12 Delicious Gluten Free Blueberry Cake Recipes

Gluten-free baking doesn’t mean you have to miss out on the joy of a moist, flavorful blueberry cake. Whether you’re catering to dietary needs or simply exploring new culinary horizons, our roundup of 12 delicious gluten-free blueberry cake recipes is sure to inspire your next baking adventure. From classic favorites to innovative twists, these recipes promise to delight your taste buds and impress your loved ones. Let’s dive in!

Gluten Free Blueberry Almond Cake

Delight in a gluten-free treat that combines juicy blueberries with the nutty crunch of almonds. This cake is perfect for any occasion, offering a moist texture and a burst of fruity flavor in every bite.

Ingredients

– 1 1/2 cups almond flour, finely ground
– 1/2 cup coconut sugar, granulated
– 3 large farm-fresh eggs, room temperature
– 1/4 cup rich extra virgin olive oil
– 1 tsp pure vanilla extract
– 1 cup fresh blueberries, plump and juicy
– 1/2 tsp baking soda, aluminum-free
– 1/4 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with olive oil.
2. In a large bowl, whisk together almond flour, coconut sugar, baking soda, and sea salt until well combined.
3. Add eggs, olive oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and homogenous.
4. Gently fold in the blueberries, being careful not to crush them, to distribute evenly throughout the batter.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tip: For extra flavor, toast the almond flour lightly before using. Tip: Ensure all ingredients are at room temperature for a smoother batter. Tip: Dust the cooled cake with powdered coconut sugar for a decorative finish.

Light and fluffy, this cake pairs wonderfully with a dollop of coconut whipped cream. The blueberries add a sweet tanginess, contrasting beautifully with the rich almond base.

Gluten Free Blueberry Lemon Cake

Luscious and light, this gluten-free blueberry lemon cake brings a burst of summer to your table. Perfect for those who crave sweetness without the gluten.

Ingredients

• 1 1/2 cups almond flour, finely ground
• 1/2 cup coconut flour, sifted
• 1 cup granulated sugar, organic
• 3 large eggs, farm-fresh
• 1/2 cup unsalted butter, melted and cooled
• 1/4 cup fresh lemon juice, squeezed
• 1 tbsp lemon zest, finely grated
• 1 cup fresh blueberries, washed and dried
• 1 tsp vanilla extract, pure
• 1/2 tsp baking soda
• 1/4 tsp sea salt, fine

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter.
2. In a large bowl, whisk together almond flour, coconut flour, sugar, baking soda, and salt.
3. In another bowl, beat eggs, melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
4. Gradually mix dry ingredients into wet ingredients until just combined. Tip: Overmixing can lead to a dense cake.
5. Gently fold in blueberries. Tip: Toss blueberries in a bit of flour to prevent sinking.
6. Pour batter into prepared pan. Smooth top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Tip: Check at 30 minutes to avoid overbaking.
8. Let cake cool in pan for 10 minutes, then transfer to a wire rack.

Not too sweet, the cake boasts a moist crumb with juicy blueberries in every bite. Serve with a dollop of whipped cream for extra indulgence.

Gluten Free Blueberry Coconut Cake

This gluten-free blueberry coconut cake is a summer delight, combining juicy blueberries with tropical coconut for a moist, flavorful treat. Perfect for those seeking a healthier dessert option without sacrificing taste.

Ingredients

– 1 cup almond flour, finely ground
– 1/2 cup coconut flour, soft and fragrant
– 1/2 cup coconut sugar, granulated and caramel-like
– 3 farm-fresh eggs, room temperature
– 1/2 cup coconut oil, melted and slightly cooled
– 1 tsp vanilla extract, pure and aromatic
– 1/2 tsp baking soda, fresh and active
– 1/4 tsp sea salt, finely ground
– 1 cup fresh blueberries, plump and sweet
– 1/4 cup shredded coconut, unsweetened and toasted

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch round cake pan with coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, coconut sugar, baking soda, and sea salt.
3. Add eggs, melted coconut oil, and vanilla extract to the dry ingredients. Mix until just combined.
4. Gently fold in fresh blueberries and shredded coconut with a spatula.
5. Pour the batter into the prepared cake pan, smoothing the top with the spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tip: For extra moisture, brush the top with a little coconut milk before serving.
Tip: Toast the shredded coconut for a deeper flavor and crunchier texture.
Tip: Ensure all ingredients are at room temperature to achieve a smooth batter.
The cake is wonderfully moist with bursts of blueberry sweetness and a subtle coconut aroma. Serve with a dollop of coconut whipped cream for an extra indulgent treat.

