g | 151% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 234.4 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 455 mg | 35% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
