Name: Easy Gluten-Free Blueberry Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 people
Ingredients: 125 g butter (softened); 1 cup caster sugar (superfine sugar); 2 tbsp lemon juice; 3 eggs (large); 1 1/2 cups almond meal *; 1/2 cup fine polenta (cornmeal); 1/4 cup cornflour (ensure it's from corn not wheat); 1/2 tsp baking powder (gluten free); 3/4 cup Greek yoghurt; 1 tsp vanilla essence; 125 g blueberries * (approximately 1 cup); icing sugar to dust (optional )

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If you’re looking for some baking inspiration, this Easy Gluten-Free Blueberry Cake may just fit the bill.

This truly is an easily made cake and it’s so quick to whip up. There’s no traditional method of creaming butter and sugar together in this recipe. You just put all the cake ingredients into a food processor, whiz to blend, pour into a prepared cake tin, top with blueberries and bake.

The cake is moist and delicious, with a bright, lemon flavour, heightened by the tang of Greek yoghurt. The yoghurt also adds a wonderful richness to the batter and makes the cake moist. Fresh, plump, juicy blueberries stud the rich cake batter and the addition of a small amount of polenta adds a welcome textural contrast.

I definitely recommend using fresh blueberries when they’re abundant and reasonably priced at the height of their season, but you can absolutely use frozen berries as well.

You do need to be gentle when incorporating frozen berries; if they’re handled too much they will “bleed” into the batter. Another lovely alternative would be to substitute raspberries for the blueberries. They also work very well with lemon and yoghurt.

This cake is special enough to serve to guests as a dessert, with a dollop of thick, rich Greek yoghurt as the perfect accompaniment. It’s also sufficiently homely to not need a special occasion at all. Like most cakes, this cake is at its best on the day that it’s made as the edges are then slightly crispy. However, it is still lovely even on the third day – if it lasts that long.

I am sure you will find this an essential addition to your recipe collection. An easily made cake that is extremely moist and moreish, exceptional yet simple, is something we all appreciate.

Please let me know if you try this beautiful cake.

Xx Alex

P.S. Love this cake? I am sure you will love our Easy Almond Cake, Pear and Raspberry Cake or Belgian Lemon Tea Cake too!

Easy Gluten-Free Blueberry Cake

This is a beautifully moist cake, studded with plump, juicy, fresh blueberries which are complemented by the bright tang of lemon and yoghurt. I love the fact that the batter is completely prepared in a food processor. It’s so easy.

5 from 33 votes

Print Pin Rate

Course: Dessert

Cuisine: Australian

Keyword: blueberry, cake, delicious, easy, gluten free, lemon, simple, yoghurt

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: people

Calories: 430kcal

Author: Alexandra

Ingredients

125 g butter softened
1 cup caster sugar superfine sugar
2 tbsp lemon juice
3 eggs large
1 1/2 cups almond meal *
1/2 cup fine polenta cornmeal
1/4 cup cornflour ensure it’s from corn not wheat
1/2 tsp baking powder gluten free
3/4 cup Greek yoghurt
1 tsp vanilla essence
125 g blueberries * approximately 1 cup
icing sugar to dust optional

Instructions

Preheat your oven to 170 Degrees C (340 F).
Grease a 25.5cm tart pan with a removable base.
Blend until the ingredients are smooth and well combined.
Pour into the prepared pan and smooth the top.
Add the blueberries to the top of the batter, and, using a skewer or the tip of a small knife, push some of the berries into the batter.
Bake for approximately 45 minutes until the cake is golden and the centre is cooked.
Test that the cake is done by inserting a small skewer or toothpick into the centre of the cake. The skewer/toothpick should come out clean.
Stand the pan on a metal cooling rack for about 20 minutes or until the cake is cool enough to gently remove the cake from the pan to a platter.
I use an offset spatula to gently slide it off.
Dust with icing sugar to serve if desired.
Serve with Greek yoghurt or cream.

Video

Notes

*Almond meal is also known as almond flour.

*It’s odd, I know, but it’s common for flour which is labelled “cornflour” to be produced from wheat. If you follow a gluten-free diet it will be essential to ensure that the cornflour is actually produced from corn.

*I like to use fresh blueberries at the height of their season, but it’s also fine to use frozen berries. Use the berries directly from the freezer, do not defrost. Handle them gently to avoid them weeping into the batter.

*As a precaution I suggest placing a baking tray on a rack underneath the cake in case there are any drips. It is experience which causes me to suggest this. My tart pan, I discovered, is a little “wonky”, a technical term, ha ha. A tablespoon or so of batter leaked out of the tin. Said tin has now been replaced.

Nutrition

Comments

Bree
June 06, 2019 at 4:21 am

This looks so tasty! I love all things blueberry and I love that this recipe is GF!
- Alexandra
  June 07, 2019 at 8:47 pm
  It is a lovely cake Bree, I look forward to hearing if you make it. 🙂
Jessa B
June 05, 2019 at 10:26 am
Saving this for later! My hubby loves blueberries and almonds and I’m pretty sure he would love your easy to make pastry! Thanks for the recipe!
- Alexandra
  June 05, 2019 at 3:17 pm
  Thank you Jessa, I do hope that you both enjoy it. 🙂
Danielle
June 05, 2019 at 3:46 am

I love a good blueberry cake and even more so that this one is gluten free!
- Alexandra
  June 05, 2019 at 3:28 pm
  Thank you Danielle, I am so pleased that you like the recipe. I do hope that you try it. 🙂
my10kday
June 04, 2019 at 9:09 pm
looks delish
- Alexandra
  June 05, 2019 at 3:53 pm
  Thank you. 🙂
Khris Steven
June 04, 2019 at 7:11 pm
Wow that cake looks so delicious! I have already saved this. Will come back to it when I need recipe ideas
- Alexandra
  June 05, 2019 at 3:58 pm
  I look forward to hearing when you make the cake Khris. 🙂
Lydia Smith
June 04, 2019 at 7:50 am
This looks so delicious and I want to try this new recipe out. Saving this for the weekend.
- Alexandra
  June 04, 2019 at 6:57 pm
  I do hope that you enjoy it Lydia. Have a lovely weekend. 🙂
Lyosha
June 04, 2019 at 1:41 am

Great cake! I love blueberries and cakes in general. My mom doesn’t tolerate gluten so desserts with family dinners is never easy on me. Thank you!
- Alexandra
  June 05, 2019 at 4:02 pm
  I am so pleased that you will be able to share this cake with your mother. I do hope that you both enjoy it. 🙂
Krysten Quiles
June 04, 2019 at 1:21 am

Mmm that looks SO GOOD. I pretty much love anything that involves blueberries. Totally going to make this sometime!
- Alexandra
  June 05, 2019 at 4:03 pm
  I look forward to hearing when you make the cake Krysten. I agree, blueberries are a delicious fruit. 🙂
nelly
June 03, 2019 at 6:30 pm
OMG why does this look so perfect? Mine would come out looking like it survived a hurricane. I need to practice and impress my SO
- Alexandra
  June 05, 2019 at 4:22 pm
  Don’t be so hard on yourself Nelly. I have confidence that you can make this cake. 🙂 🙂
Annabel Okeya
June 03, 2019 at 7:21 am
I’m super new to baking and always happy to discover new recipes. This is a must try!
- Alexandra
  June 03, 2019 at 5:16 pm
  It’s great to try new recipes. Have fun baking Annabel. 🙂