Gluten Free Blueberry Vanilla Cake

Tantalize your taste buds with this Gluten Free Blueberry Vanilla Cake, a perfect blend of sweet and tart flavors wrapped in a moist, fluffy texture. Ideal for any occasion, it’s a guilt-free indulgence that doesn’t compromise on taste.

Ingredients

– 1 1/2 cups almond flour, finely ground
– 1/2 cup coconut flour, lightly packed
– 1 tsp baking powder, aluminum-free
– 1/4 tsp sea salt, finely ground
– 3 large eggs, farm-fresh and room temperature
– 1/2 cup pure maple syrup, dark and robust
– 1/3 cup coconut oil, melted and slightly cooled
– 1 tbsp pure vanilla extract, Madagascar-sourced
– 1 cup fresh blueberries, plump and juicy

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch round cake pan with coconut oil and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, and sea salt until well combined.
3. In another bowl, beat the eggs lightly. Add maple syrup, coconut oil, and vanilla extract, whisking until smooth.
4. Gradually fold the wet ingredients into the dry ingredients, mixing until just combined to avoid overworking the batter.
5. Gently fold in the blueberries, ensuring they’re evenly distributed without crushing them.
6. Pour the batter into the prepared pan, smoothing the top with a spatula.
7. Bake for 35-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tip: For an extra moist cake, brush the top with a little maple syrup while still warm.
Tip: Ensure all ingredients are at room temperature to achieve a uniform batter.
Tip: To prevent blueberries from sinking, toss them in a tablespoon of the flour mixture before folding into the batter.
Yield a cake that’s irresistibly tender with bursts of juicy blueberries in every bite. Serve it slightly warm with a dollop of coconut whipped cream for an extra decadent touch.

Gluten Free Blueberry Chia Seed Cake

You won’t believe how easy it is to whip up this gluten-free delight. Perfect for any occasion, it’s a must-try for health-conscious dessert lovers.

Ingredients

• 1 cup almond flour, finely sifted
• 1/4 cup chia seeds, whole
• 1/2 cup pure maple syrup, rich and dark
• 3 farm-fresh eggs, room temperature
• 1/4 cup coconut oil, melted and slightly cooled
• 1 tsp vanilla extract, pure
• 1 cup fresh blueberries, plump and juicy
• 1/2 tsp baking soda
• 1/4 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch round cake pan with coconut oil.
2. In a large bowl, whisk together almond flour, chia seeds, baking soda, and sea salt.
3. In another bowl, beat eggs until frothy. Add maple syrup, coconut oil, and vanilla extract. Mix well.
4. Combine wet ingredients with dry ingredients. Stir until just mixed. Tip: Overmixing can make the cake dense.
5. Gently fold in blueberries. Tip: Toss blueberries in a bit of almond flour to prevent sinking.
6. Pour batter into the prepared pan. Smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Tip: Check at 25 minutes to avoid overbaking.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Delightfully moist with a subtle crunch from chia seeds, this cake bursts with blueberry goodness. Serve warm with a dollop of coconut cream for an extra indulgent treat.

Gluten Free Blueberry Banana Cake

Vibrant and moist, this gluten-free blueberry banana cake is a delightful treat that combines the sweetness of ripe bananas with the tartness of fresh blueberries. Perfect for any occasion, it’s a simple yet satisfying dessert that everyone can enjoy.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour, sifted
• 1 tsp baking soda, aluminum-free
• 1/4 tsp sea salt, finely ground
• 3 ripe bananas, mashed until smooth
• 2 large eggs, farm-fresh and room temperature
• 1/2 cup pure maple syrup, dark and robust
• 1/3 cup coconut oil, melted and slightly cooled
• 1 tsp pure vanilla extract, aromatic and high-quality
• 1 cup fresh blueberries, washed and dried

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan with coconut oil and line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted gluten-free flour, baking soda, and sea salt until well combined.
3. In a large bowl, mix the mashed bananas, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature to avoid clumping.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cake light.
5. Gently fold in the blueberries, reserving a handful for topping. Tip: Toss the blueberries in a bit of gluten-free flour to prevent them from sinking to the bottom.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the reserved blueberries on top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to prevent overbaking.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Airy and tender, this cake boasts a perfect balance of sweet and tart flavors. Serve it warm with a dollop of coconut whipped cream for an extra indulgent treat.

Gluten Free Blueberry Chocolate Cake

Kickstart your baking with this Gluten Free Blueberry Chocolate Cake, a perfect blend of juicy blueberries and rich chocolate. It’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

• 1 cup almond flour, finely ground
• 1/2 cup cocoa powder, unsweetened and high-quality
• 1/2 cup coconut sugar, granulated
• 1 tsp baking powder, aluminum-free
• 1/4 tsp sea salt, finely ground
• 2 large eggs, farm-fresh and room temperature
• 1/3 cup coconut oil, melted and slightly cooled
• 1 tsp vanilla extract, pure
• 1 cup fresh blueberries, washed and dried

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch round cake pan with coconut oil and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, baking powder, and sea salt until well combined.
3. Add eggs, melted coconut oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and no lumps remain.
4. Gently fold in the blueberries, being careful not to crush them, to distribute evenly throughout the batter.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This step ensures the cake sets properly and eases removal.
8. Serve slightly warm or at room temperature. Tip: A dollop of coconut whipped cream enhances the flavors.

Amazingly moist with bursts of blueberry and deep chocolate notes, this cake is a delight. Try it with a sprinkle of powdered sugar for an elegant finish.

Gluten Free Blueberry Oatmeal Cake

Zesty mornings call for something special, and this gluten-free blueberry oatmeal cake hits the spot. Packed with wholesome ingredients, it’s a guilt-free delight that doesn’t skimp on flavor.

Ingredients

– 1 cup gluten-free rolled oats, hearty and thick
– 1/2 cup almond flour, finely ground for a tender crumb
– 1/4 cup pure maple syrup, rich and amber-colored
– 1/4 cup coconut oil, melted and slightly cooled
– 2 large eggs, farm-fresh and room temperature
– 1 tsp vanilla extract, pure and aromatic
– 1/2 tsp baking powder, aluminum-free for a clean rise
– 1/4 tsp sea salt, finely ground to enhance flavors
– 1 cup fresh blueberries, plump and juicy

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch baking pan with coconut oil.
2. In a large bowl, combine the gluten-free rolled oats and almond flour, whisking to remove any lumps.
3. Add the maple syrup, melted coconut oil, eggs, vanilla extract, baking powder, and sea salt to the bowl. Mix until just combined; overmixing can lead to a dense cake.
4. Gently fold in the fresh blueberries, ensuring they’re evenly distributed without crushing them.
5. Pour the batter into the prepared baking pan, smoothing the top with a spatula for an even bake.
6. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tip: For extra moisture, soak the oats in warm water for 10 minutes before mixing.
Tip: Swap blueberries with raspberries for a tart twist.
Tip: Serve warm with a dollop of coconut yogurt for added creaminess.
Delightfully moist with a slight chew from the oats, this cake bursts with juicy blueberries in every bite. Enjoy it as a breakfast treat or an afternoon snack with a cup of herbal tea.

Gluten Free Blueberry Pumpkin Cake

Looking for a dessert that’s both nutritious and indulgent? This gluten-free blueberry pumpkin cake is a perfect blend of sweet and earthy flavors, easy to make and sure to impress.

Ingredients

• 1 cup pure pumpkin puree, smooth and velvety
• 2 large farm-fresh eggs, lightly beaten
• 1/2 cup pure maple syrup, rich and aromatic
• 1/4 cup coconut oil, melted and slightly cooled
• 1 tsp pure vanilla extract, fragrant and sweet
• 1 1/2 cups almond flour, finely ground
• 1/2 tsp baking soda, fresh and potent
• 1/4 tsp sea salt, finely ground
• 1 tsp ground cinnamon, warm and spicy
• 1/2 tsp ground nutmeg, aromatic and slightly sweet
• 1 cup fresh blueberries, plump and juicy

Instructions

1. Preheat your oven to 350°F. Grease an 8-inch round cake pan with coconut oil.
2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract until smooth.
3. Tip: Ensure all ingredients are at room temperature to avoid clumping.
4. In another bowl, mix the almond flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Tip: Overmixing can lead to a dense cake, so stir gently.
7. Fold in the blueberries carefully to distribute evenly without crushing them.
8. Pour the batter into the prepared pan, smoothing the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Check the cake at 30 minutes to prevent overbaking, as oven temperatures vary.
11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly moist with a tender crumb, this cake bursts with the freshness of blueberries and the warmth of pumpkin spice. Serve it with a dollop of coconut whipped cream for an extra decadent touch.

Gluten Free Blueberry Carrot Cake

Here’s a gluten-free twist on a classic that doesn’t skimp on flavor or texture. Perfect for any occasion, this cake is a crowd-pleaser.

Ingredients

• 1 1/2 cups finely grated, moist carrots
• 1 cup fresh, plump blueberries
• 2 cups almond flour, finely ground
• 1/2 cup coconut sugar, granulated
• 3 farm-fresh eggs, room temperature
• 1/4 cup rich extra virgin olive oil
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon, aromatic
• 1/2 tsp baking soda, fresh
• 1/4 tsp sea salt, finely ground

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with olive oil.
2. In a large bowl, whisk together almond flour, coconut sugar, cinnamon, baking soda, and sea salt.
3. In another bowl, beat eggs until frothy. Mix in olive oil and vanilla extract.
4. Fold wet ingredients into dry ingredients until just combined. Tip: Overmixing can lead to a dense cake.
5. Gently stir in grated carrots and blueberries. Tip: Toss blueberries in a bit of almond flour to prevent sinking.
6. Pour batter into prepared pan. Smooth top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Tip: Check at 30 minutes to avoid overbaking.
8. Let cake cool in pan for 10 minutes, then transfer to a wire rack.

Finished cake is moist with a tender crumb, bursting with juicy blueberries and spiced warmth. Serve slightly warm with a dollop of coconut cream for an extra indulgent treat.

Gluten Free Blueberry Apple Cake

Yearning for a dessert that’s both wholesome and indulgent? This gluten-free blueberry apple cake delivers moist texture and vibrant flavors, perfect for any occasion.

Ingredients

• 1 1/2 cups almond flour, finely ground
• 1/2 cup coconut flour, lightly packed
• 1 tsp baking soda, aluminum-free
• 1/4 tsp sea salt, finely ground
• 3 large eggs, farm-fresh and room temperature
• 1/2 cup pure maple syrup, dark and robust
• 1/4 cup coconut oil, unrefined and melted
• 1 tsp vanilla extract, pure and aromatic
• 1 cup blueberries, plump and fresh
• 1 medium apple, crisp and finely diced

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan with coconut oil.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, and sea salt.
3. In another bowl, beat eggs, maple syrup, coconut oil, and vanilla extract until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Tip: Overmixing can lead to a dense cake.
5. Gently stir in blueberries and diced apple. Tip: Toss blueberries in a bit of flour to prevent sinking.
6. Pour batter into prepared pan, smoothing the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Tip: Check at 30 minutes to avoid overbaking.
8. Let cake cool in pan for 10 minutes, then transfer to a wire rack.

Aromatic and tender, this cake pairs beautifully with a dollop of coconut whipped cream. The juicy blueberries and crisp apple bits offer a delightful contrast in every bite.

Gluten Free Blueberry Cinnamon Cake

Vibrant and bursting with flavor, this gluten-free blueberry cinnamon cake is a must-try for anyone looking for a deliciously moist and aromatic dessert. Perfect for summer gatherings or a cozy night in, it’s a crowd-pleaser that’s surprisingly easy to make.

Ingredients

– 1 1/2 cups gluten-free all-purpose flour, sifted
– 1 tsp baking powder, aluminum-free
– 1/2 tsp baking soda
– 1 tsp ground cinnamon, freshly ground
– 1/4 tsp sea salt, finely ground
– 1/2 cup unsalted butter, room temperature
– 3/4 cup granulated sugar, organic
– 2 large eggs, farm-fresh
– 1 tsp pure vanilla extract
– 1/2 cup sour cream, full-fat
– 1 1/2 cups fresh blueberries, washed and dried

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted gluten-free flour, baking powder, baking soda, cinnamon, and sea salt until well combined.
3. In a large bowl, beat the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
5. Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the fresh blueberries, being careful not to overmix to avoid crushing the berries.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
9. Tip: For an extra cinnamon kick, sprinkle the top with a cinnamon-sugar mixture before baking.
10. Tip: Ensure all ingredients are at room temperature to achieve a smooth, evenly mixed batter.
11. Tip: To prevent the blueberries from sinking, toss them in a tablespoon of gluten-free flour before folding into the batter.
The cake boasts a tender crumb, punctuated by juicy blueberries and warm cinnamon notes. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Conclusion

Savory, sweet, and utterly delightful, these 12 gluten-free blueberry cake recipes are a treasure trove for anyone looking to indulge without the gluten. Whether you’re a seasoned baker or trying your hand at gluten-free baking for the first time, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below and don’t forget to share your baking adventures on Pinterest!